2 cups of boiled chopped potatoes
1 1/2 cup chopped onions
1/2 cup chopped coriander leaves
1 1/2 cup grated carrots
2-3 tsp red chilli powder
1-2 tsp sambhar powder (See “Pickles & Spice Mixes” section)
2 cups sev (Fried Yellow bengal gram flour noodles, available in
any Indian grocery store)
6 cups of rice crispies (Puri)
10-15 rice vadas (available in any Indian grocery
store, also called “Golgappa”) (Optional)
3/4 cup sweet chutney (See “Chutneys & Gojjus” section)
3/4 cup hot chutney (See “Chutneys & Gojjus” section)
1/4 cup mint chutney (See below) (Optional)
2-3 tsp chat masala
Salt to taste
2 tablespoon of salad oil
Juice of one big lime.


For Mint Chutney:
1/2 cup mint leaves
Juice of one big lime
Salt to taste
1 tsp chopped ginger
1 1/2 tsp chopped garlic
2 tbsp chopped onions
Blend all the above to a smooth paste using some water.

For each serving of the bhel puri, mix together in a
individual serving bowl:
One portion each of the potato, carrots, onions,
rice vadas, rice crispies, salad oil and sev.
Mix well. The rice vadas should be crushed before mixing
them in.
Now mix in 1/4 tsp each red chilli powder, chat masala
and sambhar powder.
Mix in salt to taste and some lemon juice.
Mix in 2-3 tsp each of the chutneys.
Garnish with chopped coriander leaves.

You can adjust the the amount of chutneys, red chilli
powder and sambhar powder you add, to suit your taste.

Serves: Approx. 6

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