Bhel Puri

The Fresh Vegan Kitchen
An Indian street-food classic usually served in a cone made from yesterday’s newspaper, bhel puri is a riotous explosion of flavours and textures. Typifying the Gujurati art of perfectly balancing sweet, salty, sour and spicy, as well as artfully combining textures, with the crispness of puffed rice and sev perfectly placed against the softness of the boiled potatoes and tomatoes, it’s easy to understand why bhel puri enjoys an almost iconic status in parts of India. Prepare all the components in advance, but don’t combine them until you’re ready to enjoy it, otherwise it’s likely to go a bit soggy. Check out Horn OK Please or the Everybody Lovelove Jhal Muri Express – brilliant street-food traders who specialize in this wonderful dish! All the ingredients are readily available from large supermarkets or an Indian grocery. However, if you’re struggling to find sev (long fried strands of gram flour) or papdis (fried flour wafers), we sometimes use the equivalent amount of Bombay mix as a substitute. The chutney recipe makes a generous amount, so you can keep it in an airtight jar in the fridge for at least a month, so it will save time when making the next batch.

Serves 4
wf | gf option