Bhel Recipe
Cold and crunchy, light and lovely, tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint.
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Ingredients
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Base Ingredients
Vegetables and Fruits
Seasoning
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Finely chop the tomato, onion, and cucumber. Set aside in a large mixing bowl.
- 2
Boil and Dice the Potato
Boil the potato until cooked, peel, and dice it into small cubes. Add to the mixing bowl.
- 3
Chop Mint Leaves
Wash the mint leaves thoroughly and chop them finely. Add to the bowl with other vegetables.
Mixing the Bhel
- 4
Combine Base Ingredients
Add the puffed rice and chickpea flour sev to the mixing bowl with the vegetables.
- 5
Add Pomegranate and Seasonings
Add the fresh pomegranate seeds, tamarind chutney, lime juice, chaat masala, and salt to taste. Mix everything gently to avoid crushing the puffed rice.
Serving
- 6
Plate the Bhel
Serve the bhel immediately in individual bowls, garnished with extra mint leaves if desired.
