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bhel-puri recipe

Date: Tue, 14 Oct 1997 09:36:12 -0700
From: bala@jupiter.legato.com (Bala Subramanian)

Here's a recipe for snacky stuff I put together this weekend. This
tries to emulate the 'Bhel Puri' you may have seen in Indian
restraunts. The authentic stuff does have some ingredients in it I
have no idea how to reproduce, but this came close enough.

Bhel Puri

1 small onion   - chopped - about 1/2 a cup - omit if you don't like raw onions
                  but this really is the best with the onions in. They add
                  crunch, and major flavour. Reduce the quantity if you like.
1 med tomato	- chopped - about 3/4 of a cup
1 jalapeno 	- chopped fine - about 1 tbsp, more if you like heat
3 tbsp Cilantro Chutney (recipe below)
2 tbsp Tomato Ketchup
1 tsp hot sauce - optional
2 cups puffed rice

Toss all of the above in a bowl, check for taste, add lemon juice, salt, 
more chutney, more ketchup, whatever (:-)), to taste. Serve immediately.
The puffed rice will become soggy on keeping.


You can add a cubed baked potato to the mixture.  yummy!
Crumble up your favourite tortilla chips/baked wonton skins/any crispy stuff
and add with the puffed rice.
Add a chpped cucumber.

I've been having this for dinner the last couple of nights, and have gone to 
bed very satisfied, no cravings whatsoever! :-)

Cilantro Chutney:

1 bunch Cilantro            (leaf corriander, cannot substitue parsley)
1 small onion               (about 1 inch diameter)
1 tomato                    (same size as onion)
1 jalapeno pepper           (more if you like heat)

1 tbsp lemon juice           (more to taste)
1/4 tsp salt 
1/4 tsp ground cumin        (available in Indian grocery stores)

Blend the first four ingredients in a blender in this order: start with the 
tomato, then add the onion and pepper, and lastly the cilantro, this way you 
will not have to add any water to blend, the whole mixture will be watery 
enough once you are done. If you do have to add water, add the minimum amt

Add lemon juice,salt, and ground cumin. You can adjust these to taste. The 
result should be slightly tart. 

This will keep indefinitely in the fridge in a sealed jar.
I usually double all the ingredients, and it's all gone within a week. I eat
this with everyting.

kwvegan vegan