BHEL Puri



Recipe for green coriander chutney and Tamarind Date Chutney attached in the end!
BHEL Puri:
Ingredients:
2 cups puffed rice.
1 medium sized tomato.
1 medium sized onion.
1 green chilli.
A small piece of raw mango.
1 medium sized potato(boiled).
A handful of roasted peanuts.
2 hand fulls of sev or mixture.
1/2 tsp Black salt.
4 puris.
2 Tbsp of green coriander chutney.
2 Tbsp tamarind date chutney.
2 tsp amchur powder.
2 tsp chat masala/ panipuri masala.
1 tsp turmeric powder.
1 Tbsp red chilli powder.
1/2 Tbsp coriander powder.

Method:
To a large bowl add all the dry ingredients:
Puffed rice, sev, peanuts, crushed puris, all the masalas and powders.
Once you're ready to serve add the finely chopped onion and tomato. Then add the chutneys and stir well.
Serve it soon after its mixed or the puffed rice will shrink.

Green chutney
Ingredients:
A bunch of coriander leaves.
Mint leaves 1/2 the quantity of green chutney.
2 tsp gram dhal.
1/2 a lime.
A pinch of sugar.
2 cloves of garlic.
1 tsp cumin powder.
1 tsp cumin seeds.
Salt.
Black salt.

Method:
Blend everything to a fine paste.
Add water as required.
Taste for salt.
Add more gram if it's too liquidy and more water if it's too thick.

Tamarind date chutney
Ingredients:
200 gm unseeded dates.
2 Tbsp jaggery or brown sugar.
2 lime sized balls of dried tamarind.
1 cup of water.
A pinch of salt.
1/2 tsp red chilli powder.
1 tsp cumin seeds.

Method:
Boil everything with the water and let it simmer for at least 15-20 mins.
Let it completely cool and blend it to a fine paste.
Add more water if required.
Add more sugar or tamarind paste if you like.
Pass it through a fine mesh sieve.
Store in an air tight jar.
Can be stored for 20-30 days in the fridge.

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