1tablespoonDate Tamarind chutney (homemade or store bought)
1tablespoonGreen Chutney (homemade or store bought)
4cupsPuffed rice or Murmure
½cupPapdi, crushed, plus more for serving
½cupFine Sev, plus more for serving
3tablespoonsCilantro, finely chopped
1tablespoonLemon/ lime juice
In a large mixing bowl, combine the veggies, onion, green chilies, chili powder, ground cumin, chaat masala and salt. Add both the chutneys and mix well. Stir in roasted peanuts, murmure, crushed papdi and sev. Mix well.
Stir in chopped cilantro, lemon/ lime juice and mix well. Taste and adjust the seasonings accordingly. Serve immediately with a sprinkle of more sev and papdi on top.
I use green peas, corn, grated carrot, cucumber, tomato, onion and green chilies. But feel free to add your favorite veggies like boiled potato, sweet potato and so on.
Make sure that you use fresh and crispy puffed rice.
For a slightly salty-sweet version, use rice crispies instead of murmure.
You can make homamde bhel puri mix by combining murmure/ puffed rice, crushed papdi and sev. Store this in an airtight container for up to 2 months. Add veggies, chutneys when ready to serve.
Puffed rice gets very soggy very quickly. So get everything ready but mix them with the puffed rice just before serving.
Make sprouts bhel by adding 1 cup of steamed sprouts to the recipe.