Bhel Puri Mumbai Style Recipe | Sukha Bhel | Geeli Bhel | Sev Puri | Chutneys | Chef Sanjyot Keer скачать в хорошем качестве

Bhel Puri Mumbai Style Recipe | Sukha Bhel | Geeli Bhel | Sev Puri | Chutneys | Chef Sanjyot Keer

What’s up guys! You know my love for street food and whenever it’s street food time on YFL, I am super excited and love to recreate these experiences for you. So here is the most awaited Mumbai style Bhel puri video first time on YFL IN 5 years. I have prepped all chutneys and everything you would want to know the perfect Mumbai style Bhel at home! Do try the recipe and let me know how did you like it. Cheers! FULL WRITTEN RECIPE OF STREET STYLE BHEL PURI Dry spicy green chutney Ingredients: • Fresh Coriander leaves a few leaves • Fresh mint leaves a few leaves • Spicy Green chillies 5-6 nos. • Less Spicy Green chillies 10-12 nos. • Ginger 1 inch • Roasted chana 1/3rd cup • Black salt 1 tsp • Jeera powder 1 tsp • Black pepper a pinch • Salt to taste Methods: • Add all the ingredients in the mixer grinder and grind into a fine powder, as this is a dry chutney make sure not to add sought of extra water. • You can store this sukha chutney in an airtight container and keep it refrigerated for couple of weeks. Wet spicy green chutney Ingredients: • Fresh Coriander leaves ½ cup • Fresh mint leaves 1/4th cup • Curry leaves 10-12 nos. • Black salt 1 tsp • Raw mango 1 tbsp (chopped) • Spicy Green chillies 5-6 nos. • Less Spicy Green chillies 10-12 nos. • Ginger 1 inch • Roasted chana dal 1 tsp • Salt to taste • Ice cubes 2-3 nos. • Water as required Methods: • Add all the ingredients in a mixer grinder, grind well into a fine paste, adjust the consistency by adding water, but use as less water as possible. • Spicy green chutney is ready, you can also store it in an airtight container and refrigerate it for couple of days. For red garlic chutney Ingredients: • Kashmiri red chillies 12-15 (soaked) • Garlic 8-9 cloves • Jeera powder 1 tsp • Black salt 1 tsp • Salt to taste • Water 50 ml Methods: • Add all the ingredients in a mixer grinder and water as required, grind to a fine paste. Keep aside to be used later. For sweet tamarind chutney Ingredients: • Tamarind (imli) ½ cup • Seedless Dates (khajoor) 150 gm • Jaggery 1 kg • Jeera powder 1 tbsp • Kashmiri red chilli powder 1 tbsp • Dry ginger powder ½ tsp • Black salt 1 tsp • Black pepper a pinch • Salt to taste • Water 750 ml Methods: • Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp. • Now, take a wok and, strain the imli pulp through a sieve and later, strain the soaked khajoor as well, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt. • As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally. • Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down. • Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly. For sukha bhel Ingredients: • Puffed rice/kurmura as required • Bhuna hua chana • Masala chana dal • Peanuts • Crushed papdi • Boiled potatoes • Tomatoes (chopped) • Onions (chopped) • Raw mango (chopped) • Dry spicy green chutney • Chaat masala • Sev • Fresh coriander • Lemons Methods: • Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well. • Serve immediately. For geeli bhel Ingredients: • Puffed rice/kurmura as required • Bhuna hua chana • Masala chana dal • Peanuts • Crushed papdi • Boiled potatoes • Tomatoes (chopped) • Raw mango (chopped) • Onions (chopped) • Chaat masala • Wet spicy green chutney • Red garlic chutney • Sweet tamarind chutney • Lemons • Fresh coriander • Sev Methods: • Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well. Adjust the quantity of chutney as per your taste. • Serve immediately, along with a papdi. Garnish with some chopped raw mango, masala chana dal and some more sev. For sev puri Ingredients: • Papdi as required • Boiled potatoes • Chaat masala • Tomatoes (chopped) • Raw mango (chopped) • Onions (chopped) • Fresh coriander • Wet spicy green chutney • Red garlic chutney • Sweet tamarind chutney • Sev • Bhuna hua chana • Masala chana dal • Peanuts • Crushed papdi • Chaat masala • Lemons Methods: • Place papdi over a plate, top with boiled potatoes, chopped tomatoes, onions, raw mango, fresh coriander, chutneys, sev, masala chana dal, peanuts, crushed papdi, finally squeeze some lemon juice, serve it immediately.