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Difficulty: Medium, Cook Time: 15 Minutes, Servings: 2 Servings, Core Ingredient: Sev, Calories: 320 per plate

Description: From the streets of Mumbai to your kitchen, our traditional bhelpuri recipe made out of puffed rice and a tangy tamarind sauce will surely vow you.


Large Potatoes 2
Thinly sliced Onion 1
Thinly sliced Tomato
Thinly sliced Green Chilies 2
Tamarind Sauce to taste
Handfuls Coriander 2
Sev 1 cup
Ginger slice ½ inch
Lemon Juice 2 tbsp.
Mint Leaves 1 cup
Puffed Rice 3 cup
Handful Papri


For the sauce:
Add mint leaves, coriander leaves, green chilies, ginger slice, lemon juice 1 tbsp. and a pinch salt in a mixer blender. Blend all the ingredients until smooth and keep it aside.

For the chaat:
Boil water in a pan with a pinch of salt in it and add potatoes. Boil the potatoes until cooked. Cut them into medium sized cubes then add puffed rice, potatoes, onions, green chilies, tomatoes and coriander together in a large bowl and lightly mix.

Must Read: How to fix a dish that is too spicy 

Add dates and tamarind sauce in a pan and let them simmer. Cook until the dates get enough soft enough to be blended easily. Once the dates are soft, take them off the stove, remove seeds and blend until you have a puree. Add a few tablespoons of water if needed. Pour the tamarind-date and mint-coriander sauces in the chaat according to your own taste. Mix well.

Serve it in a dish and garnish with a lots of yogurt, sev and papri. You can even make layers of the sev and chaat.

Note: Refrigerate for a few minutes before serving.

Have anything to add to this? A secret ingredient of yours perhaps? Comment below to let us know!

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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