Sukha Bhel Recipe | Dry Bhel Puri Recipe

Sukha Bhel Recipe | Dry Bhel Puri Recipe 

     An easy and simple extended or dry version of the popular mumbai street food bhel recipe. bhel is a common street food snack which is typically served as an evening snack or appetiser with a cup of tea or coffee. it is generally made with toppings of wet ingredients or chaat chutney sauces, but this is a dry version of the same recipe.

     Bhel or puffed rice is a common source of many indian street food recipes. across india it is made as different types of snacks with a subtle difference in its ingredients and the way it is made and served. one such variation to the popular bhel puri is the sukka bhel or dry bhel puri recipe known for its flavour and taste.

     As i mentioned this is an extended version of the popular bhel puri recipe which is typically topped with wet chutney sauces. well, many prefer that way, but many would not prefer to have it. i personally like to have my bhel without much-wet ingredients and i feel it makes the bhel soggy and looses its crispy. well many would like the combination of soggy and dry variation, but i like it just the dry way. as a matter of fact, you can control the wet ingredients to control its crispiness. yet i have not added any wet ingredients for this recipe as it meant to be a dry one.

TIPS,SUGGESTION AND VARIATION:

   Firstly, i would heavily recommend to use a fresh and crispy bhel or puffed rice for this recipe. if you have some old ones, you can turn into a crispy by dry roasting it. 

   Secondly, even though it does not have any wet ingredients, yet it does contain moist vegetables which can turn the snack soggy if not served immediately. hence serve it once it is prepared. lastly, you can experiment the recipe by adding coconut oil inspired by the south indian churumuri recipe.

INGREDIENTS:

FOR BHEL:

• 2 tsp oil
• 2 tbsp peanuts
• 2 tbsp roasted chana dal / putani
• few curry leaves
• ¼ tsp turmeric
• ¼ tsp kashmiri red chilli powder
• ¼ tsp salt
• 2 cup puffed rice / murmura / churmuri

FOR SUKHA CHUTNEY:

• handful coriander leaves
• 1 chilli
• 2 tbsp roasted chana dal / putani

FOR CHAAT:

• 4 papdi
• 2 tbsp onions, finely chopped
• 2 tbsp tomato, finely chopped
• ½ potato / aloo, boiled & cubed
• ½ tsp chaat masala
• 2 tbsp sev

INSTRUCTIONS:

1.Firstly, in a large kadai heat 2 tsp oil and roast 2 tbsp peanuts until it turns crunchy.

2.Now roast 2 tbsp putani until it turns crunchy.

3.Keeping the flame on low, add few curry leaves¼ tsp 4.Turmeric, ¼ tsp chilli powder and ¼ tsp salt.

5.Saute until curry leaves turn crisp.

6.Further, add 2 cup puffed rice and mix well.

7.Mix until the spices are well combined.

8.Transfer masala murmura to a large bowl.

9.Break in 4 papdi into small pieces.

10.To prepare sukha chutney, in a dry blender take handful coriander leaves, 1 chilli and 2 tbsp putani.

11.Blend to a coarse paste without adding water.

12.Transfer the sukha chutney over masala murmura and mix well.

13.Also, add 2 tbsp onions, 2 tbsp tomato, ½ potato, ½ tsp chaat masala and 2 tbsp sev.

14.Give a quick mix without breaking anything.

15.Finally, enjoy sukha bhel garnished with onion, sev and coriander.

NOTES:

• Firstly, preparing masala murmura is optional, it can also be done with plain bhel.
• Also, add mint leaves for sukha chutney for street style.
• Additionally, adding putani to shukha chutney helps to absorb moisture.
• Finally, sukha bhel tastes great when topped with a generous amount of sev.

EnjoyFood!