November 4, 2012

Bhelpuri ReInvented

When the weather outside is cold, we crave for something spicy and crunchy. Bhelpuri (more commonly known as Bhel) is a versatile Indian street food. It is something that can be customized for any spice level and at the same time, can be made simple and wholesome. The original recipe is more of a snack, and calls for crispy rice puffs, deep fried savories, with one or more sauces/chutneys and topped with your choice of toppings and garnishes. Some versions also have mashed potatoes, making it a more of a quick meal. This version is more of an Indian-American fall version with the addition of yams, which are in plenty during this season. I am also replacing the tamarind chutney with a cranberry chutney. 

  • Organic brown rice puffs and Kamut (wheat) puffs - 2 cups each - Dry toast both puffs on medium heat till crisp, for about 5 minutes.
  • Sweet potato or yam - 1 medium - Peel, slice, cook, and mash.
  • Onion - 1 small - Chop fine, use raw or saute in little bit of coconut oil if you cannot handle raw onions. Mix with the mashed sweet potato.

Red chutney

  • Fresh cranberry - 1/2 cup
  • Medjool dates - 2
  • Red chilly - 2
  • Water - 1/2 cup
  • Sea salt as per taste
  • Bring water and cranberry to a boil to make the cranberries pop and soften.
  • Grind all the ingredients to a fine chutney.

Green chutney

  • Cilantro - 1/2 cup
  • Mint or basil - 1/4 cup
  • Green chilly- 2-3
  • Garlic- 1 clove
  • Sea salt as per taste
  • Grind all ingredients along with enough water to make a fine chutney.

Optional toppings & seasonings: 
Be creative and play around with these. There are just some ideas.
  • Sliced fresh coconut, pom seeds, chopped raw mango etc.
  • Amchur (dry mango powder), homemade chat masala etc.
  • Chopped cilantro, mint etc.
  • Each person will mix all the above according to their own spice level and level of crunchiness. Enjoy while it lasts :-)


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