Photograph of the finished Bhel puri

India · Bhel puri — bỏng gạo trộn chua cay

Bhel puri

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Puffed rice Puffed rice 4.2 oz
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 2.8 oz
  • Photograph of Potato Potato 8.5 oz
  • Photograph of Onion Onion 4.2 oz
  • Photograph of Tomato Tomato 5.6 oz
  • Photograph of Sour tamarind Sour tamarind 2.1 oz
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Mint leaves Mint leaves 0.7 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Chaat masala powder Chaat masala powder 0.3 oz
  • Photograph of Kala Namak Black Salt Kala Namak Black Salt 0.1 oz
  • Photograph of Lime Lime 1
  • Photograph of Chilli Chilli 2

Method

  1. 1 Cook the tamarind with palm sugar and a little water for 10 minutes, then strain to remove the pulp and obtain a thick tamarind chutney.
  2. 2 Blend mint leaves, cilantro, and green chilies with a little water and salt to make green chutney.
  3. 3 Dice the boiled potatoes, onions, and tomatoes, and drain them well.
  4. 4 Mix puffed rice with vegetables, two types of chutney, chaat masala, black salt, and lime juice.
  5. 5 Sprinkle sesame seeds on top, stir gently, and eat within 5 minutes to prevent the rice from becoming soggy.
Start cooking