Bhel Puri

🔥 Prep

• Measure out 150 g puffed rice and place in a large bowl.
• Chop the 1 pc onion into fine dice.
• Dice the 1 pc tomato into small pieces.
• Peel and cube the 1 pc boiled potato into bite-sized pieces.
• Measure out 3 tbsp roasted peanuts and roughly chop if desired.
• Measure out 5 tbsp sev.
• Measure out 6 pcs papdi crackers and break into smaller pieces if preferred.
• Measure out 2 tbsp green chutney.
• Measure out 3 tbsp sweet tamarind chutney.
• Measure out 1 tsp chaat masala.
• Measure out 0.5 tsp salt.

🔥 Cook

• 1. Add the chopped onion, diced tomato, and cubed boiled potato to the bowl with the puffed rice.
• 2. Sprinkle the measured 3 tbsp roasted peanuts, 5 tbsp sev, and broken papdi crackers over the mixture.
• 3. Drizzle the 2 tbsp green chutney and 3 tbsp sweet tamarind chutney evenly across the ingredients.
• 4. Season with the measured 1 tsp chaat masala and 0.5 tsp salt.
• 5. Gently toss everything together using two spoons or your hands for 1 minute at room temperature until evenly coated.
• 6. Taste and adjust seasoning if needed, adding a pinch more salt or chaat masala, then toss for another 30 seconds.

🔥 Serve

• Transfer the bhel puri to a serving plate or bowl immediately to maintain crunch.
• Garnish with a handful of extra sev and papdi crackers for added texture.
• Serve with lemon wedges and fresh chopped cilantro on the side, if desired.
• Enjoy immediately while the mixture is crisp and tangy.