Easy Bhel Puri Recipe with Chutney In 10 Min

Bhel Puri. Today we make a great Bheel Puri. So let’s start. we have oil here in the pan and we have put it ready on low in this bowl we have a cup of flour, we will make crispy puris instantly, we will add half a teaspoon of salt, and Cotter teaspoon of cumin is gone, now we will put one tablespoon of oil in it, take any kind of oil, now we will knead it with milk. You can also knead it. I have a cup of cold milk here. Cold water will be added, but the flavor is better than milk.

For Crispy Puri:

1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon cumin seeds
1 tablespoon oil
1 cup cold milk (or water)

For Puffed Rice Mixture:

7 cups puffed rice
1 tablespoon oil
2 tablespoons curry leaves
1 tablespoon cashew nuts (optional)
2 tablespoons peanuts
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
1 teaspoon salt

For Date Chutney:

4 tablespoons dates (soaked)
4 tablespoons tamarind pulp
1 teaspoon ground chili
1 teaspoon crushed pepper
1 teaspoon roasted cumin powder
1 teaspoon cumin powder
1 teaspoon dry ginger powder
1/2 teaspoon black salt
A pinch of yellow color (or jaggery/brown sugar)
1 cup water

For Green Chutney:

1 cup fresh coriander leaves
A handful of mint leaves
4-5 green chilies (adjust to taste)
Juice of half lemon
2 tablespoons tamarind pulp
1/2 teaspoon garlic paste
1 teaspoon salt
1 teaspoon roasted cumin powder
1 boiled potato
1 cup water

For Assembling Bhel Puri:

3 cups crispy puris
2 boiled potatoes (diced)
1 cup diced onion
1/2 cup chopped green coriander
1 cup vermicelli (boiled)
1 cup diced tomatoes
Chaat masala (to taste)

For those who want to avoid milk, it will be a bit on the tough side, we will make it spicy, we will make it strong, just add a little bit of it and fry it. We don’t have to fry it too much. when the mixture is mixed, what will we do? We put it together in the form of a bowl. Now we will start rolling our puritan. cup and a teaspoon but it depends on the weather and also on the flour, I told you that the milk was cold, so let’s put it aside and we will start making our puris, so how many pieces do you want?

You can make it small, you can make it big, it can also be like a big vine and cut it round, but because it has no shape, Bhel Puri we have to break it anyway and if we want to eat it, let’s go like this. Let’s take its roughly balls. Anyway, this is the one we are making. It will be fun in Bhil Puri, but it will also be a lot in this way. Now let’s what we have made. I have made eight balls from one cup and now we roll it, just press it a little and it is such a lovely dough that you don’t need dry flower or oil in it.

Table of Contents

Bhel puri Recipe

You don’t have to make it round because the quality of these puris is that the edge of it is a little bit rough, and now we will put cuts in it. We will make it this way. There are a few cuts and this oil will heat up a little while we are keeping it here. It is a very quick and wonderful whole. Let’s look at the oil and we can feel the heat. All we have to do is to feel one and then I will put three whole ones, we have to heat it around the feeling, the heat should not be too much,

Because we want to make it crispy, or if we want to make anything crispy, then it should not be too hot and now we start adding it. And now the funny thing is that I put ten ten twelve twelve in it and make it crispy. The secret is that one So we have to keep it slow. we put the first and now the last belly. There is so much difference in the color of our puris. So we don’t care if it gets discolored. And if you don’t feel like it, you can add four, or five-five and fry it.

