- 1/2 cup Daalia or Gram flour (can use either one)
- 5 qty Green chilies
- 1/4 cup Coriander leaves
- 1/2 inch Ginger
- to taste Salt
- a pinch Asafetida
- 1/2 teaspoon Chaat masala
- 4-6 teaspoons Lemon juice (to taste)
- a pinch Turmeric powder
Wash the coriander leaves and keep it aside for drying.
Dry roast daalia or gram flour, whichever you are using, on a medium heat. Daalia is roasted bengal gram so doesn't need much of roasting again. But if using gram flour, then roast until the raw taste is gone. Keep stirring in the pan as it has a tendency to burn fast. Make sure it doesn't burn.
Once the daalia/gram flour cools down, grind it along with salt, asafetida, chaat masala, chopped ginger, green chilies, coriander leaves (making sure these are completely dry), turmeric powder, lemon juice. Grind it to a fine paste.
The consistency of this would be like that of a soft dough. Store it in an airtight container inside a refrigerator. This can stay fresh for several days.
To use, add part of it in a bhel mix. Best way to incorporate it in bhel is to mix it with hands, such that there are no lumps.
Bhelpuri can be made with many variations. It is ok to skip/substitute one ingredient for the other. Not having certain ingredients shouldn't be a show-stopper, as long as you have the main ingredients which is murmura and chutney 🙂
I have given the assembly of all the ingredients and not necessarily recipes from scratch for each ingredients. There are cetain ingredients the recipe for which is on my blog, and I have linked these accordingly.
- 2 cups Puffed rice / Murmura
- 1 1/2 tablespoon Sukha chutney recipe mentioned above, per taste
- 2 tablespoons Sev (gram noodles) (thin variety works better)
- 1/2 qty Tomato finely chopped
- 1/4 qty Onion finely chopped
- 1/4 qty Raw mango finely chopped
- 1 tablespoon Coriander leaves
- 1 qty Potato boiled, peeled, cubed
- 1 tablespoon Pomegranate
- 1 tablespoon Peanuts deep fried or roasted
- 1 tablespoon Daal (soaked and fried bengal gram)
- 1/4 teaspoon Chaat masala
- 1/4 teaspoon Amchur powder
- 1/4 teaspoon Red chili powder
- 10-12 qty Papdi / Crispy puri
Assemble puffed rice, sev, daal, potatoes, few papdi broken in pieces, sukha chutney in a bowl. Mix it with hands, as the sukha chutney tends to not mix well otherwise. Add the remaining ingredients and top it with the spices.
Serve it in a cone made out of newspaper or magazine. Serve it with a Papdi to be used as edible spoon.
This snack also goes well for picnics/travel etc. You can mix the dry components early on, and add the non-dry components at the time of serving.
Recipe for Masala daal here on my blog.