O.K. Here goes the recipe for Bhel
Hope you enjoy it as much as we do:
Bhel Mix Pack - Available at Indian stores and I would recommend you buy this the first time you make it
I make it from scratch and if you are adventurous and want to go this route here are the things you will need to get from an Indian store:
Murmura Packet - Looks like rice puffs and are rice puffs but much lighter than the ones used in rice crispy treats
Packet of Fine Sev - Its basically made of Gram flour and is super thin and crunchy, the essence of Bhel
Packet of flat puris - Puris are like little fried crackers. They are disc shaped and extremely crunchy
To make your own Bhel mix you will use these ingredients together (4 parts rice puffs to 2 parts of sev and a cup of puris crumbled) in a saute pan and dry roast it on low until it's slightly toasted. Cool and store in an airtight container.
The Bhel mix has most of these ingredients in one pack.
Make chutneys or buy them if you so desire:
You will need a sweet tamarind chutney and a spicy green corrainder, mint and chili chutney. Most Indian stores sell bottle chutneys but here are simple recipes if you want to make them. You can make these adhead of time (weeks) and freeze or refrigerate.
Tamarind chutney: Tamarind pulp (1/2 cup), 2 cups of apple sauce, cup of water and a cup of sugar. Cook it all until it's nice and bubbly and thick. Let it cool, Refrigerate or Freeze
Green chutney: 2 large bunches of cilantro washed and roughly chopped. A cup of mint leaves, 4-5 green chilis, 2-3 cloves of garlic and juice of one lime. Put it in a food processor and grind until a thick paste. The lime juice will keep the color vibrant. You can refirgerate this as well
Let's say you have company and you want to fix Bhel, here is what you would do.
Boil a potato and finely chop it.
Use 4 - 5 cups of Bhel mix. Add a small onion finely chopped (super finely) to it along with the potato, add the chutneys (heaping tbsps about 3 - 4 of each kind both tamarind and green), squeeze lime juice and stir it together. Top with cilantro and more sev and serve immediately.
It will get really soggy if you let it sit. It has to be made fresh and consumed. Let me tell you a lot of your guest will ask for seconds and thirds so it's good to have a station going.
I normally like to keep little bowls - One just with the plain bhel mix, another with individual chutneys, one with onions, one of potatoes, one with extra sev. People can make bhel to their liking.
It's like a fun little taco party just for vegetarians.