My 232nd recipe, “Bhel Puri”, a super simple and delicious Indian Chaat. Raise your hands if you love chaat. You can put down your hands now, I see that many of you have raised both your hands 😀 I am not an exception and a huge fan of chaats.
In case you are not like me and hearing it for the first time, Chaat is a group of savory snacks popular in India, usually sold in road side stalls. While I was in chennai, I used to have a chaat literally everyday. Samosa Channa and bhel puri were two of my favorites.
Chaat recipes are at most times very easy to make. It is just about having all the ingredients available at home. It is then as simple as throwing everything into a bowl and mixing it up or just assembling and enjoying.
For this very reason, it took me all this while to post my first chaat, because I was not sure if it qualified as a recipe. But it is just unfair not to post my favorite snack. So decided to start loading up my blog with some of my favorite chaats. Since Bhel Puri is my all time favorite, I obviously had to start with that first 😉
This bhel puri falls in the category of throwing everything delicious together into a bowl and mixing it up. Puffed rice (Pori) forms the base of this chaat with other condiments added to spice it up. I had lots of pori with me after celebrating Ayudha pooja.
So, all I had to do was to quickly make some green and sweet chaat chutneys and I was able to help myself with a bowl of delicious homemade bhel puri. To me, it is the perfect evening snack. Crispy, sweet, spicy, tangy, salty all in one with an amazing array of different flavors and texture. Simply yum 😉
- Pori Puffed rice – 2 cups
- Onion – 1 small finely chopped
- Tomato – 1 small remove the seeds and finely chop the pulp
- Potato – 1 boil, peel and chop into chunks
- Raw mango – 2 Tbsp chopped
- Coriander Leaves – 2 Tbsp finely chopped + for garnish
- Green chaat chutney – 2 Tbsp adjust per taste
- Sweet chaat chutney – 2 Tbsp adjust per taste
- Lemon extract – 2 tsp
- Red Chilli powder – 1/4 tsp adjust per taste
- Chaat masala – 1 tsp
- Jeera Cumin powder – 1/4 tsp
- Salt – a small pinch adjust per taste
- Papdi – 6 roughly broken
- Sev – 1/2 cup + for garnish
- First, heat a large pan and dry roast the pori for a couple of mins until warm. Turn off the flame and bring the pori to room temperature.
- Take a large dry mixing bowl, add the pori and all the other ingredients listed from Onion till Salt. Mix nicely until all ingredients are combined well.
- Add the papdi and sev to the bowl and gently toss everything until combined.
- Serve immediately with a garnish of some sev and coriander leaves.
Notes | FAQ
– Dry roasting the pori in the first step is optional. However, it will add a nice extra crispiness to the pori.
– Serve immediately after mixing. Or else the pori will become soggy and soft.
– All the items mentioned in the ingredients section are readily available in stores. However, if you want to try making them at home, I will be posting the recipes for each one of them (green chutney, sweet chutney, papdi, sev) in the coming days. I will add appropriate links at that time.