Street Style Bhel PuriVeg

1

Dry roast the puffed rice in a pan on a high flame for about 2 minutes until it becomes nice and crispy. Set it aside.

2

In a large mixing bowl, combine the roasted puffed rice, your choice of namkeen (savory snack mix), and roasted peanuts.

3

Add the chopped boiled potato, finely chopped onions, and chopped, deseeded tomatoes.

4

Add a bowl full of nylon sev and a few pieces of broken papdi for that essential crunch.

5

Season the mixture with a sprinkle of salt, Kashmiri red chili powder for color, and chaat masala powder.

6

Add a generous amount of freshly chopped coriander leaves.

7

Pour in the prepared mint-coriander chutney, the date-tamarind chutney, and a squeeze of fresh lemon juice.

8

Mix everything thoroughly and serve immediately to prevent the ingredients from getting soggy.

1

Add chopped pitted dates to a pan with half a cup of water and cook on medium flame for about 5 minutes until soft.

2

Stir in the tamarind puree and cook for another 2 minutes.

3

Add red chili powder, cumin powder, coriander powder, black salt, dry ginger powder, table salt, and powdered jaggery.

4

Pour in a little more water, then cook on a low flame for 5 minutes.

5

Turn off the heat, let the mixture cool, and grind it into a smooth paste .

1

In a mixer jar, combine green chilies, a piece of ginger, fresh coriander leaves, mint leaves, and a little salt.

2

Squeeze in the juice of one lemon.

3

Grind the mixture initially without water to form a coarse base.

4

Add a little water and grind again until you achieve a smooth, vibrant green paste.