BhelPuri Chaat - SNC Challenge No 1

Hi friends....

 Everyone must be aware of SNC challenge organised by Divya Pramil. Check here for more details...
This is an excellent event to know more about other regional cuisines...I am very happy to be part of Southern team and the challenge we got from North team was Bhel Puri from Shruti's Rasoi.
Bhel puri, a well known north indian chaat ....made up of veggies, puffed rice and chutneys.
Prepared this for the first time...Had lovely experience while preparing and the happiness filled while serving was unmeasurable :)
Sorry friends, Unable to take pictures while preparing chutneys because of power Cut....

Here is my recipe....

Ingredients :

For Bhel Puri :

1 Cup Puffed Rice
1/4 Cup Sev
4 - 5 Papri ( Fried )
2 Tbsp Peanuts, fried
2 Potatoes, Boiled
1 Cup Chopped Veggies ( Onion, Tomato and Cucumber )
2 Tbsp Tamarind chutney
2 Tbsp Mint - Coriander chutney
Lemon Juice
Salt to taste

For  Papri :

1 Cup Maida
1/2 Tsp Jeera
1 Tbsp Oil
Salt to taste
Water to knead
Oil to fry

For Tamarind Chutney :

200 gms Tamarind
300 gms Jaggery
2 Tsp Jeera, Roasted and Powdered
2 Tsp Red chilli powder
1 Tsp Black Salt
1 Tsp Dry ginger powder
Salt to taste

For Mint - Coriander Chutney :

1/2 Bunch Coriander leaves
1 Bunch Mint leaves
1 Raw Mango, chopped
2 Green chillies
1/4 Tsp Jeera
Salt to taste
 
For Garnishing :

Fresh coriander leaves
Raw mango , chopped
Sev

Method :

For preparing Papri :

• Add flour, jeera, salt and oil in a mixing bowl.
• Mix well, add water little by little and knead them to form a dough.
• Cover and keep aside for half an hour.
• Then roll it using rolling pin to a thin sheet and cut into small circles.
• Then prick holes with fork, to avoid them from getting puffed.
• Heat oil and fry them in batches.
• Drain them in kitchen tissues and keep aside.

For preparing Tamarind chutney :

• Add 5 cups of boiled water to tamarind and keep aside for half an hour.
• Extract juice from it and boil in a heavy bottomed pan.
• Add jaggery, red chilli powder, Jeera powder, black salt, dry ginger powder and salt.
• Mix well and boil them until the chutney becomes semi thick.
• Remove and keep aside.

For preparing Mint - Coriander chutney :

• Add Mint, coriander leaves, chopped Mango, green chillies, jeera and salt in a mixie.
• Grind to a smooth paste by adding water.
• Remove and keep aside.

For preparing Bhel puri :

Add papri in a bowl.

Then add puffed rice.

Add Boiled potatoes.

Now add the chutneys ( Tamarind and Mint - Coriander Chutney )

Add the veggies ( Tomato, onion and cucumber )

Then add peanuts, lemon juice and salt.

Mix gently till the mixture gets coated well with the chutneys.
Divide the portions into 2 equal parts in the serving plate.
Garnish them with chopped raw mango, sev and coriander leaves.
Serve immediately.

 Linking this recipe with Divya Pramil's SNC Event hosted by Shruti's " Shruti rasoi "