Very popular Indian chat food. A mixture of murmura or puffed rice with wholesome combination of farsan, sev, onion, tomatoes, a kick from spicy chilli chutney and a tangy taste from super delicious tamarind sauce. Bhel, just a name is enough to make you drool :)
Preparation time : 30 mts
Cooking time : 10 mts
Serves : 4 people
-----For Tamarind Chutney-----
- 1/4 cup Tamarind
- 3 tbsp jaggery
- 1 tsp Chat masala
- 1/2 tsp Red Chilli powder
-----For Spicy Chutney------
- 5 to 6 Green Chillies
- 1/2 clove of Garlic
- small piece of Ginger
- salt to taste
- Thin Sev
- Farsan (Hot Mix)
- Tomato finely chopped
- Onion finely chopped
- finely chopped Coriander leaves
- Soak tamarind in water for 30 mts.
- Combine jaggery and soaked tamarind in sauce pan and bring it to boil over medium heat.
- Once it cools down squeeze out all pulp from tamarind and strain it out using strainer.
- Now add chat masala, red chilli powder and salt in tamrind pulp and mix well together.
- Tamarind chutney is ready.
- Mix green chillies, garlic, ginger and salt in blender and grind coarsely.
- Take murmura in a deep bowl, to that add frasan, add sev, add chopped onion, tomatoes, add spicy chutney, coriander leaves, mix everything together really well.
- Add tamarind chutney, some lemon juice, and mix well.
- Transfer this mixture in serving plate. Top it up with chopped onion, tomatoes, farsan, sev and tamarind chutney.
- Serve immediately once its ready!
- Tamarind chutney stays good in refrigerator for 3 to 4 weeks. So you can prepare this ahead of time and store it.
- Murmura has a tendency to become soggy once its ready, so make sure to serve it immediately once its ready to be served.
- Always prepare bhel in small batches.
- Make a variation by adding chopped raw mango, boiled potatoes in the above dish.