Bhel Puri

Puffed Rice - 3 cups, dry roast until crispy

Fine Sev - 1 cup

Papdi - 1 cup

Peanuts - 1/4 cup

Potatoes - 1/2 cup, boiled, peeled and mashed

Cucumber - 1/2 cup, chopped

Tomato - 1/2 cup, diced

Green Chilli - 2, minced

Cilantro

Cumin powder - 1 tsp

Salt

Black Salt - 1 tsp

Amchur powder - 1 tsp

Chili powder - 1 tsp

Garam masala - 1/2 tsp

Cilantro Chutney

Tamarind Chutney

Lemon juice

In a bowl combine the dry ingredients Puffed rice, Sev, Papdi, Peanuts and required salt; mix well and set aside.

In another bowl add the Potatoes along with Cucumber, Tomatoes, Cilantro and Green Chilli.

When ready to serve, combine the dry ingredients with the Potato mixture along with Cumin powder, Salt, Black salt, Amchur, Chilli, Garam masala, Cilantro chutney, Tamarind chutney and Lemon juice.

Garnish with more Sev and Lemon wedges.

Bhendi Fry

Aval Vadai

Peanut – 1 cup, roasted

Aval – 1 cup, thick variety, soaked in Water for 15 mins and drained

Corn Flour – 2 tbsp

Onion – 1, diced

Green Chilli - 2, chopped

Ginger – a small piece, grated

Curry Leaves

Chilli Powder – 1 tsp

Salt

Oil

In a blender add the Peanuts and grind to a coarse powder. Now add the Aval and pulse for 3 times until the mixture blends well. Transfer the mixture to a large bowl. Add Corn Flour, Onion, Green Chilli, Ginger, Curry Leaves, Chilli Powder and required Salt to the above mixture. Wet your hands with Water and blend to a smooth dough. Make small patties with the above mixture and deep fry in Oil until golden brown.