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Bhel Puri
- 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 chili 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 crisps (Puri)
- 10-15 rice vadas (available in any Indian grocery store,
also called Golgappa)
- (Optional) 3/4 cup sweet chutney
- 3/4 cup hot chutney 1/4 cup mint chutney
- (Optional) 2-3 tsp chat masala
- Salt to taste
- 2 tablespoon of salad oil Juice of one big lime.
- Method 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 crisps, salad oil
and sev. Mix well. The rice vadas should be crushed before
mixing them in. Now mix in 1/4 tsp each red chili 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 chili powder and sambhar powder you add, to suit
your taste. Serves: Approx. 6
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Copyright 2008. Indian Life Food Corporation. All Rights Reserved
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