bhel
There are so many variations of this chaat item made from mamra (puffed rice). Here, I have showcased 2 versions - suki (dry) and bheeni (wet). Feel free to play around with your additions - some people also add tomatoes, peanuts etc.
*serves 2 to 4*
Suki (dry) bhel:
1 cup puffed rice
1 tsp oil
¼ tsp turmeric
2 tbsp onions
50g potatoes
handful of sev
couple of puris [either flat like sev puri or puffed like pani puri]
salt to taste
big squeeze of lemon
handful finely chopped cilantro
finely diced raw green chilli (optional)
Bheeni (wet) bhel:
1 cup puffed rice
1 tsp oil
¼ tsp turmeric
2 tbsp onions, finely diced
50g potatoes
handful of sev
couple of puris [either flat like sev puri or puffed like pani puri]
1 tbsp mithi chutney
1 tbsp cilantro chutney (skip the peanuts)
1 tbsp wet lasan chutney
salt to taste
big squeeze of lemon
handful finely chopped cilantro
finely diced raw green chilli (optional)
Wash potato thoroughly. Either place in pressure cooker with the skin on for 3 whistles, or peel and boil. I prefer the pressure cooker method because it assures minimus water retention. When cool to handle, peel and dice.
Make mamra: Heat oil in a pot on medium high. Add the turmeric and sauté for a minute. Then add the puffed rice. Cook for 5 minutes stirring constantly. Mamra can be eaten as a snack by itself as well.
Bheeni (wet) bhel:
Prepare the chutneys. Then, mix them all together in a bowl. Add a couple tablespoons of water. You want the chutney mixture to be almost as runny as water but not quite. Definitely should be runnier than ketchup.
Next, mix all the ingredients together. Lastly add a couple tablespoons of the prepared chutney mixture. Taste and add more as needed.
Suki (dry) bhel: Mix all the ingredients together. Adjust for salt and lemon.
Serve bhel as soon as you make it. Pairs well with other chaat items - pani puri, sev puri, ragda pattis, dahi puri.