There are some ingredients which I always keep handy. Among those are two chutneys - a spicy Mint (Pudina) chutney and a sweet sour Dates Tamarind Chutney. When these chutneys are ready, making Bhel Puri for our evening snack is quite easy.
Puffed Rice/Mamra/Kurmure - 5 cups
Roasted Peanuts/Groundnuts - 2 tbsp
Roasted Chickpeas/Garbanzo beans/Chana - 2 tbsp
Boiled Potato - 1 medium
Raw Mango - 1 small
Onion - 1 medium
Tomato - 1 medium
Chat Masala - 1/4 tsp
Mint Cilantro Chutney (hot) - about 1 tbsp
Dates Tamarind Chutney (sweet sour) - about 1 tbsp
How to make Indian Bhel Puri:
- Finely chop onion, tomato, mango and peeled boiled potato.
- In a mixing bowl, add chopped onions, tomatoes, mangoes, potatoes, roasted peanuts, roasted chickpeas, green chutney, sweet sour chutney, salt and chat masala. Mix all the ingredients well. Add puffed rice and mix again.
- No exact amount or specific ingredients for this recipe. Skip the veggies you don't like. Add chutneys more or less to suit your taste.