Prep time: 20 minutes
For how many people: 2
material:
8 Papadi 2 cup roasted or plain Murmuraitalic 1/2 cup finely cooked 1/3 cups boiled and chopped potatoes 3 tablespoons finely chopped onion 1/3 cup finely chopped tomatoes 1 green chilli, seeds extracted and finely chopped, optional 1½ tablespoon date tamarind sauce 1 Tbsps green chutney 1 tsp garlic sauce, optional 2 tbspn chopped coriander leaves 1/2 tsp chaat masala powder
Method for frying Murmur:
Heat 2 tsp oil in a heavy frying pan with medium flame. Murmura, a pinch of turmeric powder and salt. Running continuously with a spoon, roast till it is done, it will take about 3-4 minutes. When the pimples are cracked, take them out in a large bowl to prevent them from burning.
Method:
Follow all the recipe recipes and make all the chutneys. Mix 1-tsp garlic sauce with 1-tsp of water and mix it with 1-tsp water. Prepare all the necessary ingredients to make Bhel Puri. Take Murmurah in a large bowl. Put the chopped potatoes, chopped tomatoes, chopped onions and finely chopped green chilies. Mix the tamarind sauce, green chutney and garlic sauce. Add nylon sauce and licking masala powder. Mix well with a large spoon or spoon. Taste BHEL and if needed, add sweet coriander chutney to the sauce, tamarind chutney, sour taste for sour taste and sour taste for sour taste. Decorate with the coriander. You can put pieces of Papadi and put it in Bhel or you can serve it with whole papadhi as per your choice. Bhel is all set. Extract it in 2 plates and serve it immediately, due to wet clutches, after few minutes BHEL will absorb moisture and will not enjoy
eating.