[Suvir Saran]

Or is it better eating it at a restaurant?

I make it at home very often.  Friends seem to have Bhel cravings at odd hours of the day.  Since restaurants are closed at those hours, my kitchen is called upon and it obliges.

Do others make it at home?

What recipe do you use?  

What packaged Bhel Mix do you use?  

Or, do you mix your own Bhel?

[anil]

IMHO, Bhel-puri represented crossing the alleyway and walking to the beach and hailing a bhelpuriwala and eating it by the beach.

Having Bhelpuri in stainless-steel containers (a.k.a Dimple) is not the same as having one in a disposable cotainer and using a papri as the initial spoon :)

[Nockerl]

I love this dish and was wondering what restaurant(s) have the best example of it in NYC.

[Suvir Saran]

Nockerl, on Aug 6 2002, 09:55 PM, said:

I love this dish and was wondering what restaurant(s) have the best example of it in NYC.

I find the Bhel at Indian Oven on the Upper West Side the tastiest, then I like the one at Mirchi and the next favorite is Dimple.

[Suvir Saran]

It is very easy to make at home. And actually, even with store bought Mint and Cilantro Chutneys, Tamarind Date Chutney, chopped onions, chopped boiled red potatoes, chopped tomatoes and some fresh cilantro and chopped green chilies is actually the best you can eat in NYC.

Most Indian grocery stores sell "Bhel Mix". And you simply have to add the above to the packaged mix. Add enough chutney to make the Bhel wet. Use the proportions of the spicy mint and cilantro with the sweet of the tamarind in any ratio as you like. The fresh cilantro leaves and green chile add a nice flavor.

If you do not have boiled potatoes, you can also simply add chopped tomatoes. But that is not the traditional Bombay recipe.

[Suvir Saran]

BHEL POORI
Crunchy Indian Snack with Fresh Tomato, Onion and Potato
Serves 3 to 4

This is a snack eaten by Indian kids and adults that completely astonished my American palate the first time I ate it. It’s based on a packaged snack food called bhel mix (a combination of puffed rice and chick pea noodles) that is stirred with chopped fresh tomato, onion and boiled potato, if you have it on hand, and then flavored with coriander and tamarind chutneys. The closest western association I have is a sort of crispy, spicy Indian bread salad, but that certainly doesn’t do it justice. It’s very quick to put together which is fortunate because Suvir has friends calling him from the street asking if he’ll make it for them on the spot. Homemade chutneys make this taste really spectacular but jarred chutneys are absolutely fine, too; both are available in Indian supermarkets and some specialty food stores, as is the packaged bhel mix itself.

1/2 package (400 grams) bhel stix
1/2 medium red onion, chopped
1 medium tomato, cored and chopped
1 medium boiled red potato, peeled and chopped (optional)
1 1/2 tablespoons Spicy Green Chutney
2 tablespoons Sweet and Sour Tamarind Chutney

Fold everything together in a large bowl and serve immediately (the bhel mix will get soggy if you wait).
Add more chutneys to taste.


Recipe from me and note by Stephanie Lyness

[Suvir Saran]

Note: Add a 1/2 cup of loosely packed chopped cilantro, 1 finely diced jalapeno and when in season flesh of half a green mango. These ingredients will infuse a very fresh life into an already very perky dish.

[Nockerl]

Thank you very much. I can't wait to try the recipe and the restaurants!

[vivin]

I am late to the party as usual.

Nockerl, there are a variety of bhel mixes available (Haldiram being one brand). Some of them have packets of spices that come in the package (not unlike Ramen noodle packets). In a majority of the cases (all?) these packets of bhel spices should be discarded before they make their way into your bhel.

The tamarind chutneys sold in bottles are decent enough (tamarind date is even better imo). We dilute them a little with water so it coats the bhel mix better. But I have never met a cilantro chutney in a bottle that I liked (addition of vinegar as preservative being the culprit). So we make our own (or forgo it altogether).

Lightly browning the potato pieces before adding it gives it the extra crunch (but can make it heavier). Too much onion spoils the party. Fresh cilantro and green chilies are a must.

I will find out the brand of bhel mix that includes papri to eat it with.

[Nockerl]

vivin, on Aug 7 2002, 11:43 AM, said:

I am late to the party as usual.

