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And, because the street vendor is not there every day, I have now befuddled the dukandar by making my very own bhel at home. This may not be particularly authentic (because I made it up!) but it's tasty.
The stuff on the street isn't much more than what it costs to make at home, all things considered, and I'd go for that first chance i get if it's available. Feel free to add your own suggestions and ideas for that loverly food, puri! BHEL PURI:
To buy:
a bag of puris from the local shop (Rs. 15)
a bag of puffed rice (Rs. 12)
bottle of red chili sauce (Rs. 30)
Other sauces to taste (green sauce, hot/sweet...)
a bag of peanuts with red coating (Rs. 25)
dried green chilies
garam masala
turmeric
1 large tomato, chopped
1 large onion, chopped
cilantro/coriander to taste
Alu Bhujia
BHEL:
Chop the tomatoes and onions into a large bowl. Add garam masala & turmeric to taste. I add way too much, and it's too hot, so don't add as much as I do. Sprinkle with dried chilies, broken into pieces.
Pour in a half bowl full of puffed rice and a handful of peanuts. Stir until tomatoes and onions stick to the rice and it's fully coated with the spice mixture.
Add sauces to taste. I prefer mine more dry, some places make it sopping wet. Experiment with what flavors you like together....
Add coriander, if you like it, chopped into small bits.
BHEL PURI:
Break the top of the puri open and put several on a plate.
Insert a spoonful of bhel into each puri. It doesn't go in well--ideally, the small plate will be full by the time you get any into the puri. That's ok.
Top liberally with Alu Bhujia.
Dig the puri out with a spoon or your fingers, retaining as much as possible,and eat whole.
YUM!
(I haven't tried pani puri at home yet... or masala puri... Maybe next week!
)
Edited by jyoti, 21 May 2008 - 04:59 PM.
