Bombay Bhel

Made with a base of puffed rice and potato, this dish is all about preparation and mixing everything to the proportions and spice levels you like. I was in a debate over how bhel is eaten across India and Bombay turns out to be different. This street side favourite uses plain roasted white mamra and not yellow mamra. I prefer this as all the added spices and chutney’s have so much flavour and the plain mamra compliments and highlights the flavours of everything added. So this is my recipe for my favourite Bombay street side food.

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Total cook time: 1 hour

Servings: 2

Ingredients

  • 2 cups roasted mamra (puffed rice)
  • 5-6 tpso nylon sev + more for garnish
  • 1 tbsp chaat masala
  • 1 tbsp red chilli powder
  • Salt to taste (make sure to check the salt as the chutney’s would have salt)
  • 2 tbsp fresh lemon juice
  • 1 large boiled potato (or 2 medium potatoes)
  • 1 medium onion (chopped)
  • 1 medium tomato (chopped)
  • 2 tbsp fresh coriander leaves (chopped)
  • 2-3 tbsp coriander chutney (as per your taste – Click here to see our coriander chutney recipe)
  • 2-3 tbsp tamarind chutney (as per your taste)
  • 2-3 tsp garlic chutney (I made this by blending 8-9 garlic cloves, salt, 2 tsp mild chilli powder, 1 tbsp lemon juice and 1-2 tbsp water to form a thick chutney like consistency)
  • 3-4 crushed puri’s of choice (This adds a bit of crunch – I baked some ragi puri’s but you can use the store bought puri’s used to make sev puri or pani puri)

Method

  1. In a big bowl, add the mamra.
  2. Mash the potatoes with your hands or a masher and add it to the mamra..
  3. Add the nylon sev, onion, tomato, coriander leaves, lemon juice, red chilli powder, chaat masala, salt, lemon juice and mix.
  4. Add the coriander chutney, tamarind chutney and garlic chutney and mix.
  5. Add the crushed puri’s and mix.
  6. Adjust the spices as per your taste.
  7. Garnish with sev and enjoy.

Hope you enjoy this!

Payal

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