Zainab Khanam
– 2 cups puffed rice – 1 cup sev (fried gram flour noodles) – 1 boiled potato (chopped) – 1 medium onion (finely chopped) – 1 tomato (finely chopped) – 2 tbsp tamarind chutney – 2 tbsp mint-coriander chutney – 1 green chili (finely chopped) – 1 tbsp roasted peanuts – Fresh coriander leaves (chopped) – Salt and chaat masala to taste
Finely chop onions, tomatoes, and coriander. Ensure fresh veggies for the best crunch and taste.
Prepare tangy tamarind and spicy green chutneys to add the signature street-style zing.
Combine puffed rice with sev and spices, ensuring even distribution of flavors and textures.
Toss in chopped onions, tomatoes, and boiled potatoes for that fresh, crunchy bite.
Drizzle the chutneys evenly, balancing tangy, sweet, and spicy flavors in the mix.
Top with more sev and coriander, then serve immediately to keep the bhel crunchy and fresh.