🌾 BHEL PURI METHOD
Ingredients Recap:
Puffed rice, boiled potato, onion, tomato, green chutney, tamarind chutney, sev, lemon juice, coriander, papdi.
Method:
In a large mixing bowl, add puffed rice, chopped onion, tomato, and boiled potato cubes.
Add green chutney, tamarind chutney, and lemon juice.
Mix everything gently so the puffed rice stays crisp.
Add salt and a pinch of chaat masala if desired.
Garnish with sev, crushed papdi, and fresh coriander.
Serve immediately to retain the crispiness.
🍘 SEV PURI METHOD
Ingredients Recap:
Crisp puris, boiled potato, onion, tomato, green chutney, tamarind chutney, lemon juice, sev, pomegranate seeds, coriander.
Method:
Arrange the crisp puris on a flat plate.
Place a small portion of mashed potato on each puri.
Add chopped onion and tomato on top.
Drizzle green chutney and tamarind chutney over each puri.
Sprinkle lemon juice and a little chaat masala.
Top with sev and pomegranate seeds.
Garnish with coriander leaves and serve immediately.
💧 PANI PURI METHOD
Ingredients Recap:
Crisp puris, boiled potato, chickpeas, onion, green chutney, tamarind chutney, spicy mint water (pani), coriander.
To Prepare the Pani:
Blend mint leaves, coriander leaves, green chilies, lemon juice, salt, roasted cumin, and cold water.
Strain and refrigerate the spicy mint water.
To Assemble:
Make a small hole in each puri.
Fill with a mix of mashed potato, chickpeas, and chopped onion.
Add a few drops of green chutney and tamarind chutney.
Dip or pour the puris into the spicy mint water.
Serve immediately for the crunchy, tangy flavor burst!
🥗 PAPDI CHAAT METHOD
Ingredients Recap:
Crisp papdis, boiled potato, onion, tomato, whisked curd (yogurt), green chutney, tamarind chutney, sev, pomegranate seeds, chaat masala, coriander.
Method:
Arrange 8–10 crisp papdis evenly on a flat serving plate.
Place small cubes of boiled potato and chopped onion on each papdi.
Add a few chopped tomato pieces over the top.
Spoon generous amounts of whisked curd (yogurt) on all papdis.
Drizzle green chutney and tamarind chutney over the yogurt.
Sprinkle chaat masala and a pinch of salt for flavor.
Top with fine sev and pomegranate seeds.
Garnish with fresh coriander leaves and a light squeeze of lemon juice.
Serve immediately to enjoy the crisp, creamy, tangy flavors together.
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