HOME MADE BHEL PURI | EVENING SNACK | CHAAT ITEM | STREET FOOD

Bhel puri is a typical Indian street food made using puffed rice, cooked groundnuts, channa dals, fresh veggies. We can innovate more varieties in preparing this chaat, using some sauces and masala powders as a base with puffed rice.

BHEL PURI using Veggies

INGREDIENTS:-

Puffed rice - 2 cups

Grated Carrot - 2 tbsp

Cooked and smashed Potatoes - 2 tbsp

Finely chopped Onion - 1 to 2 tbsp

Fine Chopped Tomatoes, deseeded - 1 tbsp

Chaat masala powder - 1 tsp

Red chilly powder - 1/4 tsp

Pizza sauce - 1/4 tsp (optional)

Green Sauce - 4 tsp

Sweet Sauce - 3 tsp (or as per taste)

Finely chopped coriander leaves - 1 tbsp

Lemon juice - 1/2 tsp

Rock salt - as per taste

Fine Sev - 2 tsp (optional)

   

METHOD:-

Set all the ingredients ready. Add all the ingredients mentioned above in the order.

 Finally add sev and garnish with Coirander leaves.

BHEL PURI using Pomegranate seeds, cooked groundnuts, masala powders and sauces.

HOME MADE PIZZA SAUCE | NO PRESERVATIVES | NO VINEGAR

PIZZA SAUCE

INGREDIENTS:-
Medium-sized Tomato - 4 nos
Small Onion/shallots - 4 nos
Dried Red Chilly - 6 nos
Garlic - 8
Salt - as required

METHOD:-
In a mixer jar, add Onion shallots/ small onion, red chilly, garlic and salt. Make a fine paste by adding little water. Then add roughly chopped tomato to the paste and make a fine paste.

TYPE 1:-
For tampering:-
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 leaftlet
Gingelly oil - 2 tbsp

TYPE 2:-
For tampering:-
Cooking Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Red chilly powder - 2 tsp ( or as per taste)
Dry Ginger Powder or Ginger juvenile - 1/4 tsp

We can tamper the ground mixture in any of the above types.

In the case of TYPE 1, 

First heat gingelly oil to the kadai, then add mustard seeds, allow it to splutter.; then add urad dal, fry it till it changes its colour; then add curry leaves and asafoetida. Now add the tomato-garlic paste to it. Mix well.  Cook till the oil oozes from the paste. Check for salt. 

In the case of TYPE 2,

Heat Cooking oil in a kadai, add the cumin seeds and allow it to splutter, lower the flame and add the red chilly powder and dry ginger powder. (avoid burning of the powders). Add the tomato-garlic paste to the tampering. Mix well. Cook till the oil oozes from the paste. Check for salt. 


                      Once it is done, we can restore it in airtight container and refrigerate it for  a week . We can use this sauce for Chappati Roll, Bread Sandwich, Chilly cheese toast, Pizza etc.

See also for:
Onion-Tomato Chutney
Onion-Coconut Chutney
Red Chutney