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FULL WRITTEN RECIPE OF STREET STYLE BHEL PURI
Dry spicy green chutney
Ingredients:
• Fresh Coriander leaves a few leaves
• Fresh mint leaves a few leaves
• Spicy Green chillies 5-6 nos.
• Less Spicy Green chillies 10-12 nos.
• Ginger 1 inch
• Roasted chana 1/3rd cup
• Black salt 1 tsp
• Jeera powder 1 tsp
• Black pepper a pinch
• Salt to taste
Methods:
• Add all the ingredients in the mixer grinder and grind into a fine powder, as this is a dry chutney make sure not to add sought of extra water.
• You can store this sukha chutney in an airtight container and keep it refrigerated for couple of weeks.
Wet spicy green chutney
Ingredients:
• Fresh Coriander leaves ½ cup
• Fresh mint leaves 1/4th cup
• Curry leaves 10-12 nos.
• Black salt 1 tsp
• Raw mango 1 tbsp (chopped)
• Spicy Green chillies 5-6 nos.
• Less Spicy Green chillies 10-12 nos.
• Ginger 1 inch
• Roasted chana dal 1 tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
Methods:
• Add all the ingredients in a mixer grinder, grind well into a fine paste, adjust the consistency by adding water, but use as less water as possible.
• Spicy green chutney is ready, you can also store it in an airtight container and refrigerate it for couple of days.
For red garlic chutney
Ingredients:
• Kashmiri red chillies 12-15 (soaked)
• Garlic 8-9 cloves
• Jeera powder 1 tsp
• Black salt 1 tsp
• Salt to taste
• Water 50 ml
Methods:
• Add all the ingredients in a mixer grinder and water as required, grind to a fine paste. Keep aside to be used later.
For sweet tamarind chutney
Ingredients:
• Tamarind (imli) ½ cup
• Seedless Dates (khajoor) 150 gm
• Jaggery 1 kg
• Jeera powder 1 tbsp
• Kashmiri red chilli powder 1 tbsp
• Dry ginger powder ½ tsp
• Black salt 1 tsp
• Black pepper a pinch
• Salt to taste
• Water 750 ml
Methods:
• Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
• Now, take a wok and, strain the imli pulp through a sieve and later, strain the soaked khajoor as well, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
• As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
• Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
• Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
For sukha bhel
Ingredients:
• Puffed rice/kurmura as required
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Boiled potatoes
• Tomatoes (chopped)
• Onions (chopped)
• Raw mango (chopped)
• Dry spicy green chutney
• Chaat masala
• Sev
• Fresh coriander
• Lemons
Methods:
• Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well.
• Serve immediately.
For geeli bhel
Ingredients:
• Puffed rice/kurmura as required
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Boiled potatoes
• Tomatoes (chopped)
• Raw mango (chopped)
• Onions (chopped)
• Chaat masala
• Wet spicy green chutney
• Red garlic chutney
• Sweet tamarind chutney
• Lemons
• Fresh coriander
• Sev
Methods:
• Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well. Adjust the quantity of chutney as per your taste.
• Serve immediately, along with a papdi. Garnish with some chopped raw mango, masala chana dal and some more sev.
For sev puri
Ingredients:
• Papdi as required
• Boiled potatoes
• Chaat masala
• Tomatoes (chopped)
• Raw mango (chopped)
• Onions (chopped)
• Fresh coriander
• Wet spicy green chutney
• Red garlic chutney
• Sweet tamarind chutney
• Sev
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Chaat masala
• Lemons
Methods:
• Place papdi over a plate, top with boiled potatoes, chopped tomatoes, onions, raw mango, fresh coriander, chutneys, sev, masala chana dal, peanuts, crushed papdi, finally squeeze some lemon juice, serve it immediately.