Instant Bhelpuri (Bhel)

Bhelpuri is a mixture or medley of puffed rice, Sev and/or Farsan, garnished with chopped onions, tomatoes, green chillies, fresh coriander and accompanied by two different chutneys, one sweet & tangy, the other spicy.

The title might seem odd, after all Bhel is supposed to be instant, so what's so special about this one? Although Bhel is assembled instantly, there is a lot of preparation that goes into the making of it. The most significant being the two Chutneys – Tamarind chutney and Coriander chutney.

Has it ever happened to you that you badly want to have Bhel but don't have the chutneys ready with you and either don't have the ingredients for the chutney or don't have the time to make them? This is really a very difficult situation if you ask me. But of course provided you are living outside India, because if you are in India a Chaat wala is never far away when the craving strikes or even other wise!

In that sense this recipe for making Bhel is as instant and simple as it can get. I don't remember where I seen this one, but I have been making Bhel in this manner whenever we feel like  having it at the spur of a moment.

Instant Bhelpuri

Serves 2
Ingredients

4 cups Puffed rice (Murmura)

2-3 tblsp finely chopped onion + 1tblsp
2 tblsp finely chopped fresh Coriander + 1 tblsp
3-4 tblsp Farsan (Optional)
1-2 tblsp roasted peanuts
Thin Sev (as much as required!)

To be combined together:
2 tsp Amchoor (Dry Mango Powder)
1/2-1 tsp Red Chilli Powder
1/4-1/2 tsp Black Salt

1/2-1 tsp Sugar
Salt (to taste)

Method:
Combine all the spices together along with 2-3 tblsp of water to make a runny paste and keep aside.

In a large mixing bowl take the puffed rice and add the above prepared spice paste and combine well to mix. Add the rest of the ingredients reserving some for garnish.

To serve, spoon out the prepared Bhel mixture on to a plate, top it with some chopped onion, coriander and lots of Sev, dig in!

Heres a closer look!



My Notes: The quantities mentioned above can be easily altered according to one’s taste. I would recommend keeping the qty of Amchoor intact, though. It is the main ingredient that gives the Bhel its taste here. For some more spice add finely chopped green chillies.

The Bhelpuri will be my contribution to this month’s Think Spice: Think Amchoor.  You have 7 more days to send in your entries for the event!