• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Bhel Puri

300 gms. Potatoes
1 cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi or besan pakoray
1 cup of pre-boiled chick peas
2-3 green chillies – chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
cornflakes
Salt according to taste
2 cup plain rice pops crispy (murmuray)
2-3 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.
Method
Boil potatoes until they are soft, then peel and dice them.
In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick peas.
Keep the chutney and yogurt in separate bowls.
In another bowl combine the papri and rice crispies.
In a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chat masala according to taste.
To make the boondi. Mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. It will take a few minutes for them to become e soft.
Then remove from the water and squeeze out the excess water with your hand.