Hi Sweetpeas!!!! Summer has set its feet strongly in NJ and we have had some very hot and rainy days. The rain is more than I can ask for at this minute, but I am a Mumbaikar @ heart so June and rain is kind of salt and pepper for people like us.
Some lazy Sundays, I am in no great mood for cooking Lunch, Snack and dinner, so for snack we kind of have such chat items. They are easy to put together if you have the basic chutneys ready.
Also to be noted is that this is my 300th published post. What better way to celebrate this milestone than by spicing up with Bhel Puri.
I have a stock of these in my fridge most times. Unexpected guests are so common when you live close to the Indian street and grocery stores. These come as life savers for people like me.
You will need;
3 cups Bhel Mix, its basically a mix of some kurmura, shev and papdi(Bhel-Puri)
2-3 tbspn Date Tamarind Chutney
2 tbspn Green Chutney
** The chutney proportion is an eye mark, depending on how sweet or spicy you want the bhel to be.
1 Medium Onion chopped fine
1 Tomato chopped fine
Cilantro to garnish
1 tbspn Raw Mango diced finely
In a big bowl, Take the bhel mix and add all the above lastly the chutneys and mix well. Serve immediately, as the wet chutneys will soak the murmura or bhel mix and it would not taste the same. Soggy bhel is not an inviting dish.
Garnish with cilantro and shev and enjoy with a glass of chilled aam punha/Raw Mango drink.