3 Ways Mumbai Style Bhel Puri
(Mint Coriander Chutney)
Mint - 40 grams
Coriander - 40 grams
Curry leaves - 20 - 25
Raw mangoes - 25 grams
Green chili - 7
Ginger - 1 tablespoon
Salt - 1/4 teaspoon
Black salt - 1/2 teaspoon
Masala spilt bengal gram - 2 teaspoons
Ice cubes - 3
Water - 50 milliliters
(Chilli Garlic Chutney)
Soaked dry red chili - 6
Garlic cloves - 8
Cumin powder - 1/2 teaspoon
Salt - 1/4 teaspoon
Black salt - 1/8 teaspoon
Water - 50 milliliters
(Tamarind Chutney)
Tamarind pulp - 200 millilters
Salt - 1/4 teaspoon
Black salt - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Ginger powder - 1/4 teaspoon
Jaggery powder - 50 grams
Dates - 35 grams
(Dry Mint Coriander Chutney)
Mint - 40 grams
Coriander - 40 grams
Green chili - 8
Ginger - 1 tablespoon
Masala spilt bengal gram - 40 grams
Black salt - 1/2 teaspoon
Salt - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Black pepper - 1/4 teaspoon
PREPARATION
(Mint Coriander Chutney)
- In a blender, add all the ingredients and blend it well.
- Keep aside.
(Chilli Garlic Chutney)
- In a blender, add all the ingredients and blend it well.
- Keep aside.
(Tamarind Chutney)
- In a heated pan, add 200 milliliters tamarind pulp, stir once and add 1/4 teaspoon salt, 1/4 teaspoon black salt, 1/4 teaspoon cumin powder, 1/4 teaspoon red chili powder, 1/4 teaspoon ginger powder. Stir well.
- Now, add 50 grams jaggery, 35 grams dates and mix well. Cook for 5 - 7 minutes on medium heat.
- Keep aside.
(Dry Mint Coriander Chutney)
- In a blender, add all the ingredients and blend it well.
- Keep aside.
Sev Puri
Serving - 2
INGREDIENTS
Papdi - 10 pieces
Boiled potato - 80 grams
Chaat masala - 1 teaspoon
Tomato - 1 teaspoon
Onion - 40 grams
Raw mango - 30 grams
Fresh coriander - 2 tablespoons
Mint coriander chutney - 40 grams
Red garlic chutney - 20 grams
Sweet tamarind chutney - 80 grams
Sev - 30 grams
Bhuna chana - 30 grams
Peanut - 25 grams
Lemon juice - 1 tablespoon
PREPARATION
- In a plate, add 5 papdi, boiled potatoes, sprinkle some chaat masala, then add chopped tomatoes, onion and raw mango, coriander.
- Then, add prepared mint coriander chutney, chilli garlic chutney, and sweet tamarind chutney over it.
- Top it with sev, some bhuna chana, peanuts and chopped raw mango.
- Garnish it with chopped coriander.
- Add 1 tablespoon lemon juice to enhance flavour.
- Serve immediately.
Geeli Bhel
Serving - 7
INGREDIENTS
Puffed rice - 40 grams
Roasted chickpeas - 25 grams
Masala spilt bengal gram - 2 tablespoons
Peanut - 25 grams
Raw mangoes - 25 grams
Boiled potato - 90 grams
Onion - 40 grams
Tomato - 40 grams
Crushed papdi - 40 grams
Coriander - 2 tablespoons
Sev - 25 grams
Chaat masala - 1/2 teaspoon
Prepared dry chutney - 1 1/2 tablespoons
Prepared tamarind chutney - 40 grams
Prepared mint coriander chutney - 25 grams
Lemon juice - 1 tablespoon
PREPARATION
- In a mixing bowl, add all the ingredients.
- Mix well with the help of spatula.
- Serve immediately.
Sukhi Bhel
Serving - 5
INGREDIENTS
Puffed rice - 40 grams
Roasted chickpeas - 30 grams
Peanuts - 25 grams
Masala spilt bengal gram - 25 grams
Raw mangoes - 25 grams
Boiled potato - 90 grams
Onion - 40 grams
Tomato - 40 grams
Crushed papdi - 25 grams
Coriander - 2 tablespoons
Sev - 25 grams
Chaat masala - 1/2 teaspoon
Lemon juice - 1 tablespoon
Prepared dry green chutney - 15 grams
PREPARATION
- In a mixing bowl, add all the ingredients.
- Mix well with the help of spatula.
- Serve immediately.
