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Traditional Bhelpuri jazzed up with some colorful veggies. This snack is sweet, tangy, spicy and salty -- all at the same time.


Servings

4 serving

Total time

30 minutes


Ingredients

  • 4 cups (1.25l) fish stock (Murmure (Puffed Rice))
  • ¼ cup peas (, boiled)
  • ¼ cup corn (, boiled)
  • ¼ cup carrot (, grated)
  • 2 tomatoes (Medium , finely chopped)
  • ¼ cup cucumber (, finely chopped)
  • 1 onion (Small , finely chopped)
  • 2 chilies (Green , finely chopped)
  • ½ ~ 1 tsps Chili powder (Red (adjust as per taste))
  • 1 tsp cumin (Ground)
  • 1 tsp Chaat Masala
  • 2 tbsps Peanuts (Roasted)
  • 6 ~ 8 (Papdi (I bought Swad brand papdi))
  • 3 tbsps cilantro (, finely chopped)
  • 1 tbsp lemon juice
  • 1 tbsp Date Tamarind chutney ((homemade or store bought))
  • 1 tbsp Green Chutney ((homemade or store bought))
  • to taste Salt
  • sev (As needed Fine , for garnish)


Method

  1. In a large mixing bowl, combine the murmure and all the vegetables (from peas through green chilies in the ingredient list). Mix well.
  2. Next add the red chili powder, ground cumin, chaat masala, roasted peanuts, crushed papadi, cilantro, lemon juice, date-tamarind and green chutney. Season with salt. Taste and adjust the seasonings.
  3. Serve immediately with a sprinkle of sev on top.

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