Bhelpuri is a savoury snack originally from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture.
Bhel is often identified as a 'beach snack', strongly associated with the beaches of Mumbai, such as Chowpatty or Juhu. One theory for its origin is that it was invented at a restaurant called Vithal near Victoria Terminus.
According to another theory, bhelpuri was conceived by the city's Gujarati community, who made it by adding complex flavours to the simple North Indian chaat. Gujarati housewives began making it and invented several varieties like the pakodi puri, and as it grew in popularity, many communities made their own regional variations.
The Mumbai recipe has spread to most parts of India, where it has been modified to suit local food availability. Dry bhel is made from bhadang, a spicy namkeen from Western Maharashtra, and is consumed after garnishing with onions, coriander and lemon juice. The Bengali variant of bhelpuri is called jhalmuri (meaning "spicy puffed rice") A local Karnataka variant of bhelpuri is known as churumuri or churmuri. The recipe exists in many parts of India. No one can claim that is the original. For instance, in Andhra Pradesh, it is known as Pidatha Kindha Pappu.
LETS GET COOKING:
Bhel Puri
Course : Snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Ingredients:
Puff ed Rice - 1 cup
Onion - 1
Tomato - 1
Carrot - 1
Cucumber - 1
Raw Mango - 1
Mango Powder - 1 tsp
Black salt - 1 tsp
Lemon juice - 1 tsp
Green chutney - 1 tsp
Sweet chutney - 1 tsp
Mixture - 1/4 cup
Instructions:
In a bow, add carrot, onion, tomato, cucumber, raw mango
mango powder, black salt, lemon juice, green chutney, sweet chutney and mix
Then add puffed rice to it and mix well
Finally add mixture to it and serve faster
Pictorial:
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