Chef's Quick Tip: Bhel Poori

This week, Chef Hemant Mathur, Owner of Hemant Mathur Catering, shows Tina Redwine how to make Bhel Poori.

News 12 Staff

Mar 18, 2021, 2:36 PM

Updated 1,161 days ago


This week, Chef Hemant Mathur, Owner of Hemant Mathur Catering, shows Tina Redwine how to make Bhel Poori. 
Bhel Poori 
3 cups puffed rice
2 medium potatoes, boiled, peeled, and chopped into tiny cubes
1 large onion, finely chopped
1 large tomato, finely chopped 1/2 bunch coriander, finely chopped
1/4 cup peanuts (roasted and salted) [OPTIONAL]
1 green chili, finely chopped (or more to taste) [OPTIONAL]
2 tablespoons tamarind chutney
2 tablespoons Mint-coriander chutney
1 tsp chaat masala
Kosher salt, to taste
Garnish: 1/3 cup sev (extra fine chickpea noodles)
1. In a large bowl, mix the puffed rice, potato, onion, tomato, coriander, peanuts, and green chilies together.
2. Add the tamarind chutney and mint-coriander chutney according to your own taste preferences.
3. Mix the contents of the bowl together. Add salt to taste and toss again.
4. Add more chutney based on preference.
5. Garnish with the sev. Serve and eat immediately.
Chef Notes:
1. Puffed rice, chaat masala and sev are readily available at Indian groceries as well as online.
2. For a healthier version, you can replace the puffed rice with overnight sprouted mung beans and make a chaat salad. Not as crunchy but just as much of an explosion of flavors and textures.
3. For homemade coriander chutney, blend together 1 bunch cilantro, 1 bunch fresh mint, 2-3 cloves garlic, 1-inch ginger, 2 green chillies, 1 tsp sugar, 2 tsp lemon juice and salt to taste. Add a little water at the start. You want the chutney to be of pesto consistency. The chutney freezes really well and can be defrosted in the refrigerator when needed.

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