Thursday, April 16, 2009

Bhel Puri

I was looking through Cooking Light recently and came across this recipe for Bhel Puri, an Indian dish specific to Mumbai. It reminded me that my friend Sangeeta, originally from India, made Bhel Puri for a potluck dinner we had at school last year. She made all the components separately and assembled it in a bowl at the last minute so the crunchies wouldn't get soggy. So rather than making the CL version, I decided to try Ms. Sangeeta's. It took some emails to her to find the ingredients. I ended up going to a little Indian market in Gaithersburg called India Bazaar to find the Bhel Puri mix and the tamarind-date chutney (which is not really like a chutney, it is more like a sauce). The whole thing comes together quickly and is extremely yummy. We used a red onion because I had an extra one and Sangeeta didn't say which one to use. Love it. Definitely would make it again. Kind of have to because I don't know what else to do with bhel puri mix.

Lighting on this picture isn't great because we were hungry.
bhel puri

Bhel Puri
My friend Sangeeta

1 pkt Bombay Mix
2 cups of puffed rice
1 cup of sev (optional)
Alternatively pick up a pkt of Bhel puri mix from any Asian Store (if using this, ensure that you roast it for a few mins. in an oven
before use, as it can be very oily and not taste as fresh)
1 finely chopped onion
2 finely chopped tomatoes
2 boiled and chopped potatoes
chopped up cilantro
chopped green chillies (optional)
Bottle of tamarind Chutney.

Mix all dry ingredients
Mix chopped onions, tomatoes and cilantro
Mix potatoes
Mix tamarind chutney to taste.
Note: The ingredients must be mixed minutes before eating as the Bhel is suppose to be a little crisp

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