Chatkharay Bhel Puri



Potatoes 250 gms.
Tomato ½ cup diced
Onions sliced 2-3
Boondi or besan pakoray 1 cup
Chick peas 1 cup pre-boiled
Green chilies 1-2 chopped
Fresh coriander leaves 1/2 cup chopped
Papri (chips made of dough)
Salt to taste
Plain rice pops crispy (murmuray) 2 cup
Imli chutney 1-2 cup
Yogurt beaten 1 kg.
Chaat masala 1 tsp.


Boil potatoes untill soft, peel them & cut them into cubes.
In a bowl mix potatoes, tomatoes, sliced onion, fresh dhaniya leaves, green chilies, and boondi and chick peas.

To make the boondi mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a pinch of baking soda and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water (mixed with 1/2 tsp. of salt & 1/2 tsp. of sugar). When they become soft, remove from the water and squeeze out the excess water with your hand.

Keep the chutney and yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. You can also add a handful of plain corn flakes to make it crunchier.

Put some vegetable mixture in a plate to serve. Sprinkle the dry ingredients mixture. Put yogurt, chutney, salt and chat masala according to taste.

Serving: 6 to 8 persons

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