Bhel Puri

The Fresh Vegan Kitchen

https://www.cutoutandkeep.net/projects/bhel-puri • Posted by Anova

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

You will need

For the tamarind chutney
500 ml Water 50 g Tamarind Paste 100 g Medjool Dates , pitted 100 g Molasses 1 Long red Chilli , deseeded and chopped ½ tsp Ground Cumin , lightly roasted in a dry pan 1 Thin slice fresh root Ginger ½ tsp Chat Masala
For the rest
350 g Puffed Rice , (Rice Krispies work well), toasted in a dry pan until slightly golden 5 New Potatoes , boiled and cut into small cubes 100 g Mung Beans , boiled 2 Plum Tomatoes , finely diced 2 Shallots (green onions), finely chopped 3 tbsp Roasted Peanuts , lightly crushed A handful of fresh coriander ( Cilantro ), chopped 1 tbsp Lemon Juice 1 tsp Ground Cumin , lightly toasted in a dry pan 1 tsp Chat Masala A pinch of Chilli Powder a handful of Sev 5 -6 Papdis , broken into pieces (omit for wheat- and gluten-free option) Salt and Pepper

Project Budget

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Difficulty

Description

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

Instructions

1. To make the chutney, heat the water in a pan over a medium-high heat. Remove any seeds and fibre from the tamarind and dates. When the water has reached the boil, add all the chutney ingredients and let it return to the boil, then simmer for about 10 minutes. Leave to cool for a couple of hours.

2. Transfer the mixture to a blender and blitz until smooth. Pour the mixture back into the pan and return to the boil. Leave to cool again, then transfer to a sterilized jar or bottle for storage.

3. Mix all the other ingredients together in a bowl and stir in about 3 tbsp of the chutney. Serve immediately – we love to serve this in newspaper cones for quirky presentation.