MAKHANA BHEL AND PUFFED RICE BHEL

Saritha Sreedharan @wiseveganlife

You have never eaten Bhel as good as this, we promise! Try these two varieties and impress your guests.

There's more where this came from!

Ingredients

2 cups makhana
2 cups puffed rice
½ cup sev, for garnish
2 tbsp lemon juice

Vegetables:
1 medium-sized potato, boiled
1 onion, finely chopped
1 carrot, grated
1 beetroot, grated
1 cucumber, finely chopped
2 tomatoes, finely chopped
1 cup raw papaya, grated
½ cup fresh coriander leaves, chopped
Green Chutney:
1 cup mint
1 cup fresh coriander
2-3 green chilis
3-4 dates
½ inch ginger
Salt to taste
Tamarind Chutney:
1 cup tamarind pulp
3 dates
Salt, to taste
1 tsp ginger paste
Pinch of chili powder

You have never eaten Bhel as good as this, we promise! Try these two varieties and impress your guests.

Preparation

To make green chutney, grind all ingredients with a little water to make a fine paste.
To make tamarind chutney, add all ingredients to a pan and cook for 15-20 minutes until it becomes thick chutney.
Cool and store in a glass bottle. Stays fresh for a few days in the refrigerator.

Method

1. Take makhana in a large bowl.
2. Add half portion of all the vegetables, half of green
chutney and tamarind chutney (or vary amount according
to taste).
3. Add a tablespoon of lemon juice and mix well
with a flourish!
4. Serve in a bowl and garnish with sev.
5. Repeat the same process with puffed rice as base