Make 3 Types of Delicious and Spicy BHEL Puri at Home

If you are looking for some good recipes to make Bhelpuri at home, then we tell you 3 different recipes that you may like.

Many people get water in the mouth after taking the name of Bhelpuri. Bhelpuri is excellent even after all and the taste of spicy, pungent bhel is always appealing. This bhel is made differently in different parts of India. Bhel of Kolkata is very different from Bhel of Mumbai and its taste also varies. Nowadays Chinese BHEL has also become very famous and this type of fusion BHEL is liked by many people.

So why don’t we try three different recipes and make Bhelpuri. Today we are going to tell you three recipes like Mumbai Bhelpuri, Chinese Bhelpuri and Kolkata Bhelpuri which can prove to be very good for you. You can customize these three recipes according to yourself and you can also like your recipe very much.

1. Mumbai Style Wet BHEL Puri

There is a lot of chutney in Mumbai street style bhel and you can feel the tart, peppery, sweet and salty taste together when you eat it.

Content-

    Brought 4 cups

    1/2 cup chopped onions

    1/2 cup boiled and chopped potatoes

    3/4 cup dates tamarind chutney

    1/2 cup green chutney

    2 tablespoons coriander chutney

    1/4 cup chopped coriander

    1.5 tsp chaat masala

    Salt to taste

    1/2 tbsp lemon juice

    1 cup save

    1/2 cup crushed papdi

To garnish

– Fry Masala Chana Dal

– sliced ​​raw mango

– Chopped Coriander

– 4 papdis

Method-

    To make Bhelpuri, you have to mix all ingredients well and mix them in such a way that they are eaten immediately.

    To garnish, you can divide it into four equal parts and garnish in 4 different ways.

    Keep in mind that if there is too much sauce in it like chutney, lemon juice, etc., then it becomes soggy quickly. So you have to eat it immediately.

2. Chinese BHEL Puri

Chinese bhel fusion is bhel in which noodles are also used. You can add ingredients of your choice to it.

Content-

To fry noodles-

    75 gram noodles (haka, instant, holwheat can take any noodles) You can also take fry noodles

    1/3 teaspoon Naqam

    3 cups of water

    1.5 teaspoon corn starch

To stir-fry the vegetables-

    2 tablespoons oil

    1/2 cup grated cabbage

    1/3 cup great carrots

    1/4 cup chopped green onion

    1 teaspoon red chili or green chili sauce

    2 tablespoons sweet tamarind sauce or tomato sauce

    1/2 teaspoon soy sauce

    Salt to taste

    1/4 teaspoon pepper powder

Other Ingredients for Chinese BHEL Puri

    1/4 cup finely chopped tomatoes

    2 tablespoons roasted peanuts

    1/4 teaspoon Chaat Masala

    2-3 pinch black salt

    1 teaspoon coriander leaves

    1 teaspoon chopped green onions

    A little lemon juice

Method-

    First of all we have to prepare noodles. For this, heat the water in a saucepan and add 1/3 teaspoon salt to it. You should also add 2-3 drops of oil to it.

    With this, as soon as the water is hot, add 75 grams of noodles and cook them.

    Keep in mind that it does not have to be cooked completely, so that it does not become hard to eat.

    Now take them out and keep them in a big plate for 2 hours in a fan so that you can deep fry them.

    Now coat the noodles with 1.5 tablespoons of corn starch before frying them.

    Now heat oil in a pan and add noodles to it. Fry them till they become light golden and crispy.

    After frying, place it in the kitchen paper towel so that it absorbs the oil properly.

    Now we have to fry the vegetables. In a small pan, heat 2 teaspoons of oil and cook it for a while by adding 1/4 cup of green onions on medium flame, then add other grated vegetables.

    Cook it for 4-5 minutes.

    Now reduce the heat of the pan and add 1 teaspoon sauce, 2 teaspoons tamarind chutney and 1/2 teaspoon soy sauce. Mix it well.

    Add black pepper powder and salt as per taste.

    Now you have to mix everything with fried noodles, vegetables. Keep in mind that first cool the vegetables properly so that they are not soggy.

    Now add 1/4 cup chopped tomatoes, 2 teaspoons roasted peanuts etc.

    Add a little chaat masala and black salt.

    Now garnish it with coriander leaves, chopped green onions and serve it like that.

3. Kolkata’s Wet Murry BHEL Puri

Kolkata’s Jhal Muri recipe is also very good and is eaten in Bengal and Orissa as well as in Bangladesh. It is slightly dry and is also called churmuri.

Content-

    Brought 2.5 cups

    1 large boiled potato (chopped)

    1 small onion (1/3 cup chopped)

    1 medium tomato (1/3 chopped)

    1/3 cup cucumber (chopped well)

    2 Green Chillies (Chopped)

    3 tablespoons coriander leaves

    1/4 teaspoon salt

    1/2 teaspoon red chili powder

    1 teaspoon roasted coriander powder

    3/4 teaspoon chaat masala

    1/4 cup Roasted Peanuts

    1/4 cup Chanachoor (Sev or Farsan)

    Lemon juice (as per need)

    1 teaspoon mustard oil

Method-

     If your lye is not crispy, you can dry roast it.

     Add salt, lala chilli powder, coriander powder, chaat masala etc.

     Now add other vegetables and lemon juice to it.

     Mix peanuts etc. on top. Lastly, add mustard oil so that there is not too much trouble.

     Serve immediately after mixing it well.