Bhel puri
Ingredients
1 packet of flat crispy puris (available in Indian groceries) 500 gms puffed rice (kurmura/murmura - available in Indian groceries), 125-250 gms plain sev (Indian fried snack, resemblesnoodles), 2 teaspoon chat masala, 1 teaspoon chili powder, 2 potatoes (boiled), 1 big red onion, 1/2 bunch coriander leaves, Lemon juice or raw mango (chopped), salt to taste Spicy chutney 1/2 bunch coriander leaves, 1/2 bunch mint leaves, 2 big garlic cloves, 10-12 green chilies, salt Grind all the above items to make a fine paste. Add some water for pourable consistency. Sweet chutney 1/2 cup pulp of dates (soak dates in hot water for 1/2 an hour , grind them in a mixer and strain), 1/4 cup tamarind pulp, 1 tbsp jaggery or sugar, 2 tsp chili powder, 2 tsp cumin seeds. Grind together all the above items with desired amount of water. For spicy red chutney 10 red chilies - boil them in water. Remove when soft and seed 4-5 garlic cloves, water. salt. Grind together all the items to a fine paste.
Method 1. Prepare the spicy and sweet chutneys. 2. Mix together puffed rice and sev. Add chat masala, salt and chili powder. 3. Chop onion and raw mango finely. Dice potatoes. Chop coriander leaves. 4. Add onions, raw mango pieces (or lemon juice), potatoes and coriander leaves to the puffed rice and sev mixture and mix gently with hands. 5. While serving, add spicy chutneys and sweet chutney into the above mixture. Put some mixture in individual plates, top with some more sev and chutneys (if desired). Garnish with coriander leaves. Serve with crunchy puris.