In the vibrant tapestry of Indian cuisine, bhel poori stands as a delightful symphony of flavors and textures, a harmonious blend of crispy semolina puffs, tangy tamarind chutney, spicy green chutney, aromatic coriander, crunchy sev, and the irresistible crunch of chopped onions. This popular street food is a true celebration of culinary artistry, a symphony of flavors that tantalizes the taste buds and leaves one craving for more. This article presents a comprehensive guide to creating this delectable dish, offering two delightful variations: the classic bhel poori and a unique bhel poori chaat. Our easy-to-follow recipes provide step-by-step instructions, ensuring that you can recreate this street food magic in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
BHEL PURI RECIPE | BHEL POORI | BHEL PURI CHAAT | BHEL RECIPE
easy bhel puri recipe | bhel poori | bhel puri chaat | bhel recipe
Provided by HEBBARS KITCHEN
Categories Snack
Time 7m
Number Of Ingredients 15
Steps:
- firstly, in a large mixing bowl take 2 cups murmura. dry roast murmura if they are not crisp.
- add ½ onion, ½ potato, 3 crushed papdi, 3 tbsp mixture and 2 tbsp fried peanuts.
- also add 2 tbsp tomato, ½ tsp chaat masala, ¼ tsp chilli powder and ¼ tsp salt.
- mix well making sure the spices are combined well.
- further add 3 tbsp tamarind chutney, 2 tbsp green chutney and 1 tsp lemon juice.
- mix well without turning murmura soggy.
- add 2 tbsp sev and give a mix.
- finally, enjoy bhel puri topped with few crushed papdi and garnished with onion, coriander.
BHEL PURI (BHEL RECIPE)
Bhel puri is a crispy, sweet, tangy, spicy dish made with puffed rice, onions, tomatoes and assorted chutneys. This bhel recipe is easy to make and includes quick recipes for the three chutneys.
Provided by Dassana Amit
Categories Snacks
Time 30m
Number Of Ingredients 34
Steps:
- Cooking potatoes - Rinse the potatoes very well in fresh water. Then boil 1 large potato or 2 medium sized potatoes in a 2 litre pressure cooker or in a pan with enough water.
- If using a pressure cooker, then pour water just about covering the potatoes. Sprinkle ¼ teaspoon salt and pressure cook for 4 to 5 whistles. Once the pressure settles down naturally in the cooker, then only open the lid. Drain the water and place the potatoes in a bowl.
- You can also cook the potatoes in the Instant Pot or in a pan adding water as required.
- Let the potatoes cool or become warm at room temperature.
- Rinse and roughly chop ½ cup fresh coriander leaves (or ¼ cup mint leaves + ¼ cup coriander leaves).
- Add the coriander leaves in a small grinder jar. Also add chopped ginger, green chillies, chaat masala, salt and lemon juice.
- Add 2 to 3 tablespoons water or as required and grind to a smooth chutney. Avoid making green chutney thin. Remove green chutney in a bowl and keep aside.
- Peel 16 to 18 medium to large sized garlic cloves. Rinse them and add in the same grinder jar.
- Also add kashmiri red chili powder and salt.
- Add 2 to 3 tablespoons water or as required and grind or blend to a smooth consistency. Remove red chutney in a bowl and keep aside.
- In a small pan take jaggery, amchur powder (dry mango powder), kashmiri red chilli powder, roasted cumin powder, dry ginger powder (optional) and black salt or regular salt.
- Add 3 tablespoons water. Mix very well.
- Keep this pan on the stove top and heat on a low flame.
- Let the mixture gently heat. When the mixture comes to a boil and thickens slightly, then switch off the heat. Keep aside. Check the taste and if required you can add some more jaggery or mango powder if required
- Peel and chop the potatoes. Finely chop 1 small to medium sized onion and 1 medium sized tomato. You can also chop 1 green chilli if you want. Chop some coriander leaves too.
- Take the puffed rice (murmura) in a pan. On a low heat stirring often dry roast the puffed rice. If your puffed rice is already crispy and crunchy then you don't need to roast them.
- Roast the puffed rice for 2 to 3 minutes they become crisp. You don't need to brown them. Let the puffed rice cool at room temperature.
- Assemble everything before you begin. Keep the chutneys in a bowl. These chutneys stay well for about a week in the fridge. So you can keep the leftovers in the fridge.
- In a bowl now take the chopped boiled potatoes, onions and tomatoes. You can also include some boiled moong beans or steamed moong bean sprouts at this step.
- Add sweet chutney, green chutney and red chutney. You can add the amount of chutneys as per the taste you want in a bhel puri.
- Sprinkle ½ to 1 teaspoon chaat masala and ½ teaspoon roasted cumin powder. Also add some black salt as per taste. If you do not have black salt, then use pink salt, rock salt or white salt.
- Drizzle ½ to 1 teaspoon lemon juice or according to taste. Mix very well.
- Now top with 1 tablespoon masala chana (optional) and 2 tablespoons roasted peanuts. At this step you can also add some crushed puri or papdi.
- Add the puffed rice and cup sev (fried gram flour vermicelli).
- With a spoon, just swirl the whole bhelpuri mixture together well and be quick.
- Serve bhel puri immediately in individual bowls or plates. Top up with some sev and more coriander leaves if you want. If you don't serve bhel immediately then the puffed rice becomes soggy and you won't enjoy it. So be quick in serving.
Nutrition Facts : Calories 251 kcal, Carbohydrate 46 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1411 mg, Fiber 10 g, Sugar 16 g, TransFat 1 g, ServingSize 1 serving
BHEL POORI
Steps:
- Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
- Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.
- *Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).
BHEL PURI: A FAVORITE INDIAN SNACK
Steps:
- Gather the ingredients.
- In a large bowl, mix the puffed rice, potatoes, onion, tomato, coriander, peanuts, and green chile together.
- Add the chutney according to your own taste preferences.
- Mix the contents of the bowl together. Add salt to taste and toss again.
- Garnish with the sev and papdi. Serve and eat immediately. Enjoy.
Nutrition Facts : Calories 312 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 6 g, Protein 10 g, SaturatedFat 1 g, Sodium 261 mg, Sugar 8 g, Fat 9 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
Tips:
- Use fresh and high-quality ingredients for the best taste.
- Soak the poori in water for a few minutes before frying to make it crispy.
- Fry the poori in hot oil until it is golden brown and crispy.
- Drain the poori on paper towels to remove excess oil.
- Make the bhel mixture by combining puffed rice, sev, onions, tomatoes, cilantro, and spices.
- Add the poori to the bhel mixture and toss to combine.
- Serve the bhel poori immediately with tamarind chutney and green chutney.
Conclusion:
Bhel poori is a delicious and popular Indian street food snack. It is made with puffed rice, sev, onions, tomatoes, cilantro, and spices. The poori is a crispy fried bread that is added to the bhel mixture. Bhel poori is often served with tamarind chutney and green chutney. This dish is a great way to enjoy the flavors of India.
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