Zainab Khanam

Bhel Puri: A Tangy Indian Delight

– 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

 Ingredients

Finely chop onions, tomatoes, and coriander. Ensure fresh veggies for the best crunch and taste.

Prep Vegetables

Prepare tangy tamarind and spicy green chutneys to add the signature street-style zing.

Make Chutneys

Combine puffed rice with sev and spices, ensuring even distribution of flavors and textures.

Mix Base

Toss in chopped onions, tomatoes, and boiled potatoes for that fresh, crunchy bite.

Add Vegetables

Drizzle the chutneys evenly, balancing tangy, sweet, and spicy flavors in the mix.

Incorporate Chutneys

Top with more sev and coriander, then serve immediately to keep the bhel crunchy and fresh.

Garnish & Serve

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