Bhel puri is a common household evening snack and a street food favorite.
It's eaten at room temperature and raw vegetables like onions, cucumbers, tomatoes,sprouts are key ingredients mixed with puffed rice.
My street food cravings never end. Bhel is my dinner mostly whenever I make it and I always attempt to make it healthier than it usually is.
Ripe avocado, sprouted chickpea with onions and tomatoes made a perfect combination for today's bhel.
Chickpeas can be sprouted by soaking them in warm or hot water for 12 hours. Discard the water and resoak the chickpeas again in warm water.Repeat the process 2-3 times.
10 cups puffed rice
1 cup cooked sprouted chickpea ( sprouted mung bean will also work)
7-8 whole wheat thins broken
Sev or thin fried Ramen optional
1 small white onion minced
2 cluster tomatoes minced
1/4 cup cucumber cubes
1 avocado peeled and chopped
1/4 bunch cilantro finely chopped
4 garlic cloves pressed
1 large jalapeño
1 tsp paprika
1 tsp cumin powder
1/2 tsp asafoetida powder (optional)
1/4 tsp mace powder
1/4 tsp turmeric
Salt 1.5 tsp or as per your taste
1 tbsp coconut oil
Mint chutney and tamarind- date chutney optional
Combine the garlic and jalapeño in a blender to make a smooth sauce or chutney with little water.
In a big wok, add the oil and once it's warm, roast the powders in the oil for half a minute. Then mix in the puffed rice, wheat
thins with the spices so that the rice puffs and spices are evenly mixed.
Add salt, the garlic chutney, the minced veggies,sprouted chickpeas and mix well.
Garnish with cilantro, mint chutney, date chutney and sev.
Bhel has to served and eaten fresh. It gets soggy after an hour and loses taste.
Lentil thins/ crackers can also be a good option as an alternative to wheat thins.
Grated carrots and pomegranate can be added too.
My street food cravings never end. Bhel is my dinner mostly whenever I make it and I always attempt to make it healthier than it usually is.
Ripe avocado, sprouted chickpea with onions and tomatoes made a perfect combination for today's bhel.
Chickpeas can be sprouted by soaking them in warm or hot water for 12 hours. Discard the water and resoak the chickpeas again in warm water.Repeat the process 2-3 times.
10 cups puffed rice
1 cup cooked sprouted chickpea ( sprouted mung bean will also work)
7-8 whole wheat thins broken
Sev or thin fried Ramen optional
1 small white onion minced
2 cluster tomatoes minced
1/4 cup cucumber cubes
1 avocado peeled and chopped
1/4 bunch cilantro finely chopped
4 garlic cloves pressed
1 large jalapeño
1 tsp paprika
1 tsp cumin powder
1/2 tsp asafoetida powder (optional)
1/4 tsp mace powder
1/4 tsp turmeric
Salt 1.5 tsp or as per your taste
1 tbsp coconut oil
Mint chutney and tamarind- date chutney optional
Combine the garlic and jalapeño in a blender to make a smooth sauce or chutney with little water.
In a big wok, add the oil and once it's warm, roast the powders in the oil for half a minute. Then mix in the puffed rice, wheat
Add salt, the garlic chutney, the minced veggies,sprouted chickpeas and mix well.
Bhel has to served and eaten fresh. It gets soggy after an hour and loses taste.
Lentil thins/ crackers can also be a good option as an alternative to wheat thins.
Grated carrots and pomegranate can be added too.
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