Today's video is all about the delicious "Bhel Puri" from Mumbai. But here's the exciting part – we're going to show you how to make two different versions of this famous Indian street food.
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Portions serving: 4-5 pax
Preparation time: 15 mins
Cooking time: 10 mins
Mumbai sukha bhel
Dry green chutney:
Roasted chana dal ¼ cup
Coriander seeds 1 tbsp
Roasted jeera powder 1 tbsp
Green chilli 1 pc
Mint leaves ½ cup
Curry leaves 5-6 pcs
Fresh coriander 1 cup
Amchur powder 1 tsp
Salt 1 tsp
Sukha bhel
Ghee ½ tbsp
Puffed rice 1 bowl
Dry green chutney 2 tbsp
Namkeen chana dal 2 tbsp
Roasted peanuts 1 tbsp
Boiled potatoes ¼ cup
Chopped onions 2 tbsp
Chopped green chillies 1 tsp
Chopped raw mango 1 tbsp
Black salt a pinch
Chopped tomato 1 tbsp
Chopped fresh coriander 1 tbsp
Papdi 3-4 pcs
Lemon juice ½ tbsp
Nylon sev ¼ cup
Chaat masala 1 tsp
Method
Take a pan and heat it over medium-high heat.
Add ghee to the pan and let it melt.
Once the ghee is melted, add puffed rice to the pan.
Roast the puffed rice in the ghee until it turns even more crispy.
Transfer the roasted puffed rice to a large mixing bowl and set aside.
For dry green chutney:
Take a mixer jar add roasted chana dal, curry leaves, mint leaves, fresh coriander, green chilli, roasted jeera powder, coriander seeds, salt, amchur powder and grind them to a powder.
For Mumbai style bhel:
In a bowl a toasted rice puff.
Add dry green chutney to the bowl of puffed rice.
This chutney typically includes a combination of spices like cumin, coriander, mint, and other herbs.
It adds a tangy and flavorful element to the dish.
Then add namkeen chana dal to the bowl. The namkeen chana dal adds a crunchy texture to the bhel.
Then add roasted peanuts for a nutty and savoury taste.
Add boiled potatoes that have been chopped into small pieces. The potatoes provide a soft and filling component to the bhel.
Mix in chopped onions, chopped green chillies and chopped raw mango for a fresh and tangy flavour.
Adjust the quantity of these ingredients according to your taste preference.
Add black salt to taste, chopped tomatoes for a juicy & refreshing element and mix all the ingredients well.
Sprinkle fresh chopped coriander over the mixture for a hint of herbaceousness and colour.
Squeeze lemon juice, chaat masala over the bhel to add a tangy kick and enhance the flavours.
Finally, add sev to the bowl and mix everything together thoroughly.
Sev adds another layer of crunch and texture to the bhel.
Mumbai Sukha Bhel is now ready to be served!
Jhal muri
Jhal muri is a zesty and flavorful snack that is a perfect blend of textures and spices. It is typically enjoyed as a popular street food in Bengal
Bhaja masala:
Coriander seeds 1 tbsp
Fennel seeds ½ tbsp
Green cardamom 5-6 pcs
Cumin ½ tbsp
Jhal muri:
Puffed rice 1 cup
Ghee ½ tbsp
Chana jor garam 2 tbsp
Brown chana boiled ¼ cup
White peas boiled ¼ cup
Chopped onion 2 tbsp
Chopped tomato 1 tbsp
Chopped green chilli ½ tbsp
Chopped fresh coriander ¼ cup
Boiled potatoes diced ¼ cup
Sev 2 tbsp
Salt 1 tsp
Amchur powder 1 tbsp
Bhaja masala 1 tsp
Fresh coconut chopped 1 tbsp
Raw mango chopped 1 tbsp
Mustard oil (pickle oil) 1 tbsp
Lemon juice 1 tbsp
Method
Take a pan and heat it over medium-high heat.
Add ghee to the pan and let it melt.
Once the ghee is melted, add puffed rice to the pan.
Roast the puffed rice in the ghee until it turns even more crispy.
Transfer the roasted puffed rice to a large mixing bowl and set aside.
For Bhaaja masala:
Heat a pan, add coriander seeds, fennel seeds,green cardamom, cumin and lightly roast them.
Transfer it to a mixer jar and grind to a fine powder.
Bhaaja masala is ready.
For Jhal muri:
Add chana jor garam, which are spicy and crunchy roasted Bengal gram flakes, to the bowl of puffed rice.
Add boiled brown chana and boiled white peas to the mixture.
These legumes add a nutritious and filling component to the Jhal Muri.
Mix in chopped onions, chopped tomatoes, chopped green chillies and fresh coriander for a burst of freshness and flavour.
Add boiled potatoes that have been chopped into small pieces. The potatoes provide a soft and hearty element to the Jhal Muri.
Sprinkle black salt to taste over the mixture and mix all the ingredients well.
Add sev for an extra crunch and texture.
Add amchur powder (dry mango powder) for a tangy and slightly sour flavour.
Sprinkle Bhaja Masala, a special spice blend commonly used in Bengali cuisine, over the mixture for an aromatic and flavorful kick.
Mix in chopped fresh coconut and chopped raw mango for a tropical twist and a hint of sweetness.
Drizzle mustard oil (preferably pickle oil) over the Jhal Muri. This adds a distinctive and pungent flavour.
Squeeze lemon juice over the mixture to add a tangy and refreshing element.
Give everything a final mix, ensuring that all the ingredients are well combined.
