Bhel Puri October 20, 2013 by Jill Foucre Leave a Comment Bhel Puri 2013-10-20 17:42:34 Print Ingredients 3 C. Puffed rice 2 C. Sev 1 ½ C. Broken papri ¼ C. Roasted spiced peanuts 1 ½ teaspoons Chat masala ½ t. Salt 2 Large red potatoes, peeled, boiled and diced ½” ½ Large onion, diced ¼ C. Packed cilantro leaves, chopped 1/3 C. Tamarind chutney 1/3 C. Mint chutney 1 Tablespoon Minced green chile Instructions Combine the puffed rice, sev, broken papris, and peanuts in a large bowl. Season with half the salt and chat masala and stir to combine. Set aside. In a separate large bowl, combine the diced potatoes, onion, and cilantro. Add the remaining salt and chat masala and stir to combine. Set aside. To complete the dish, add the salad ingredients to the dry ingredients and toss gently to mix. Drizzle in the chutneys a bit at a time and stir. The salad should be coated with the chutneys but not be soaking, so you may not need all the chutney. To serve, spoon the bhel puri into small ramekins. Garnish, if desired, with the green chile. Enjoy with a spoon! Notes This is the most addictive snack you’ve never heard of…sweet, sour, spicy, crunchy! Every vendor at Chowpatty Beach and along the streets of Mumbai has their own twist. Because this is a marriage of crunchy and wet ingredients, you will need to combine them just as you serve, otherwise it will get soggy. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/