Bhel Puri

21 ingredients
6 steps

Ingredients

  • 1/2 cup puffed rice (
  • )
  • 1/2 cup gram (chickpea) flour or chick pea vermicelli
  • 1/2 cup whole wheat flour (
  • )
  • 1/2 cup semolina (
  • )
  • 1 teaspoon onion seeds (
  • ), powdered
  • Salt to taste
  • 1 teaspoon vegetable oil
  • 9 ounces mint leaves, discard stems
  • 2 onions, medium-sized, peeled, chopped
  • 3 green chilies, chopped
  • 1 tablespoon lemon juice
  • Salt to taste
  • 2 teaspoons sugar, optional
  • 1 cup water, cold
  • 2 potatoes, medium-sized, boiled, peeled, diced
  • 1 onion, medium-sized, chopped
  • Tamarind chutney

Directions

  1. 1
    Mix the puffed rice, gram flour or chick pea vermicelli together. Keep aside.
  2. 2
    Mix the wholewheat flour, semolina, onion seed powder and salt. Knead with water to form a medium-soft dough. Divide the dough equally into marble-sized balls. Roll each out thinly without coating with flour. Then prick all over with a fork.
  3. 3
    Heat the oil in a work; deep-fry the discs, a few at a time. When golden and crisp on both sides, remove with a slotted spoon. Drain the excess oil on absorbent kitchen towels. Repeat until all are done.
  4. 4
    Grind or blend all the ingredients together with water to make a thick, smooth paste. Keep aside.
  5. 5
    Add the flat pastries, potatoes, and onions to the puffed rice mixture.
  6. 6
    Now add the mint chutney and tamarind chutney, mix well and serve immediately.

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