Bhelpuri With Salad|A Not So Sindhi Chaat Recipe

Alka Keswani — Wed, 23 Jan 2013 07:29:07 +0000

Bhelpuri~ One of the most popular chaat/ street food! Indians need no introduction for this quick to whip up, tangy mixture of puffed rice, boiled potatoes, chopped onion, farsan (crispy or crunchy, mixed fried munchies) mint and coriander chutney (dip), sweet tamarind/sonth chutney topped up with some crunchy sev (thin, fried, salted gram flour noodle strings). I sometimes wonder if its just Sindhis, who have a strong affinity for chaats or does it apply to all the communities of India? I doubt whether anyone can resist any type of lip smacking chaat, be it Panipuri, Sevpuri, Dahi puri, Raga patties or Bhelpuri . My son is very fond of Bhelpuri, sookha bhelpuri , the drier version of regular bhelpuri, with the fresh tang provided by irresistible lemon juice (lime juice) instead of chutneys. Now, I would any day prefer to offer him a bowlful of ‘home-fixed’ bhel as after-school snack, than the addictive packaged chips or sugar loaded tetra packed fruit juice. And to make sure that the junk quotient of fried munchies is somewhat balanced by few healthy ingredients thrown in, I add in some chopped vegetable salad, coated with honey, lemon juice and red chilly dressing! Little sweet, little tangy, bit savory, crunchy and healthier Bhelpuri to curb the mid meal hunger pangs, sounds good deal, eh? And while the young lad savors the drier version, I am always happy to throw in a dash of fiery green chilly chutney, some sweet date and tamarind chutney or Sonth chutney, some mint and coriander chutney and voila! the spicy salad bhel is ready to relish! Print Bhelpuri With Salad|A Not So Sindhi Chaat Recipe Rating 5.0 from 1 reviews Prep time: 15 mins Total time: 15 mins Serves: 1-2 The famous street food of India, a snack made by mixing puffed rice and various condiments and fried munchies, just before serving, the Bhelpuri is favorite of one and all! Ingredients Kurmura (Puffed rice) 3 cups Mint coriander chutney 2 tsp Date tamarind chutney/Sonth chutney 1-2 tsp Salt Red chilly powder ½ tsp (or as per taste) Mixed Farsan (Bombay mix or any other variety) ¼ cup or less For Salad Mix:(Use veggies of your choice, in any proportion, you prefer) ½ small red onion, finely chopped ½ small potato boiled, peeled and chopped 1 tbsp chopped red bell pepper 1 tbsp chopped yellow bell pepper 2 tbsp shredded/chopped cabbage 1-2 tbsp of diced tomato, without pulp 1 tbsp of finely chopped Raw mango (optional) Salt for seasoning Few drops of honey (optional) Red chilly powder, as per taste For Garnish Fresh coriander leaves Chaat masala ¼ tsp (optional) Crispy Bombay Puris (Deep fried Maida puris) * 2-4 2 tbsp Nylon sev, Method Mix all the ingredients listed under 'For Salad', in a small bowl.keep it aside. Now in a large bowl, mix all the ingredients(except those listed under 'For garnish'), along with the salad mix. Toss well using two forks or spoons. Serve in a plate or bowl after garnishing with coriander leaves, some nylon sev and crispy Bombay Puri and make sure to consume it immediately or else the bhel will turn soggy. Notes * Though Bombay Puris are readily available across India, but if you are unable to find these nearby, its easy to make these at home. The below recipe yields around 20-27 puris, depending upon the size. Ingredients : A pinch of asafoetida 1 cup All purpose flour (Maida) ½ tsp cumin seeds/Ajwain (caraway)seeds 2 tsp oil (Ghee is preferred) Salt to taste ½ tsp Red chilly powder Sufficient water to make a dough Oil for deep frying Method: Mix ghee/oil with maida together till the mixture looks like bread crumbs. Add salt, chilly powder, hing, ajwain/ cumin seeds and knead a tight dough using water.Let the dough rest for a while. Now divide this dough into 2 portions and roll each portion like a roti. Prick all over the surface with a fork. Dip a circular cookie cutter, or a very small katori or lid of any small bottle in dry flour and cut out small discs from rolled dough and keep aside, well covered! Deep fry, few pieces at a time, in hot oil,keeping the flame low, so that the puris do not remain uncooked from inside. Drain on kitchen towel and let these cool completely before storing in an airtight container. Stays well for several days at room temperature, if kept away from moisture. 3.1.09 Also Note: For sookha or dry bhel, you can skip all sorts of chutneys and just add freshly squeezed lemon juice in puffed rice mixture. To bring in some sweet flavor, use around 1/4 tsp of honey in salad dressing or a pinch of sugar or so!

