Bhel Puri

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Bhel Puri

This is a miniature version, rolled very thinly and cut into small (5
cm, 2 in) rounds. Deep fry until puffed, golden and crisp. They are
combined with spicy sev, chopped onions, coriander, fresh chillies and
tamarind sauce just before serving.

Ingredients

half portion of chapati dough
oil for deep frying
2 cups fine sev
2 cups puffed unsweetened rice (phoa)
1 teaspoon garam masala
1/2 teaspoon chilli powder
1/2 teaspoon salt
1 medium onion, finely chopped
2 or 3 fresh green chillies, chopped
1 cup coarsely chopped fresh coriander
1 cup tamarind chatni

Directions

On a lightly floured surface roll dough very thinly and cut into 5
cm (2 in) rounds. Put on a tray, cover with a slightly damp tea towel
to prevent drying out and let the pastry rest for 10-15 minutes. Heat
oil and test by frying one of the rounds. It should puff and swell. If
it doesn't, the oil needs to be hotter. Splash oil over the top with a
frying spoon, and fry a few at a time. As they turn golden, lift out
with a slotted spoon and drain on paper towels laid over a cake cooler.
Allow to cool completely.

ombine puris and sev in a bowl. Heat 3 tablespoons oil in a wok and
toss the puffed rice in it very quickly. Lift out on slotted spoon and
drain on paper towels. When cool add to bowl, sprinkle with garam
masala, chilli powder and salt and toss to distribute.

Just before serving, combine chopped onion, chillies and coriander in a
small bowl. For each serving put a large spoonful of the crisp nibbles
into a bowl, sprinkle with chopped mixture and a spoonful of tamarind
chatni. Mix quickly and eat at once so none of the delightful
crunchiness is lost.

Note: Sev is deep-fried vermicelli made from chick pea flour, sold in packets marked to indicate whether the spicing is hot.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)