BhelPuri

Bhel Puri is an Indian fast food that I love very much, may be cause I spent some ten years growing up in Mumbai. Bhelpuri is a combination of many small items put together to make a delicious snack. Its mainly a street food of Mumbai, a city in the western part of India. People of the west love this snack and its made
 in other parts of India as well. We have two types of Bhel, as its popularly known, one is the dry variety which is prepared without the use of any wet sauces ,chatni  as its called in India. The second variety uses chatney and  is the wet variety of Bhelpuri. Bhel puri is the closest cousin of the Bengali Jhaal Muri !!

Ingredients :

Puffed Rice.......................................................2 cups

Potato (Boiled and cubed).................................1 large

Onion(Finely Chopped).....................................1 large

Tomato (Finely Chopped)..................................1 large

Coriander Leaves (Finely Chopped)...................2 tbsp

Green chilly (Finely Chopped).............................4

Raw Mango (Finely Chopped).............................2 tbsp

Green Chutney.....................................................2 tbsp

Red Chilly Chutney/paste.....................................1 tbsp(Optional)

Sweet Chutney ...................................................2 tbsp

Red Chilly Powder...............................................1 tsp

Chaat Masala Powder..........................................1/2 tsp

Lemon Juice.........................................................1 tsp

Salt .....................................................................as per taste

Sev (Zero number/very fine)..................................1/2 cup

Papdi (Broken)......................................................1/2 cup

Gathiya (Thin variety).............................................1/2 cup
Fresh Coconut (Chopped)......................................4 tbsp

Roasted Peanuts (Crushed)....................................4 tbsp

I prepared the chutneys first. To make  a Green Chutney grind 1/2 cup Fresh Coriander And 1/2 cup 

Mint Leaves with 2 green Chilly's and a small coin size bit of Tamarind and Salt to taste. Use as little water as possible to grind.Add salt and sugar as per taste. Keep Aside.

For the Tamarind-Date Chutney , chop the dates and take out the pulp of Tamarind.To take out pulp, in a pan put 1/2 a cup of water to boil and in the warm water add the tamarind .Squeeze out the pulp and strain. Now boil tamarind pulp, dates and sugar/jaggery to make a thick chutney. Don't forget to add a pinch of salt to balance the taste of the chutney. Keep aside.

To prepare the Red Chilly Paste, soak 6-8 Large Red Kashmiri Chilly's in a bowl of warm water. Don't forget to discard the seeds before soaking. After soaking for fifteen minutes grind to a paste using some of the water the chilly's were soaked in. Make a thick paste.Keep aside.

To Assemble :

Chop the onion, tomato green chilly and fresh coriander leaves fine .

You have to break the Papdi's into bits and keep.

Cut the boiled potato into small cubes.
Chop the fresh coconut into tiny bits .

Take a Large Mixing Bowl. Now add the puffed Rice (Moori) to the Mixing Bowl and also the chopped items one by one. Add the spices to prepare the dry variety of Bhel Poori. Mix very well .Top with Sev. Serve . No Chutney is added .

To make the Wet Bhel Poori add the two Chutneys and also the Red Chilly Paste.
Please Note :  Bhel Poori has to be served and eaten immedietely or else the snack turns soggy.

To have crispy Bhel eat immedietely after preparing  .
I  like to serve in Paper Cones.
You can serve in bowls as well.