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Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat 3 cups of puffed rice in a pan without oil for about 2 minutes, stirring continuously until the puffed rice changes color slightly and becomes nice and crunchy, then remove from the hot pan.
local_fire_departmentmediumWatch out
Keep stirring continuously on the dry pan, otherwise the puffed rice will burn and turn black.
In a large glass bowl, add 3 cups of roasted puffed rice, 0.5 cup of sev, 6 crushed puris, 1 finely chopped onion, 2 chopped boiled potatoes, 0.5 cup of coriander leaves, 1 tsp of red chilli powder, 0.5 tsp of salt, and 2 tbsp of lime juice, then mix everything.
Watch out
Add salt carefully because chutneys also contain salt
otherwise, the bhel will become too salty
Dilute 0.5 cup of coriander mint chutney and 0.5 cup of date and tamarind chutney with 2 tbsp of water and add 0.25 tsp of salt, then mix well until achieving the correct consistency to properly coat the puffed rice.
Watch out
Do not add too much water at once, otherwise the chutneys will become too runny to coat the puffed rice.
Add the date and tamarind chutney and coriander mint chutney into the bowl with the puffed rice mixture, and mix everything well until all the puffed rice is properly coated.
Watch out
Do not add too much chutney at once
add just enough to coat the puffed rice, otherwise it will become soggy quickly
Transfer the mixed bhel into a serving dish immediately, then garnish with 0.25 cup of sev, 2 crushed puris, chopped tomatoes, 2 tbsp of coriander leaves, 0.25 cup of raw mango, and a squeeze of fresh lemon juice.
Watch out
Serve this immediately after plating, otherwise it's going to go soggy very quickly.
