sukha bhel puri

sukha bhel puri or dry bhel is another variation of bhel puri – a popular chaat from mumbai. sukha translates to dry in hindi and hence the term sukha bhel. bhel puri is made with puffed rice and a lot of other sour, spicy, sweet, tangy ingredients are added to it.  a myriad flavorful mixture of puffed rice with peanuts, onion, raw mangoes, tomatoes, boiled potatoes, spices, chutneys, lemon juice etc. there are a lot of textures in this crisp and crunchy snack. along with a lot of tastes and flavors. the sukha bhel puri is a crisp, soft, tangy and spicy - chatpata you can see vendors selling sukha bhel at railway stations or at outside schools or colleges of mumbai. basically, there are two types of bhel popular in mumbai – dry and wet bhel. this recipe is for dry bhel puri. there is another version made in calcutta known as jhal muri which is a popular calcutta street food. i have already posted recipe of wet bhel puri. the main difference between these two bhel variety is that in the wet bhel puri the green chutney, sweet chutney and red chutney is used. whereas in dry bhel dry spice powders and a dry green chutney are added. i have seen some vendors adding the green chutney and some do not add. this is how i make dry bhel at home and i have not added any dry chutney. the punch comes from adding green chilies, lemon juice, black salt and chaat masala. i have grown up literally having bhel puri, both dry and wet. a shop on the way to the vegetable market would make excellent bhel puri…  and the weekly trip to the vegetable market would not go without having bhel puri. if you like street food of mumbai then you must give it a try. the recipe is very quick if you have all the ingredients at hand. you can increase the nutritional quotient by adding steamed moong sprouts, grated carrots, boiled white chickpeas or black chickpeas. bhel is eaten with papdis or crisp fried pooris. i mean, you have to use the papdi as a spoon to eat bhel. if you want then you can use spoon also to eat it but generally bhel is eaten with papdi. the mixture is scooped on to the papdi and then eaten. you don't eat the papdi, but only the bhel. if making for kids, then skip the green chilies and red chili powder from the recipe. if the puffed rice have become soft, then just dry roast them in a kadai/wok till they become crisp. if you are looking for street food of mumbai then do check sev puri, pani puri, bombay veg toast sandwich, misal pav and mumbai pav bhaji recipe. sukha bhel puri Author: dassana Recipe type: snacks Cuisine: indian street food Serves: 2-3 3 cups puffed rice/murmura 1 medium sized onion, finely chopped 1 medium sized tomato, finely chopped 1 green chili, very finely chopped or minced 1 large boiled potato, peeled and chopped 1 tbsp finely chopped raw mango (optional) 3 tbsp roasted peanuts 2 or 2.5 tbsp masala chana dal 1 tsp chaat masala a pinch of red chili powder ½ tbsp chopped coriander leaves 2-3 broken papdis 1 tsp lemon juice black salt as required 3 to 4 tbsp sev 4-6 papdis few coriander leaves for garnish take all the ingredients, except the garnish ingredients in a large bowl. stir quickly. squeeze the lemon juice and give a final stir. quickly serve in bowls or plates. garnish with sev, coriander leaves and serve with papdis. the bhel puri has to be eaten immediately after serving otherwise the puffed rice becomes soft. you won't get the crisp and the crunchy taste and you won't enjoy it. 3.2.2089 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/xyX8ypWoItI/

Put the internet to work for you. via Personal Recipe 3542052