Chatpati Bhel Puri

Bhel puri/Chur Muri/ Jhal Muri is my all time favourite chaat. Bhel puri is a perfect blend of color and flavour. Mainly bhel puri is prepared by using Puffed rice. Puffed rice is usually made by heating rice kernels under high pressure in the presence of steam. During my school days, there used to be a masalawala (the man who makes chaats) right infront of my school gate. At the intreval time he use to move near to the fence and children use to rush and buy this chaat, which is popularly called as 'maramarala masala' in telugu.I never dared to tried this as I was strictly warned at home on taking outside stuff, but I always enjoyed the way he use to make that masala. He use to mix masala in dried coconut shell with a wooden spoon in jiffy and transfer the contents on to a new paper and give to small, cute waiting customers. I really liked that way of mixing masala in coconut shell. After marriage when I came to Bangalore, I found a total new recipe of maramarala masala (puffed rice masala)which is popularly called as chur muri in Bangalore.

Chur muri/bhel puri is a perfect blend of puffed rice with three flavourful and colorful chutney's, namely red, green and brown.The fiery red chillies coming from red chutney, the aromatic coriander and mint leaves from green chutney and dates and tamarind coming from brown chuntey not only enhaces the flavour of the chaat but also tickles your taste buds.Welcome to indulge!

INGREDIENTS:

• 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

FOR FIERY RED CHUTNEY:

• 6 dry Red chillies
• 1/2 tbsp Tamarind paste
• 2 cloves Garlic
• 1/2 tbsp Jeera/cumin, slightly roasted
• Salt

FOR SPICY GREEN CHUTNEY:

• 1 cup Mint leaves1/2 cup Coriander leaves
• 3-6 Green chillies, deseeded and chopped
• 1/2 tbsp Tamarind paste
• 1 tbsp Jeera/cumin, slightly roasted
• Salt

FOR SWEET BROWN CHUTENY:

• 1 cup pitted Dates, chopped
• 1 tbsp Tamarind paste
• 1/2 tbsp Red chilli powder
• 1 tbsp Sugar (optional)
• Salt

PREPERATION:

• Make a thick and smooth paste by grinding the ingredients listed under "Fiery Red Chutney" and set aside.
• Now grind the ingredients mentioned under "Spicy Green Chutney" to thick and smooth paste and set aside.
• Finally make a thick and smooth paste of ingredients mentioned under "Sweet Brown Chutney" and set aside.
• Now in a bowl add chopped onions, tomatoes, puffed rice, peanuts, fiery red chutney, spicy green chutney and sweet brown chutney. *
• Mix lightly and serve immediately by garnishing with chopped coriander leaves and sev.
• Last but not least add your 'love' to make the dish 'YUMMY'.
  
  

This Chatpati Bhel Puri is going to participate in Monthly Mingle 33 - Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta by What's For Lunch Honey?.

UPDATED: The above photograph is going to participate in Click:Allium, event by Jai and Bee of Jugalbandi.

* NOTE: I used 2 tbsp of each above grinded pastes. Adjust according to your taste. Leftover chuntney's can be refrigerated in air-tight containers. 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 puffed rice soggy.