Bhel Puri

Ingredients

• 1 cup Crushed pani puris
• 1/2 cup Potato chips
• 2 cup Puffed rice
• 2 Tablespoons Grated carrot
• 1 1/2 Tablespoons Finely chopped onion
• 1 1/2 Tablespoons Grated raw mango, young cucumber
• 1 Tablespoon Finely chopped coriander leaves
• 1 Tablespoon Chopped tomato
• 1/2 cup Fine sev (omapodi)
• 1/2 Teaspoon Fine salt
• 1 Teaspoon Chili powder
• 1 1/2 cup Boiled green peas, boiled and diced potato
• 3 Teaspoons Sweet chutney
• 3 Teaspoons Mint chutney
• 3 Teaspoons Garlic chutney
• 1/4 Teaspoon Dried mango powder
• 15 cloves Garlic (for the garlic chutney)
• a small amount Tamarind (soaked, for the garlic chutney)
• 1/2 Teaspoon Cumin (for the garlic chutney)
• 1 Teaspoon Chili powder (for the garlic chutney)
• 1 Teaspoon Salt (for the garlic chutney)

Instructions

1. Garlic chutney: Grind the garlic, soaked tamarind, cumin, chili powder, and salt together into a smooth chutney.
2. In a wide basin, mix the crushed puris, potato chips, puffed rice, and half of the sev.
3. Add the chopped vegetables listed above and dust in the powdered spices.
4. Finally, add the chutneys to taste, toss quickly, and serve immediately. When serving, sprinkle finely chopped onion, coriander leaves, and sev on top. (Note: it tastes best made with fine Bombay-style sev.)