Sunday, October 30, 2016

Posted by Mala at 1:30:00 AM 2 comments
Consider this a Deepavali bonus.....three recipes in a row on the same day!!! I did not want to make you wait for  the chutneys'  recipes for another 6 days...... Come on, make these wonderful chutneys, and let this mumbai street food, make you all happy at home!!!
Hope you all lit lot of lamps for Deepavali, not only in your homes, but also within you, thus expelling darkness, anger, greed and insecurity, and now you all must be radiating that warmth and brightness wherever you go!!!
Bhel Puri.......the moment we hear this word, aren't we reminded of the Mumbai beaches??? This snack item or chat item, whatever you may call, is supposed to have originated from Mumbai street food stalls. Now it has spread to food stalls of all places in India.
It is called Jhaal Muri in Kolkata and Churmurri in Mysore and Bangalore. Certain crispy ingredients, crunchy puffed rice along with some sweet and tangy sauces form this divine snack and nowadays, many healthy vegetables and legumes are added in it too.



and here are three important condiments or pillars of the Chat world.
My Cookery class guru taught me 2 varieties of green chutney. The above linked green chutney  is the variety with onions. Today, I made the second variety, no onions. Just soak a few almonds, grind along with coriander, jeera , green chillies and salt, then add lemon juice. This chutney too can be stored in the refrigerator and used for sandwiches.


Ingredients
Puffed rice - as required
Fine sev - as required
Papdi mix - as required
Grated carrots
Finely cut onions
Finely cut tomatoes
Soaked and cooked Kabuli channa
Finely chopped Coriander leaves
The three chutneys

Recipe Cuisine: North Indian; Category: Snack
Prep time: 30 mts; Cooking time: 30 mts

Make as many plates as you want. Depending on the number of plates, you may have to increase or decrease the quantity of the above mentioned ingredients


You can see the chopped onions, tomatoes and grated carrots

The soaked and cooked Kabuli channa (chick peas) and finely chopped coriander leaves / cilantro


In a broad vessel, take puffed rice first, and add the channas


Then the papdi mix, which has some spiced up puffed rice and some flat poories 


now, the grated carrots


onions


tomatoes


And now the chutneys one by one...first let us start on a sweet note...the Sweet chutney


The spicy red chutney


and the green chutney


Mix well, top with some fine sev and coriander leaves / cilantro, and serve at once.




This post first appeared in www.malpatskitchen.com
Notes
* Chopped raw mangoes can be added.
*Soaked and green grams or green gram sprouts can be mixed in too.
*Roasted peanuts also adds up the protein value
*If you make all the three chutneys the previous day, then work becomes so simple. Just you have to mix everything.
* I did not want to make a news paper cone and serve the Bhel puri in that,  since lead is very very harmful for health. If you want to serve, then make cones out of brown paper sheets, or aluminium foil,  fill them up with the spicy or sweet Bhel puri, serve and stun your guests!!!










2 comments:

  1. Happy diwali!what a delightful spicy tangy mumbai street food brought home with such a different manner on a festive day!instead of same paayasam and vada!! Nice

    ReplyDelete
  2. OMG Looks so amazing with the sauces!

    ReplyDelete