Bhel Puri

             Bhel Puri is one of the favourite chaat item for the people of all age groups especially for the kids and teenagers.  It is also a treat for the eyes to watch how the chaat wallah makes it. Sold on every street corner in Mumbai, and now widespread in other Indian cities and towns too. Bhel Puri is a wonderful preparation of puffed rice tossed together with a lot of tangy chutneys, aromatic seasonings, crunchy veggies and flavourful garnishes.However it is not advisable to eat outside food frequently. But when it is made at home, it is hygienic and healthy as it includes fresh vegetables. Some also use White channa while making chaats. To make a chaat, we need three main chutneys along with other ingredients.

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INGREDIENTS

Puffed Rice – 1 Kg

Tomatoes – 5

Onions – 4

Cucumber – 3

Potatoes – 4

Papdi – 1 pkt

Green Chutney 

Sweet Chutney

Spicy Chutney

Dry Mango powder – A pinch

Chaat Masala Powder – 1/2 tsp

Salt – To taste

Black salt – 1 tsp

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For Garnishing

Fresh Coriander leaves

Sev

  • Pressure cook the potatoes and cut it into cubes.
  • Chop the tomatoes, onions, Cucumber and keep aside.
  • In a bowl add equal quantities of onions, tomatoes, cucumber and mix well. To this add the boiled potatoes.
  • Crush the papdi and add into the bowl.
  • Add 1 tbsp each of all the three chutneys.
  • Add chaat masala powder, dry mango powder, salt, black salt and mix well.
  • Finally the puffed rice and toss it well. Garnish it with chopped coriander leaves and sev.
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Aloo Bonda/ Batata Vada

Aloo Bonda is a classic tea time snack that can be made easily at home. This is used in making Vada Pav which is a popular street food in Mumbai. It is a favourite snack for kids as it has potato as its stuffing. They are crispy outside and soft inside.

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INGREDIENTS

Potatoes- 5

Green Chillies – 2

Curry leaves – 2

Coriander – few

Turmeric Powder – 1 tsp

Asafoetida -A pinch

Salt –  To taste

For Batter

Besan flour – 1/2 cup

Rice flour -1 tbsp

Asafetida –  A pinch

Red Chilli powder – 2 tsp

Salt – To taste

Water – As Required

Oil to fry

  • In a bowl mix besan flour, rice flour, red chilli powder, salt, asafoetida. Add water slowly to make a thick and smooth batter. Set aside.
  • Heat oil in a frying pan on medium heat moderately.
  • Pressure cook the potatoes, peel the skin and mash them.
  • Chop the curry leaves, cilantro, green chillies and mix with the potatoes. Add salt and asafoetida  and mix the stuffing well.
  • To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  • Make the potato stuffing into lemon size balls.
  • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter.
  • Then, slowly drop them into the frying pan.
  • Turn them occasionally. Fry the bondas until all sides are golden-brown.
  • They will take about four to five minutes to cook.
  • Serve them hot.

 Variations

Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.

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