Bhel Poori

Prep Time: 25 min
Serves: 2 to 3

Ingredients

1. Puffed rice / Pori - 4 cups
2. Omapodi / Sev - 1 cup (or) as reqd
3. Pani pooris (left overs in my kitchen) - 10 to 12 no's

To saute the puffed rice

1. Vegetable oil - 1 tbsp
2. Red chilly powder - 1 tsp
3. Turmeric powder - 1/2 tsp

Vegetables

1. Onion (chopped) - 2 medium sized
2. Carrot (grated) - 2 small sized
3. Cucumber (finely chopped) - 1 medium sized
4. Raw mango (finely chopped) - 3 tbsp
5. Tomato (finely chopped) - 2 medium sized
6. Potatoes (cooked, cooled & diced) - 2 medium sized

Other ingredients

1. Raw peanuts (cooked) - 1/2 cup
2. Dates & tamarind chutney - to taste
3. Green chutney - to taste
4. Chaat masala (store bought) - to taste
5. Lemon juice (optional) - to taste
6. Cilantro (finely chopped) - 4 tbsp

Method
Step I

1. Prepare both the chutneys the previous day & store in refrigerator.
2. Heat a tablespoon of vegetable oil in a pan, add turmeric powder, red chilly powder, puffed rice; saute for 3 min on low flame; set aside.
3. Wash, chop and grate the vegetables; set aside.
4. Soak coriander leaves in water for 10 min; gather all the leaves; wash leaves for about 3 to 5 times in water; drain; chop finely & set aside.
5. Soak raw peanuts in water overnight; pressure cook for about 8 whistles along with salt, turmeric powder; allow to cool; drain water & set aside.
6. Wash, cut potatoes in to two halves; pressure cook for about 4 whistles; allow to cool; dice & set aside.

Step II

1. Add sauteed puffed rice,crushed pani pooris in a large mixing bowl.
2. Add required amount of chopped, grated and diced vegetables; mix well.
3. Add cooked peanuts, chaat masala, lemon juice and mix well.
4. Add both the chutneys; combine well.
5. Adjust ingredients according to taste.
   
6. Garnish with finely chopped cilantro & omapodi.

NOTE

• Can substitute crushed pani pooris with paapdi.
• Can add more red chilly powder to the bhel poori for extra hot taste.
• Can also add roasted peanuts instead of cooked peanuts.