Pressure cook the potatoes, peel the skin and cut it into cubes.
Chop the tomatoes, onions, cucumber and keep aside.
Also chop the coriander leaves finely.
To make one plate take two spoons each of potatoes, onions, one spoon each of tomatoes, cucumber and mix well.
Then add 1/2 a teaspoon of spicy chutney, 1 teaspoon of green chutney, 2 teaspoons of sweet chutney into the vegetable mixture.
Mix the vegetables well with the chutneys.
Add one cup of puffed rice into the vessel and mix with other ingredients.
Then crush the poori and give it a quick mix.
Add required amount of black salt and mix well.
Again add one cup of puffed rice and toss it well.
Finally add chopped coriander leaves and sev.
The tasty and delicious Bhel poori is ready to serve.
Transfer the bhel puri into a serving plate and again garnish it with some onions, sev and coriander leaves.
Keep all the ingredients ready and mix just before serving, else it will become soggy.
Keep all the three chutneys ready.
The shelf life of each chutney is different. Sweet chutney stays for 3 months, spicy chutney for a week to 10 days, green chutney for 4 t