BHEL PURI

Puffed rice –- 2 cups

Carrot -– 1
Potato -- 1 (boiled )
Cucumber -- 1
Raw mango -– 1/2
Tomato -– 1
Onion -– 1

Chat masala – 2 teaspoons
Black salt/salt – to taste
Green chutney -- 2 tablespoons |Recipe is given below|
Sweet chutney -- 2-3 tablespoons |Recipe is given below|

Coriander leaves -– a small bowl for garnish
Sev –- 1/2 cup


| For green chutney |

Coriander leaves -- 1 bunch (medium)
Mint leaves -- 1 bunch (small)
Ginger -- 1" piece
Green chillies -- 4-5
Lemon juice -- 2 tablespoons
Black salt -- 1/8 teaspoon

Grind all the ingredients to a fine paste. Add minimum water. It can be diluted while using. Store the chutney in freezer.

| For Sweet chutney |

Dates -- 10 (seedless)
Tamarind -- 1 lemon size
Jaggery -- 4 tablespoons
Chilli powder -- 1/2 teaspoon
Black salt -- 1/8 teaspoon

Soak tamarind and jaggery in warm water for 15 minutes and extract the juices of tamarind. It should make a thick paste. Blend it with dates , strain and add salt and chilli powder. Use as required. Store it in the freezer.




Finely chop tomato, onion, mango and cucumber. Roughly mash the potatoes. Grate carrot.

Just before serving add the vegetables, chutneys , salt, chat masala and puffed rice in big bowl. Mix all the ingreadients nicely with a spoon. (The puffed rice will turn soggy if u mix it in advance)
Serve it immediately topped with sev and coriander leaves.