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Paanipuri

Alka Keswani — Tue, 22 Apr 2008 15:24:11 +0000

Paanipuri ….the most famous street food of Mumbai, is nothing but a crunchy round , crisp fried shell (Puri) of flour ( All purpose flour with semolina), served with a filling of boiled potatoes, boondi (Fried droplets of gramflour batter) and a spicy, tangy chutney called paani (literally meaning ‘water’) There are many variations of Panipuri viz; Batatapuri, Ragdapuri, Sevbatata puri, Pyazbatata puri , Dahi puri all named according to the stuffing used.Panipuris are also known as Golguppe or Puchka or even Ghupchup.No matter what type of stuffing is used, no matter what recipe of chutney is followed and no matter what it is called as, but the journey of this heavenly Chaat starting from a plain puri to stuffed, chutney filled paanipuri rolling in the mouth ends with only one reaction……UUmmmmm;) Well after lots of drooling lets come to the main point…..how to make them? The fried puris are available at most of the farson shops, almost all over India and Indian Stores abroad.But for those less fortunate ones (My sympathies !!) who are unable to fetch them, just put some extra efforts and make these at home.Here’s the Panipuri recipe…… Print Panipuri Rating 5.0 from 2 reviews Prep time: 20 mins Cook time: 20 mins Total time: 40 mins The most famous chaat, panipuri, crisp fried puris dunked in spicy chutney Ingredients For Pooris/Puchkas Maida (all purpose flour) 1 cup Sooji (Rawa or semolina) 2 tspn Water Oil for frying For Sonth Chutney Tamarind-50gm Jaggery ½ cup(crushed) Salt Rock salt (kaala Namak) ½ tsp Garam masala powder ¼ tsp Powdered dried ginger (Saunth) ½ tsp Red chilli powder ¼ tsp For Mint Coriander Chutney Mint leaves (pudina) ½ bunch Coriander leaves chopped ½ cup Green chillies 2-3 Black rock salt (kaala namak) ½ tspn Red chilly powder ¼ tsp (optional) Salt as per taste Cumin seeds 1 tsp Other Ingredients Jaljeera powder or chaat masala powder 1tsp Water and ice cubes Tamarind water (diluted water in which tamarind was soaked and squeezed out) few spoons Method Sieve the flour and add sooji and salt. Knead a hard dough using some water. Now let it rest under wet cloth for about an hour or more. Later take a small portion of this dough and roll into a thick chapati. Using a small bowl or cup with sharp edges, cut the chapati into many puris. Repeat the procedure for remaining dough. Now fry these puris in hot oil, gently pressing them from sides so that the puris puff up (some of them may not puff at all, so don't worry, coz those will give you an excuse to make Papdi Chaat ;). Drain them on tissue paper and store them into an airtight container, after cooling, till further use. For sonth chutney, boil all the above ingredients (listed under sonth chutney), till a thick consistency is obtained. Strain and let it cool down For Green chutney, grind coriander leaves and mint leaves along with green chillies and cumin seeds, into a fine paste. Now take this paste, mix some water, salt, rock salt, ice cubes, some tamarind water, jaljeera powder or chaat masala powder and keep on tasting and adjusting seasoning (wow ..I love this part of making ) till you finally achieve a satisfying flavor. For serving, carefully prick the puris with finger, put a bit of stuffing of your choice (ragda or boiled potato, boondi,or sprouted Moong) put some sonth chutney,then dip into chilled tamarind chutney and consume IMMEDIATELY……have a blast! Note: Always store Puris in airtight containers or else they will turn out soggy. In case making sonth chutney is not possible, just soak some tamarind in water, squeeze it out, discard the pulp and add some sugar or grated jaggery, few pinches of sonth(dried ginger) powder and mix properly.Use it along with Green chutney. For convenience, you can mix both types of chutneys in a single container, and serve. 3.2.2885

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Bhelpuri With Salad|A Not So Sindhi Chaat Recipe

Paanipuri