Bhel Puri Recipe | Indian Street Food with a Fine Dining Touch| Papdi Chaat Recipe
Lakshan
December 24, 2011
This bhel puri recipe transforms a classic Indian street-food snack into an elegant fine-dining presentation. A crunchy bhel mixture is combined with chopped onion, tomato, boiled potato, coriander, green chilli, chaat masala and lemon juice, then balanced with sweet and tangy tamarind chutney.
The seasoned bhel is layered between crisp puris for extra texture and finished with yogurt, pomegranate pearls and fresh dill. Mint chutney can also be added for a refreshing herbal flavour.
This modern presentation keeps the familiar sweet, spicy, tangy and crunchy flavours of traditional Indian bhel puri while giving it a more refined appearance suitable for a starter or party snack.
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Ingredients
Adjust Servings
| 20 crispy papdi/ crispy puri | |
| 100g bhel mix | |
| 30g white onion, finely chopped | |
| 30g tomato, finely chopped | |
| 70g boiled potato, diced | |
| 10g fresh coriander leaves, finely chopped | |
| ½ green chilli, very finely chopped | |
| 2 sprigs fresh dill | |
| 50g Greek yogurt or thick yogurt | |
| 30g Mint chutney | |
| 30g Tamarind chutney | |
| 20g pomegranate pearls | |
| 10g chaat masala | |
| 3g black salt |
Nutritional Information
–290 kca
Calorie
8 g
Protein
42g
Carbohydrate
11g
Fat
5g
Fiber
Directions
1.
Prepare the bhel mixture
Place the bhel mix in a large mixing bowl.
Add the finely chopped onion, tomato, boiled potato, coriander and green chilli
Sprinkle in the chaat masala and add fresh lemon juice.
Mix gently so all the ingredients are evenly combined.
Break a few pieces of crispy puri into the bhel mixture.
Fold them through gently to add extra crunch to this bhel puri recipe.
Mark as complete
2.
Add the chutneys
Add half of the mint chutney and half of the tamarind chutney to the bhel mixture.
Toss gently until lightly coated.
The combination of sweet, sour and herbal chutneys gives this Indian chaat recipe its characteristic flavour.
Add the chaat masala and black salt.
Taste and adjust the seasoning if required.
Mark as complete
3.
Prepare the puri layers
Place one whole crispy puri on the work surface and spoon some prepared bhel mixture on top.
Place another puri over it and add another small spoonful of bhel.
This creates the layered, fine-dining presentation.
Arrange two or three layered bhel puris carefully on a serving plate.
Leave enough space between each portion for a neat presentation.
Drizzle or pipe tamarind chutney around the plate.
This adds sweetness, acidity and visual contrast.
Mark as complete
4.
Finish the garnish
Scatter pomegranate pearls around the plate.
Add small drops of yogurt and finish with fresh dill leaves.
Serve immediately so the puri and bhel remain crisp.
Mark as complete
5.
Garnish and finish
Drizzle the remaining mint chutney and tamarind chutney around the plate.
Finish with pomegranate pearls and fresh dill leaves.
Serve immediately so the papdi remains crisp.
Mark as complete
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