Bhelpuri is prepared across India, and may be known by different names - Churu Muri in Bangalore, Jhaal Muri in Kolkata (meaning "hot puffed rice") is different in that it does not use any tamarind-based chutney in the mix. The ingredients include diced boiled potatoes, chutney dal, coriander powder, grated coconut, and mustard oil.
Bhelpuri was originally a Gujarati fast food. It later got merged with Mumbai culture and became synonymous with Mumbai. Bhelpuri is best consumed as soon as it is made. If left for a while, the juices from the tomatoes, chutneys, etc. combine to render the sev and mamra soggy.
- 2 cups Puffed rice
- 1 Onion, peeled and finely chopped
- 1 Tomato, deseeded and finely chopped
- 4-5 fresh springs Coriander leaves, finely chopped
- 2-3 tbsp Peanuts, roasted
- 4-6 tbsp Sev
- 1/2 carrot grated (optional)
- Green coriender chutney
- Tamarind sauce
- 1/2 tsp lemon juice
- In a bowl add chopped onions, carrot,tomatoes, puffed rice, peanuts, tamarind sauce,lemon juice, spicy green chutney.
- Mix lightly and serve immediately by garnishing with chopped coriander leaves and sev.Note-1-Add little bit of salt if needed.2-You can add any differnent type of bhujia or sev whatever you have in hand.