BHEL
Bhel
2 cups Puffed rice
1/4 cup Sev (chickpea noodles)
8-10 unpuffed puris
1 small boiled Potato
1 teaspoon chopped Coriander leaves
1 tablespoon Tamarind chutney
1 teaspoon Green chutney
1/2 teaspoon crushed cumin
Salt to taste
Set aside half the Sev and two Puris. Crush remaining puris coarsely. Put all other ingredients in a large deep bowl. Toss by hand till well blended. Put in individual serving bowls or a large dish. Sprinkle remaining Sev to garnish. Top with the two whole puris. Offer immediately, and do not allow to get soggy.
Bhel Puri
¼ cup Sev (fried snack noodles)
¼ cup Paapri chaat (ready made), crushed
½ cup Puffed rice
1 tsp Chili powder
1 tsp. Chaat masala
2 tbsp. Raw mango, chopped
2 Green chilies, deseeded
Handful Coriander chopped
1/2 cup Lemon juice
3 tablespoons Tamarind chutney (or 1 tblsp paste)
Small handful fresh Mint pasted
Salt to taste
Just mix all the ingredients together and offer!
Bombay Bhel
2-1/2 cups unsweetened puffed rice
1-1/2 cups corn flakes
1 cup unsalted cashew nuts
2 medium potatoes
6 tbsp. coriander leaves, chopped
4 tbsp. mango chutney
1 tbsp. tomato ketchup
½ tsp. asofoetida
juice of 1 fresh lime
Cut potatoes in half and boil until cooked through but still firm. Plunge into ice water, drain well, and cube. Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300F oven for 15 minutes, turning once. In a bowl, mix together chutney, ketchup, lime juice, coriander leaves, asofoetida and cayenne/chili pepper. Combine all ingredients together in a large bowl and toss lightly until mixed. Offer warm
