Bhel Puri is the quintessential example of the quick, Mumbaiyya snack. Easy to make, but lip-smackingly tasty at the same time, it is the most filling and inexpensive dish to make. When you are too lazy to cook up something elaborate, but want something to tickle your taste-buds as well…. Bhel Puri it is! Also known as Jaal Muri in the East, this humble dish is a fixture on all beaches in Mumbai, and also manages to find its place in the menu cards of big restaurants. Chatpata and tangy, Bhel Puri can be had in a wet or dry form. Puffed Rice being the hero here, this favourite street food can be most commonly found in all corners of India.
Bhel Puri / Jhaal Muri
- Prep Time
- Cook Time
- 4 plates
- Difficulty Level Easy
- (3.3 /5)
- 6 ratings
- 200 gms Puffed Rice/ Kurmura/ Mamra
- 1 big onion finely chopped
- 1 big potato boiled and cut into small pieces
- 1 tomato finely chopped
- 100 gms mixed farsan
- 100 gms fine yellow sev
- 1 tbsp tamarind-date sweet chutney
- 1 tbsp green mint chutney
- 1 tsp chaat masala
- 1/2 tsp red chilli powder
- 1 tsp lemon juice
- salt to taste
- 1 tbsp finely chopped green coriander
- In a big bowl add all the ingredients together and mix well.
- Garnish with the fine yellow sev and the cut coriander.
- Eat with a spoon or a kadak puri!
- You can make and keep both, the sweet tamarind-date and mint chutney in the deep freezer. They stay good for around 15 days. Just store them in small containers. Defrost each container according to your requirement.
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