Indian Bhel Puri | Intrepid Travel CH

Bhel Puri - with chutney

Some countries might serve hors d’oeuvres or appetizers before a meal, but in India it’s all about chaat (savoury snacks). This authentic Bhel puri is one of the better types of chaat going around – a plate of puffed rice, vegetables and a chutney (sauce), it is vegetarian-friendly and packed with flavour.

Preparation time	30 minutes
Cooking time	5 minutes
Number of serves	4
Skill level	Medium

Bhel puri:

Ingredients

2 cups puffed rice, toasted
2 garlic cloves, finely chopped
spices: 1 tsp cumin, 1 tsp chat masala
½ tsp red chilli powder
2 tbs mint and coriander chutney
2 tbs tamarind date chutney
2 potatoes, peeled, boiled, chopped
2 tomatoes, chopped
½ cup mung beans, cooked as per packet instructions
½ red onion, finely chopped
½ cup coriander, chopped
¼ cup peanuts, toasted
½ lemon, juiced

Method

Add 2 tsp oil to a frying pan and cook garlic over medium heat for 1 minutes. Add spices and cook until fragrant.

Pour into a bowl to cool. Combine 2 tbs mint and coriander chutney, tamarind date chutney, chilli, potatoes, tomatoes, mung beans, red onion, spices, coriander, peanuts and lemon juice in a large bowl.

Add puffed rice just before serving. Bhel puri is often served with papdis, sev and extra chutney.

Mint and coriander chutney:

Ingredients

1 bunch mint and 1 bunch of coriander - leaves removed, discard stems
1 green chilli
1 lemon
1cm (1/2 inch) ginger, peeled
3 garlic cloves
¼ cup natural yoghurt, (optional)
salt and pepper to taste

Blend mint, coriander, chilli, ginger, garlic, lemon juice, salt and pepper until smooth. Add yoghurt and blend again until smooth.

Tamarind and date chutney:

Ingredients

¼ cup tamarind paste
½ cup dates, seeds removed
2 cups water
spices: 1 tsp ground cumin, roasted, 1 tsp ground coriander, ½ tsp ground ginger
1 pinch red chilli powder
salt, to taste

Heat a large pan over medium heat and add tamarind, dates and water. Bring to boil, reduce to simmer and cook for 5-10 minutes or until softened.

Add spices and cook for a further minute. Cool, then blend until smooth.

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