Healthy and tasty snacks are something that we are looking for; one such popular options is behl prui. A popular snack that originated fro Mumbai has now become popular amongst all. However, there is also a popular belief that this dish comes from Gujarat. Irrespective of its origin, the snack is relished by everyone.
Tangy and tasty bhel puri recipe
Tangy and tasty bhel puri recipe
Bhel Puri | Image Resource : shutterstock.com
It is a light and savoury snack that is a perfect blend of sweet, sour and spicy flavours. Made with puffed rice, sev, vegetables and chutneys, it is one of the most loved street foods in different parts of India. Although it is mostly served on Indian streets on push stalls, it is also made by some high-end chaat food joints and north Indian restaurants. However, if you are concerned about the nutrient quotient, freshness of ingredients, and hygiene used while making the recipe, you can choose to make this low-calorie snack at home. This is easy to make recipe and you can find information about the same on the internet.
Ingredients used
Basic recipe of bhel puri consists of ingredients like puffed rice, sev, roasted peanuts, tomatoes, onions, chaat masala, lemon juice, coriander leaves, and salt. Some people also add pomegranate, cucumber to make it healthier. But what adds to its flavours are the three types of chutneys. They are green chutney, red chutney and tamarind chutney.
There are two types of behl puris:
1. Dry bhel
2. Wet bhel
The dry one doesn’t have any chutney and while the wet bhel has all the three chutneys. Some people skil green chutney to make it less spicier.
To make this snack ina jiffy, you can pre-prepare chutneys, fry the peanuts and mix it together at the tome of serving.
Ways to eat bhel puri?
Bhel puri is a delicious, nutritious and low-fat snack that is symbolic of western India. It is a spicy chaat that you would find on carts in almost every street of the region. You can either relish this puffed rice snack with a spoon, or scoop it onto a chip or flatbread. Sometimes it is also served in paper cones, making it easier for you to eat from there directly.
How to keep bhel puri crisp?
If you are eating sookha bhel then it will be crispier, while the wet behl tends to get soggy. To avoid this, you must prepare it at the time of serving . Some other tips that ensure crunchiness of behl:
1. Dry roast the peanuts well, add peanuts when they are completely cooled down
2. Keep the consistency of the chutney thick
3. don’t add too much chutney in one go.
4. Make sure that papdi, sev are crisp.
Following these tips will help you make crispy and crunchy bhel puri.
