What I used
2 cups of bhel (pori)
1/2 cup grated carrot
1/2 chopped cucumber
1 tomato finely chopped
1/2 onion finely chopped
a handfull of roasted peanuts
2 tbsp of sev (oma podi)
corriander leaves for garnish
1tbsp of mint chutney
1 tbst of sweet n sour chutney
A pinch of salt
A pinch of chilli powder
A pinch of chaat masaala.
For the Mint Chutney
1/2 a cup of mint leaves
1/2 cup of corriander leaves
1 green chilli
Juice of a lemon
A pinch of salt
A pinch of chaat masala
For Sweet n Sour chutney
Tamarind ( size of one lime)
2 tbsp of jaggery
2 dried dates
A pinch of salt
A pinch of chilli powder
A pinch of chaat masala
How I made it
Mint Chutney : Wash and chop the mint and corriander leaves. In a blender add all the ingredients specified above, sprinkle a little bit of water and grind it into a chutney. Keep this aside in a small bowl.2 cups of bhel (pori)
1/2 cup grated carrot
1/2 chopped cucumber
1 tomato finely chopped
1/2 onion finely chopped
a handfull of roasted peanuts
2 tbsp of sev (oma podi)
corriander leaves for garnish
1tbsp of mint chutney
1 tbst of sweet n sour chutney
A pinch of salt
A pinch of chilli powder
A pinch of chaat masaala.
For the Mint Chutney
1/2 a cup of mint leaves
1/2 cup of corriander leaves
1 green chilli
Juice of a lemon
A pinch of salt
A pinch of chaat masala
For Sweet n Sour chutney
Tamarind ( size of one lime)
2 tbsp of jaggery
2 dried dates
A pinch of salt
A pinch of chilli powder
A pinch of chaat masala
How I made it
Imli Chutney: Soak the tamarind in 1/4 cup of boiling hot water. After 15 minutes, extract the puree. Add the other ingredients and grind in a blender. Remove this and heat this mixture until it comes to a boil. Cool this chutney and strain it.
For the Bhel:
Add all the veges, peanuts & bhel and the chutneys, and mix well. Check for taste and add the chaat masala, chilli powder and salt. Garnish with Sev and corriander leaves.
You can also add some crushed puris or mathis.
This recipe is simple, healthy and very tasty... Try it ... :)
Cool! I save myself the hassle and buy the chutneys, lol. But I like the home made green chutney better. I use a little bit of garlic and a pinch of sugar too, this way it becomes multi-purpose. I freeze it and then use it for pani-poories as well. For the mint chutney, you could try it with the tamarind paste available, it's much easier with that, because of the consistency :)Yummy this looks. I recently realised the campari tomatoes taste so well, better than Roma!
ReplyDeletehey sangamma kalakare po:). Seriously, its so nice to see you girls having so much enthu for cooking esp some healthy cooking too.Keep it up and hey i do see your blog regularly
ReplyDeleteHello maami, thank u thank u thank u :)... it means a lot when it comes from you veterans ;)
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