MINT BHEL

No of Servings : 4
Ingredients
Bhel
Puffed Rice : 200 gms
Sev : 30 gms
Onion : 1 Large
Tomato : 1 Large
Potato 1 Large
Mint Chutney : 1 to 2 tbsp
Tamarind Chutney : 3 to 4 tbsp
Chat Masala : 1 tsp
Salt : To taste

Green Chutney
Mint Leaves : 1/2 unch
Green Chillies : 2 to 3

Tamarind Chutney
Tamarind : 2 tbsp
Jaggery : 25 gms
Jeera Powder (Roasted) : 1 tsp
Salt / Black Salt : To taste

Method
Bhel

• Boil the potato and cut into small cubes. Chop onion and tomato fine.
• Dry roast the puffed rice (If it is not crispy) and cool it.
• Mix all the above mentioned ingredients together and make bhel.
• Serve garnished with sev.

Mint Chutney

• Clean the mint leaves and green chillies.
• Grind to a chutney by adding water only if required.
• Adjust seasoning.                  

Tamarind Chutney

• Boil Tamarind in about 200 ml water and reduce to half
• Strain the water and squeeze the tamarind till it becomes dry.
• Add other ingredients and add jaggery.
• Adjust seasoning.

Tips

• You can add peanuts and roasted Bengal gram as well
• Green chutney can be modified by adding ginger and garlic.
• Tamarind Chutney can be modified by adding Red chilly powder and dates.
• Make sure that the Tamarind Chutney is this in consistency and Green Chutney is thick.

Note : This recipe has been designed exclusively by Chef Tanay. Coriander has not been included to the recipe as it is a Mint Bhel. 




By Chef Tanay Goregaokar
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