• Aanal Kotak

Bombay Chowpatty-Style Bhel Puri

Updated: Jan 30, 2019


Chef: Aanal Kotak

  • Recipe Servings: 4

  • Prep Time: 10 Minutes

  • Cook Time: 10 Minutes

Ingredients of

Bombay Chowpatty-Style Bhel Puri

  • 2 cups Puffed Rice (Bhel)

  • 1/2 cup Thin Sev

  • 1 teaspoon Spicy Green Chutney (See below)

  • 2 tablespoons Sweet Date and Tamarind Chutney (See below)

  • 1 medium Red Onion, finely chopped

  • 1 large Tomato, finely chopped

  • 1 teaspoon Chaat Masala

  • 2 teaspoons Lime Juice

  • 1 Large Potato, boiled and chopped into cubes

  • 10 Puri or Papdi, roughly crushed

  • A few sprigs of Cilantro, finely chopped

Spicy Green Chutney:

  • 1 large bunch Cilantro or Coriander Leaves

  • 1 small bunch Mint Leaves

  • 6 – 8 hot Green Chillis

  • Juice of half a Lime

  • 1 inch piece Ginger

  • 1 large clove of Garlic

  • Salt and Water, as needed

Sweet Date and Tamarind Chutney:

  • 15 Dates, deseeded and chopped roughly

  • 1 small ball of Tamarind or 2 tablespoons Tamarind Pulp

  • 1 tablespoon Jaggery (Substitute with Brown Sugar, if unavailable)

  • 1 teaspoon Red Chilli Powder

  • Salt and Water, as needed

How to Make

Bombay Chowpatty-Style Bhel Puri

  1. In a large bowl, toss together the puffed rice with the chopped onions, tomatoes and potatoes.

  2. Add the chutneys and the chaat masala and mix.

  3. Finally, add the papdi and the lime juice and toss together lightly.

  4. Plate up and top with the sev and cilantro.

  5. Serve immediately.  

Spicy Green Chutney:

  • Grind together all the above ingredients in a blender, using minimum amount of water, till you get a smooth paste.

  • Will store frozen for up to 6 months.

  • To use, simply thaw to room temperature and add water to get the right consistency.

Sweet Date and Tamarind Chutney:

  • Cook the dates with just enough water to cover them for about 15 minutes, or till turning mushy.

  • If using Tamarind, add the tamarind to the dates and cook together.

  • If using tamarind pulp, skip this step.

  • Once the dates are cooked, cool and blend to a paste.

  • In a medium sized pot, add the dates paste, (tamarind pulp), jaggery, red chilli powder and salt as per taste.

  • Add about 1/4 cup of water, mix and cook till the consistency is thick like that of tomato ketchup.

  • This should take about 15 minutes.

  • Cool and use as needed. This chutney also freezes well and can be stored frozen for up to 6 months.

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