Bhel Puri | Sukha Bhel | Geeli Bhel | Sev Puri | Chutneys | Chef Sanjyot Keer

Name: Bhel Puri | Sukha Bhel | Geeli Bhel | Sev Puri | Chutneys | Chef Sanjyot Keer
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: Fresh Coriander leaves a few leaves; • Fresh mint leaves a few leaves; • Green chillies 5-6 - Spicy; • Green chillies 10-12 - Less Spicy; • Ginger 1 inch; • Roasted chana 1/3rd cup; • Black salt 1 tsp; • Jeera powder 1 tsp; • Black pepper a pinch; • Salt to taste; Fresh Coriander leaves ½ cup; • Fresh mint leaves 1/4th cup; • Curry leaves 10-12 nos.; • Black salt 1 tsp; • Raw mango 1 tbsp (chopped); • Green chillies 5-6 - Spicy; •Green chillies 10-12 - Less Spicy; • Ginger 1 inch; • Roasted chana dal 1 tsp; • Salt to taste; • Ice cubes 2-3 nos.; • Water as required; Kashmiri red chillies 12-15 (soaked); • Garlic 8-9 cloves; • Jeera powder 1 tsp; • Black salt 1 tsp; • Salt to taste; • Water 50 ml; Tamarind (imli) ½ cup; • Seedless Dates (khajoor) 150 gm

15 steps

Prep:20minCook:10min

Updated at: Thu, 17 Aug 2023 03:10:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

582

High

Nutrition per serving

Calories4925.8 kcal (246%)

Total Fat77.7 g (111%)

Carbs1021.6 g (393%)

Sugars673.3 g (748%)

Protein109.4 g (219%)

Sodium11166.8 mg (558%)

Fiber85.1 g (304%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Dry spicy green chutney

Step 1

Add all the ingredients in the mixer grinder and grind into a fine powder, as this is a dry chutney make sure not to add sought of extra water.

BlenderMix

Fresh mint leaves3

Fresh Coriander leaves3 leaves

Green chillies5

Green chillies10

ginger1 inch

chana⅓ cup

Black salt1 tsp

Jeera powder1 tsp

Black pepper

salt

Step 2

You can store this sukha chutney in an airtight container and keep it refrigerated for couple of weeks.

Wet spicy green chutney

Step 3

Add all the ingredients in a mixer grinder, grind well into a fine paste, adjust the consistency by adding water, but use as less water as possible.

BlenderMix

Fresh Coriander leaves½ cup

Fresh mint leaves¼ cup

Curry leaves10

Black salt1 tsp

mango1 Tbsp

Green chillies5

Green chillies10

ginger1 inch

chana dal1 tsp

salt

Ice cubes2

Water

Step 4

Spicy green chutney is ready, you can also store it in an airtight container and refrigerate it for couple of days.

For red garlic chutney

Step 5

Add all the ingredients in a mixer grinder and water as required, grind to a fine paste. Keep aside to be used later.

BlenderMix

Kashmiri red chillies12

Garlic8 cloves

Jeera powder1 tsp

Black salt1 tsp

salt

Water50ml

For sweet tamarind chutney

Step 6

Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.

Bowl

Tamarind½ cup

Seedless Dates150 gm

Water750ml

Step 7

Now, take a wok and, strain the imli pulp through a sieve and later, strain the soaked khajoor as well, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.

Wok

Jaggery1kg

Jeera powder1 Tbsp

Kashmiri red chilli powder1 Tbsp

Dry ginger powder½ tsp

Black salt1 tsp

Black pepper

salt

Water750ml

Step 8

As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.

Step 9

Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.

Step 10

Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.

For sukha bhel

Step 11

Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well.

Wok

Bowl

puffed rice

chickpeas

chana dal

Peanuts

papdi

potatoes

Tomatoes

Onions

Chaat masala

green chutney

mango

Sev

Fresh coriander

Lemons

Step 12

Serve immediately.

For geeli bhel

Step 13

Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well. Adjust the quantity of chutney as per your taste.

Bowl

Wok

puffed rice

chickpeas

chana dal

Peanuts

papdi

potatoes

Tomatoes

mango

Onions

Chaat masala

green chutney

tamarind chutney

Lemons

Fresh coriander

Sev

Step 14

Serve immediately, along with a papdi. Garnish with some chopped raw mango, masala chana dal and some more sev.

For sev puri

Step 15

Place papdi over a plate, top with boiled potatoes, chopped tomatoes, onions, raw mango, fresh coriander, chutneys, sev, masala chana dal, peanuts, crushed papdi, finally squeeze some lemon juice, serve it immediately.