Bhelpuri Chaat For SNC Challenge

Hi Friends,

I am posting this Bhelpuri chaat for SNC ( South vs North Challenge ) run by Dhivya Pramil of You too Can Cook Indian Food.Its a  monthly challenge.There are two groups South and North.A member of each group will challenge the opposite group with a recipe every month.The main aim of this is to learn authentic regional recipes.Thanks to Divya for this wonderful opportunity.

This month Dhivya Prakash from Southern team Challenged the Northern team with Mysorepak.And Shruti from Northern team Challenged Southern team with Bhelpuri Chaat.

As I am from Southern team I made this delicious chaat.Thanks to Shruti for choosing such a finger licking snack.And this is the first time I am making this and my family totally enjoyed this yummy street food at home.

 

 

 

Ingredients

 

Puffed rice / Pori – 1 cup

Sev / Omapodi – 1/4 cup

Papri – 5 – 6  crushed

Peanuts – 2 tbsp fried

Potato – 1 boiled and chopped

Onion – 2 tbsp chopped

Tomato – 2 tbsp chopped

Cucumber – 1/2 chopped

Tamarind Chutney – 2 tbsp

Green mint chutney – 2 tbsp

Lemon juice – 1 tsp

 

Preparation

 

Grab your ingredients.

 

 

Take all the above ingredients in a bowl.Mix it gently till everything is well coated with the chutneys.

 

 

Transfer to a serving plate.Garnish it with sev and serve it atonce.(Consume immediately otherwise it will become soggy).

 

How to prepare Papri

 

All purpose flour / Maida – 1 cup

Cumin seeds / Jeeragam – 1/2 tsp

Oil – 1 tbsp

Salt to taste

Water to knead

Oil to fry

 

Add flour, jeera, salt and oil in a mixing bowl.Mix well, add water little by little and knead them to form a dough.Cover and keep aside for half an hour.Then roll it using rolling pin to a thin sheet and cut into small circles Make small holes using a fork.Heat oil and fry them in batches.Drain them in kitchen tissues and keep aside.

 

For Tamarind Chutney :

 

Tamarind – 100 gms

Jaggery – 150 gms

Cumin seeds / Jeeragam – 1 tsp roasted and powdered

Chilli powder / Milagai thool – 1 tsp

Black Salt – 1/2 tsp

Dry ginger powder – 1 tsp

Salt to taste

 

Add 2 and 1/2 cups of boiled water to tamarind and keep aside for half an hour.Extract juice from it and boil in a heavy bottomed pan.Add jaggery, red chilli powder, Jeera powder, black salt, dry ginger powder and salt.Mix well and boil them until the chutney becomes semi thick.Remove it and keep aside(Chutney gets some more thick if it cools,So take care of the consistency).

 

For Mint - Coriander Chutney :

 

Coriander leaves / Kothamalli ilai – 1/2 bunch

Mint leaves / Pudina Ilai – 1 bunch

Raw mango – 1 , deseeded and chopped

Green chillies – 2

Onion – 1 chopped

1/4 Tsp Jeera

Oil- 1 tbsp

Salt to taste,

 

Clean the coriander and mint leaves .Add everything except oil to a mixie and grind to a smooth paste .Transfer to a bowl and add the oil and give it a mix.

 

Linking this to Shuriti’s Challenge Page.

Technorati Tags: Bhelpuri chaat,Snacks,Chaat