Bhelpuri for SNC challenge | Spicy and tangy healthy and balanced Indian salad | Kukskitchen

Guess our dinner today! Bhelpuri - And God was it yummy.

How did it taste?

It was so scrumptous and filling, I wasn't expecting that. The tamarind chutney was the star. The crunchy vegetables soaked in spicy green chutney give u a hit. But the tamarind chutney doesn't wait any longer than u need to cool ur palate down with its tangy yet sweet taste. The papri and sev adds to ur pleasure. We had two empty plates and two full tumms. :)

If u haven't had bhelpuri yet, this is the time to try.

Why bhelpuri?

There are very rare moments, when I wish I was born in North India. One such moment is their street food - bhelpuri, pani puri, golgappa, dhokla.... God there are so many and I'm drooling already. When I heard this month's SNC challenge is bhelpuri, I was more than happy to try it.

SNC- South vs North Challenge. This is a superb initiative run by Divya of 'You too can cook'. This month Divya Prakash from the Southern team and Shruti from the Northern team have posed the challenges. Divya has posed Mysore pak and Shruti has posed Bhelpuri Chaat.


Being member of the south team, I had to try Bhelpuri.

Elements of this wonder mix

Puffed Rice - 1 cup
Sev - 1/4 cup
Papri ( Fried ) - 4-5
Peanuts, fried - 2 tbsp

Potatoes, boiled and chopped- 2
Chopped Veggies ( Onion, Tomato and Cucumber ) - 1 cup
Tamarind chutney - 2 tbsp
Mint - Coriander chutney - 2 tbsp
Lemon Juice to taste
Salt to taste


Fresh coriander leaves
Raw mango , chopped
Sev to taste

Ingredients for papri, tamarind chutney and green chutney:

1 - Plain flour - 1 cup
Cumin - 1/2 tsp

Oil - 1 tbsp
Salt to taste
Water to knead
Oil to fry

2 - Tamarind paste - 200 g
Jaggery - 300g
Cumin, Roasted and Powdered - 2 tsp
Red chilli powder - 2 tsp
Black Salt - 1 tsp I used regular salt instead
Dry ginger powder - 1 tsp
Salt to taste

3 - Coriander leaves - 1/2 cup
Mint leaves - 1 cup
Raw Mango, chopped - 1
Green chillies - 2
Cumin - 1/4 tsp
Salt to taste

Method :

Papri

- Knead (1) to form a firm dough adding water spoon by spoon.

- Cover and keep aside for half an hour.

- Roll in to a thin sheet and cut small circles out of it.

- Using a fork make tiny holes to prevent papris from puffing

- Heat oil and fry them in batches.

- Drain them in kitchen tissue and keep aside.

Tamarind chutney

- Boil (2) with a cup of water and simmer till it thickens

Mint - Coriander chutney

Grind (3) to a smooth paste by adding water.

The final mix

Add papri in a bowl followed by puffed rice and boiled potatoes. Add in the chutneys ( tamarind and mint - coriander chutney ). Mix in veggies ( tomato, onion and cucumber ), peanuts, lemon juice and salt. Mix with gentle swirls till the mixture gets coated well with the chutneys. Garnish with chopped raw mango, sev and coriander leaves.

Serve straight away to avoid a soggy mix.


Enjoy.

Sherin Deepu