💛 Ingredients 💛
For Dhani & Mamra:
2 cups dhani
1 cup mamra
1 urad papad, roasted
3 tablespoons oil
1 teaspoon turmeric powder
1 teaspoon chili powder
Salt to taste
Other:
2 small Potatoes, boiled, peeled, cut into small pieces
1/4 cup red chana, boiled
1/2 cup thin sev
2 tablespoons boondi (not sweet)
1/2 Tomato, chopped
1/2 Capsicum, chopped
1/4 cucumber, chopped (optional)
Few Green chillies, finely chopped
1 tablespoon kaachi keri, chopped
1/4 cup Coriander, finely chopped
Pomegranate arils for garnish
Pinch of salt, pepper & chili powder
For Coriander Chutney:
Combine the following in a blender and blend it:
2 bunches coriander, roughly chopped
1/2 green capsicum, roughly chopped
2 green chillies, roughly chopped
3 tbsp peanuts,plain unsalted & skins removed
1 tsp cumin powder
1/2 of a lime, squeezed
1/4 tsp salt (or to taste)
1/4 tsp sugar
2-3 Tbsp of water as needed for smooth consistency
For Sweet Chutney:
Combine the following in a bowl and microwave it:
1/2 cup jaggery
1 tablespoon amchur powder
1 teaspoon coriander cumin powder
1 teaspoon chili powder
Pinch of Salt
6 tbsp water
For Red Chutney:
Mix the following in a bowl and microwave it for 30 seconds: ( keep stirring every 10 seconds to avoid lumps)
1 teaspoon Red chili powder
1 teaspoon sugar
2 teaspoons corn starch
1 teaspoon white vinegar
Salt to taste
Water as required
💚 Instructions 💚
For Dhani & Mamra:
In a pan, heat oil.
Add in salt and turmeric powder and stir.
Add chili powder, Dhani and Mamra together.
Keep mixing on low heat for 5-7 minutes.
Crush papad and add to it.
Let it cool.
Making Bhel:
In a medium bowl, mix all the dey ingredients.
Add about 5 tablespoons of all the chutneys into it.
Sprinkle salt, pepper & chili powder.
Mix well.
Garnish with coriander and pomegranate arils.
Serve immediately.
Tips:
You can add more chutney if needed.
Mix dry and wet ingredients just before serving, otherwise it will get soggy.