Nockerl, there are a variety of bhel mixes available (Haldiram being one brand). Some of them have packets of spices that come in the package (not unlike Ramen noodle packets). In a majority of the cases (all?) these packets of bhel spices should be discarded before they make their way into your bhel.

The tamarind chutneys sold in bottles are decent enough (tamarind date is even better imo). We dilute them a little with water so it coats the bhel mix better. But I have never met a cilantro chutney in a bottle that I liked (addition of vinegar as preservative being the culprit). So we make our own (or forgo it altogether).

Lightly browning the potato pieces before adding it gives it the extra crunch (but can make it heavier). Too much onion spoils the party. Fresh cilantro and green chilies are a must.

I will find out the brand of bhel mix that includes papri to eat it with.

Thank you and one is never too late. (unless all the appetizers are gone, the wine all drunk and the fat lady has sang.......)

[Suvir Saran]

vivin, on Aug 7 2002, 02:43 PM, said:

I will find out the brand of bhel mix that includes papri to eat it with.

I swear by Bhel Mix by Deep. It comes in a 14oz.red plastic bag with yellow and blue stripes and Bhel Mix written in Blue.

You can find this is most Indian stores.

Or order from some of the online Indian grocers.

If you want you can check out the website listed on the back of the package. It is as follows:

www.deepfoods.com

[Suvir Saran]

vivin, on Aug 7 2002, 02:43 PM, said:

The tamarind chutneys sold in bottles are decent enough (tamarind date is even better imo). We dilute them a little with water so it coats the bhel mix better. But I have never met a cilantro chutney in a bottle that I liked (addition of vinegar as preservative being the culprit). So we make our own (or forgo it altogether).

Tamarind Date Chutney sold at the Indian stores is Superb!
In fact it reminds me of the best Bhel Puri I have ever eaten in India. It used to be from a street side vendor in South Extension (Part I) market. The vendor would always make the chutney with dates. And his Tamarind chutney was very sweet.

He would add Tamarind Date chutney, cilantro and mint chutney, a garlic chutney, a green chili water (basically a very runny chutney) and fresh chopped green mangoes when in season to the addition of onions and boiled potatoes and fresh chopped cilantro.

The Deep "Bhel Mix" comes with Papri (wheat crisps) in it. It is excellent. And if you make Bhel using this mix with the Tamarind Date Chutney and Cilantro chutney, you do not need to even add any more salt.

[Suvir Saran]

I just checked my store bought Tamarind Date Chutney bottle and it too is from Deep.

[Suvir Saran]

Nockerl, on Aug 7 2002, 02:22 PM, said:

Thank you very much. I can't wait to try the recipe and the restaurants!

If you want to make your own chutneys, you can find recipes on the link below.

Chutney Thread

[Nockerl]

Suvir Saran, on Aug 7 2002, 09:59 PM, said:

vivin, on Aug 7 2002, 02:43 PM, said:

The tamarind chutneys sold in bottles are decent enough (tamarind date is even better imo). We dilute them a little with water so it coats the bhel mix better. But I have never met a cilantro chutney in a bottle that I liked (addition of vinegar as preservative being the culprit). So we make our own (or forgo it altogether).

Tamarind Date Chutney sold at the Indian stores is Superb!
In fact it reminds me of the best Bhel Puri I have ever eaten in India. It used to be from a street side vendor in South Extension (Part I) market. The vendor would always make the chutney with dates. And his Tamarind chutney was very sweet.

He would add Tamarind Date chutney, cilantro and mint chutney, a garlic chutney, a green chili water (basically a very runny chutney) and fresh chopped green mangoes when in season to the addition of onions and boiled potatoes and fresh chopped cilantro.

The Deep "Bhel Mix" comes with Papri (wheat crisps) in it. It is excellent. And if you make Bhel using this mix with the Tamarind Date Chutney and Cilantro chutney, you do not need to even add any more salt.

Thank you. I'll look for them at Kalustyan's or in Jackson Heights the next time I am out that way.

[Suvir Saran]

Nockerl, on Aug 9 2002, 12:53 AM, said:

Thank you. I'll look for them at Kalustyan's or in Jackson Heights the next time I am out that way.

Foods of India is a store just next door to Kalustyan's. They are the store just south of it, I know for sure that they carry these items.