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Method: Blend all ingredients, except sev and papri, gently in a large bowl. Check and adjust seasoning. Fill a katori or mould with the mixture and turn upside down on a plate. Garnish and serve. Bhelpuri Puffed rice 1 heaped cup
(crunchy not soggy) Kabuli chana boiled 1/2 cup Grated carrot 1/4 cup Moong sprouts 1/4 cup
(chopped fine) Paneer or tofu 1/2 cup (pan grilled n diced) Sweet corn 1/4 cup Parched gram salted 1/4 cup Tomato sauce mixed
with dahi 1 tsp each Chilly sauce (optional) 1/2 tsp Black rock salt A pinch 1 tsp roasted cumin powder Lemon juice 1 tsp Raisins 1tbsp Green chillies de 1-2
seeded and chopped Ginger scrapped 1 inch piece and chopped fine Onion peeled and 1 small
chopped very fine Cream crackers (crushed) 2 Sev (just for garnish) Papri for garnish (optional) Sprig of fresh mint or coriander leaves
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Mumbaikars think that it
is they who have gifted bhelpuri to the nation arguably the
most seductive and addictive of street foods — teasing, tempting,
tasty, tangy. The fact is that it is a variation on an old theme. In
Bengal they have jhaalmuri and in Karnatakat the Mysoreans love
the local churumuru. The base is the same crunchy puffed rice.
Marathi manus's pride will never accept that it originated in a
Gujarati eatery specialising in snacks but that should not divert us
from the main point. Kids love it but parents worry about hygiene.
Diet watchers can't get over the calorie-count issue. Date chutney and
potatoes, peanuts and sev that had soaked up oil! We discovered
recently that you can rustle up an excellent bhel at home that is
safe, nutritious and doesn't compromise on taste. Kids don't complain
and lap it up and we ask for seconds without a sense of guilt. Here
goes.
Ingredients