Bhel Puri: A Quick & TangyVeg

1

Heat a pan over the stove and add the puffed rice.

2

Dry roast the puffed rice, stirring continuously, until they become nice and crunchy.

3

Remove from the pan and let them cool down completely.

1

In a large mixing bowl, take the cooled puffed rice.

2

Add your dry ingredients: crushed puris, chopped onions, chopped boiled potatoes, and fresh coriander leaves.

1

Add red chilli powder and salt to taste. Note: Be careful with the salt as the chutneys are already seasoned.

2

Add a squeeze of fresh lime juice.

3

Dilute the coriander-mint chutney and date-tamarind chutney with a little water to ensure they are the right consistency to coat the puffed rice properly.

4

Add the chutneys to the bowl and mix everything thoroughly.

1

Plate the mixture immediately to prevent it from going soggy.

2

Garnish with extra sev, puris, chopped tomatoes, coriander leaves, and optional raw mango for an extra tangy kick.

3

Add one final squeeze of lemon juice and serve immediately.