Snacks

Bhel Puri

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Bhel Puri

Course: SnacksDifficulty: Medium
Servings

6

servings
Prep time

45

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 250 gms. potatoes

  • ½ cup of diced tomato

  • 2-3 onions sliced (rough form)

  • 1 cup of boondi (see note) or besan pakoray

  • 1 cup of pre-boiled chick peas

  • 1-2 green chilies – chopped.

  • 1/2 cup of chopped fresh coriander (Dhaniya) leaves.

  • Papri (chips made of dough)

  • cornflakes

  • Salt according to taste

  • 2 cups plain rice pops crispy (murmuray)

  • 1-2 cup Sweet Imli chutney

  • 1 kg. Yogurt whipped

  • Chaat masala as required.

Directions

  • Boil potatoes till soft, peel and dice.
  • In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, boondi and chick peas.
  • Keep the chutney and yogurt in separate bowls to be added according to taste.
  • In another bowl combine the papri and rice crispies.
  • To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chaat masala according to taste.
  • NOTE: – to make the boondi mix about 3-4 tablespoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out the excess water with your hand.

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