Bhel Puri Recipe (Mumbai Street Style)

For cooking potato

• 1 potato - large or 2 medium-sized potatoes
• ¼ teaspoon salt
• water - as required

For sweet tangy chutney

• 3 tablespoons jaggery
• 3 teaspoons dry mango powder (amchur powder)
• ¼ teaspoon Kashmiri red chili powder or sweet paprika
• ¼ teaspoon cumin powder roasted
• 1 to 2 pinches ground ginger optional, dry powder
• 1 to 2 pinches black salt or regular salt
• 3 tablespoons water

For spicy red chutney

• 16 to 18 garlic medium to large-sized, cloves
• 2 teaspoons Kashmiri red chili powder
• ¼ teaspoon salt
• 2 to 3 tablespoons water or add as required for grinding

For green chutney

• ½ cup Coriander leaves or ¼ cup mint leaves + ¼ cup coriander leaves
• ½ inch ginger - roughly chopped
• ½ teaspoon green chilies or 1 to 2 green chillies, chopped
• ½ teaspoon chaat masala
• ¼ teaspoon salt
• ½ teaspoon lemon juice
• 2 to 3 tablespoons water or add as required

Other ingredients

• 2 cups puffed rice (murmura, mandakki, pori)
• 1 onion - finely chopped, small or medium-sized
• 1 tomato - finely chopped, medium-sized
• 1 tablespoon masala chana - optional
• 2 tablespoons peanuts optional, roasted
• ½ cup moong beans or boiled moong bean sprouts - optional, boiled
• ½ to 1 teaspoon lemon juice or add as required
• ¼ cup sev
• ½ to 1 teaspoon chaat masala
• ½ teaspoon cumin powder roasted
• 5 to 6 papdi or puri broken in pieces – optional
• black salt as required

For garnish

• 2 to 3 tablespoons sev
• 1 to 2 tablespoons Coriander leaves - chopped, (cilantro)
• 2 to 3 papdi or puri