But for those who have a hobby like me, put it all at once, then look, my corpse is also left and you will not have room, but I will also put it so that they all fry together happily. Let’s go now. It goes and has fun in the oil, Bhel Puri, and then when it comes out, it will not be oily at all, it will be fun, it will be crispy, it will be crispy and you how quickly the dough, gooey, and everything is gone, that’s it. Now we are waiting for it to become a nice golden color, we will turn it over and what is on our side,

Bhel Puri Chaat/Bhel Puri

It has become light brown, then we turn it over and it has come to a beautiful color. We will continue to reverse pull, look at this, now look at this, we will take care of the edges that we have put all this in the beginning. We will do it in the best way and look, we have added last, now we will turn it over. Look, we will just do it like this. It has been forced, now when we do it like this, it will be completely dry one of ours is out, in the same way,

Ours will also become crispy, and the other one has also become so, in the same way, we will keep taking out the one we put last is also getting nicely browned, just turn it upside down. We will also give it a nice color, it is crispy, crispy, and interesting. Let’s keep looking at this too. Look, it is slightly white, so if we turn it, then this slightly white one will become normal. Come on, this is our dead body too. Now we will make our puffed rice,

We will go towards the rice pubs, remove it, now we will make quick puffed rice, we will put one tablespoon of oil in our pan or wok, now we will add around two tablespoons of curry leaves, and we will make big puffed rice. The puri we made is the same on the stove, ours is on medium, we did not turn it off, and saw it started crackling, now we will add one tablespoon of cashew nuts in it, it is optional, if you feel like it, then add it, if you feel like it, then don’t add it.

Recipes Step By Step

If you want something else then add that too and we have two tablespoons of peanuts, we will sort it in thirty seconds. Come on, Bhel Puri now we will put puffed rice in it, which we have taken seven cups, so here we go, we will make it crispy, now we will fry it all so that the aroma of curry leaves becomes fragrant and the puffed rice itself also becomes crispy, now let us put it in this. Add one teaspoon of Kashmiri red chili, half a teaspoon of turmeric, and one teaspoon of salt.

When puffed rice becomes crispy and then chutneys are added to it, then they will taste delicious. If they are like this, then when chutneys are added to it, they will become even more like this. It will not be fun and then what is the good thing about what we are making right now if you keep it in a jar for tea time etc., Bhel Puri will also become a good low-calorie snack and will taste great. Bhel Puri Now we will add vermicelli to it. we have more than one cup.

We will add one cup now and keep it for a little garnish. Cook it on medium heat for two to three minutes and keep stirring with a spoon, otherwise, the color changes from the bottom until you feel that it has become very crispy, Bhel Puri as long as it is okay because it also depends on the mummers. What type of rice pubs do you have? Maybe they are a little too dry. Don’t look at them. How dangerous they have become crispy. When it becomes like this then you turn off the stove and take it out.

Add Spices In Bhel Puri

Now it gets cooled in ours. Till the time we make some amazing chutneys, let’s go, first of all, we will make date chutney, these are our baking dates, so I have taken a cotter cup. If you have dates, then soak them in water and grind them a little. Take it or give it and then we will grind it in it, so this is mine, then you can take ten or twelve, if it is small, then take twelve, and if it is big, Bhel Puri then you can take ten, you can also take eight, it depends.

On the size, this is my kotar cup i.e. four tablespoons, this is now in this we are cup tamarind pulp i.e. four tablespoons, I took tamarind, two tablespoons, soaked it in two tablespoons of water, it became thick, this four tablespoons became pulp, Bhel Puri so this is it. Now we will add one teaspoon of ground chili, one teaspoon of crushed pepper, one teaspoon of roasted cumin, one teaspoon of cumin powder, one teaspoon of dry ginger, half a teaspoon of black salt, and a pinch of yolk color.

Instead of this, you can also add jaggery, you can also add brown sugar which is available with you or which is your choice, and along with it will go one cup. Water: Now we will close it and grind a wonderful chutney. Come on, this is our wonderful chutney, we take it out, let’s take two sips by adding water to it, and now we mix it, our wonderful sweet. Bhel Puri The first chutney is ready, let’s go, this is our compulsion. Let’s take the second one and make our green chutney in it.

