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Jingle Bhel

This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. We have added pomegranate to our recipe, as the texture and sweet taste work really well and those shining, luscious seeds look like festive baubles mixed in this seasonal delight.

Jingle Bhel
Jingle Bhel – a great snack with drinks, or a starter to impress!

Ingredients

2 tsp fresh Garlic Chutney
8 tbsp Khajur Imli Ki Chutney
4 tbsp Green Chutney

340g/12oz puffed rice (kurmura)
85g/3oz crisp vermicelli (Sev)
20 Crispy small flat puris (Papadi)
45g/1.5oz chopped onions
45g/1.5oz boiled potatoes, chopped
1 tsp black salt (sanchal)
1/2 tbsp lemon juice
salt to taste
 
For the garnish
8 Papadis, crushed
Seeds of one Pomegranate
4 tbsp Sev
2 tbsp chopped coriander

Method

Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed. Divide into 4 equal portions and garnish each portion with the papadis, pomegranate, sev and coriander. Serve immediately.

These chutneys are the body of this dish and can be made in advance and stored in the refrigerator for continued use.

Garlic Chutney

85g/3oz garlic (lehsun) cloves, peeled
1 tbsp chilli powder
1/2 tbsp lemon juice
salt to taste
Combine all the ingredients in a blender with 4floz cup of water and grind to a fine paste.

Green Chutney

170g/6oz chopped mint leaves (phudina)
85g/3oz chopped coriander (dhania)
1 large onion, sliced
1 to 2 tbsp lemon juice
1 tbsp sugar
4 to 6 green chillies
salt to taste
Combine all the ingredients and grind to a smooth paste in a blender using very little water.

Khajur Imli Ki Chutney

150g/6oz dates (khajur), deseeded
30g/1oz tamarind (imli), deseeded
85g/3oz grated Unrefined sugar (jaggery)
1 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste
Wash the dates and tamarind and place them in a saucepan. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes. Cool and strain the mixture through a sieve.
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