Add All Ingredients In Bhel Puri

For that we need green things, so look, we have a lot of green coriander. Look, we have one whole green coriander. This was big, we have a handful, so it went, we will put a little mint in it, around two tablespoons, and now we will add green chilies it, it is up to you how hot you want, but mine is not very hot, so I add four to five green chilies in Bhel Puri it. I will add chilies, now we will add half a lemon in it, fresh, fresh, interesting, today my lemon is very good, juicy,

Juicy, interesting, we will also add its pulp, looks more interesting than let it go. Now we will put some tamarind in it, we have four tablespoons of tamarind, so we will put two of these, we will put half a teaspoon of garlic paste in it, a touch of garlic will taste good, one teaspoon of salt and one teaspoon of ground roasted cumin powder, let’s go. This is gone, now we will put it in it. We had boiled the potatoes, so we will put about one tablespoon in it, so we will just put a little bit of this.

Look, we have just put a tablespoon in it and now we will put water in it. This is one cup of our water. This is the one cup of water that has gone in it. And now we will grind it. how smooth the consistency has become, we want it to be exactly like this. Look, you can see the consistency, this is ours, it is because of the trick of the potato, this too is all gone and ours is green. The chutney is ready by force, now we put it aside here and collect our mess and assemble the bhel puri by force.

Bhel Puri Recipe With Easy Steps

We had made seven cups, so we gave four cups to the bird because we would keep it in a jar, and we would make it whenever we felt like it and enjoy it. This has become three, this has become our four, so four cups. We have taken it out and this is left to us, let’s go to three cups, now we will put puri in it, so this is pure, we will break it, look like this, we will add more, now we will keep the rest in a jar, whenever we feel like, we will make the puri and eat it.

You can also eat Rukhi with tea, so we cut it into pieces, so now we have put two puris in them, you can put as much as you want and you can also put it on top, so here we have cut pajamas. Out of which we had boiled potatoes, added a little bit of yolk color and a little salt cut them into pieces, and boiled them. These were two potatoes. Remember, Bhel Puri we had put one tablespoon in the chutney, so it is our choice. We put in as much as we want,

I am putting half of it in this and we will put this, look, we have omelet cut onion, we will also put this, as you can put as much as you want, but I am putting these four tablespoons of green coriander. It is chopped, we will add two tablespoons, so it is gone. Bhel Puri Now remember, we had taken out the vermicelli, we are adding half of it and we will put half of it on top. Here we have diced tomatoes and if you have pomegranate then you can also add pomegranate.

Serve Bhel Puri With Chutney

I removed the seeds from the inside so that there is not much moisture generated and cut the top into small pieces, so we will add these also with a tablespoon. Now we will add chaat masala in it, so we will add this in one teaspoon. Around this, it is as per your wish, if you want, you can add less, or you can add more. Now let us go and beat our chutneys. If we keep the puris here, then first of all we will put three spoons of both chutneys and then we will stir them with pleasure.

Now we will how much is needed but if we stir it well first then we become professional Bhelpuri people. Friend of Bhelpuri, what aromas are coming, they are coming as dangerous, mixed well, we had added a little chutney and added three spoons, now we will add a little more, two tablespoons more, and it is up to you if you feel fast. If you like less sweet, if you like more sweet then you can do less or more. First, we added half and half in equal amounts

But we always like it a little more sweet, so we will add two more tablespoons of sweet chutney and always take a big vessel because of Bhel. If you have a big vessel to make puri then it will be mixed well. Now this is our wonderful dish. Now let us dish it out. Let’s how happy the bird is that I am getting to eat Bhel Puri. I am getting to eat Bhel Puri. Now we will put some vermicelli and all these on top which we had kept for garnishing, we will add some potatoes to it,

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Some tomatoes, some onion, some green coriander, some brother and at the end we will decorate some puris. now this is the series of chutneys or if you keep it in the fridge, it will keep comfortably for six to eight days; if you cut it into small pieces, Bhel Puriyou can use it whenever you wish. You have to make Bhel Puri, take it out and eat it with pleasure, isn’t it a good idea, now I will try it, my mouth was watering a lot while making it, do you know? Bhel puri tastes good only.