Step 1

To a small sauce pan, add tamarind paste, jaggery, salt, red chilli powder, ginger powder, fennel powder, cumin powder and salt. Pour water and make a smooth mixture.

Step 2

Bring this to a rolling boil and reduce the heat. Let simmer until thick. (check the step by step pics for consistency)

Step 3

Cool the tamarind chutney completely.

Step 4

Add ¾ cup coriander leaves, ¼ cup mint or pudina leaves,1 to 2 green chilies , 8 to 10 less hot chilies (optional), ¼ inch ginger piece, ¼ teaspoon salt, ½ teaspoon jeera powder, 1 tablespoon fried gram, 2 teaspoons lemon juice & 2 tablespoons water to a blender jar.

Step 5

Blend everything until smooth. Scrape the sides and pour more water only as required and blend to a thick chutney.

Step 6

Taste and add more salt and chili if needed. green chutney is ready to use for bhel puri.

Step 7

To a grinder jar, add red chilli powder, garlic cloves, sugar, salt and 2 to 4 tablespoons water. If you want to use red chilies, boil half cup water and soak 10 to 15 deseeded red chilies. When they soften remove them from the water and add to a blender jar.

Step 8

Blend all the ingredients until smooth & thick, adding more water as required. Add little lemon juice.

Step 9

Taste it and add more salt or sugar if needed. Red chutney is ready for bhel puri.

Step 10

Optional - Boil potato just until done without making it mushy. I usually cube them and cook in a small pot until fork tender. Drain the potatoes. Cool them & air dry completely. You can also air fry the potatoes and use.

Step 11

If your puffed rice is not crisp then dry roast them in a pan until crisp. Cool completely.

Step 12

Add them to a mixing bowl along with boiled potatoes, onions, tomatoes, chilies & coriander leaves. Mix them up gently.

Step 13

Then add in tamarind chutney, green chutney, chaat masala & red chutney (or red chilli powder).

Step 14

Do not add a lot of chutney at one time, add only little by little as needed to prevent the bhel puri from turning mushy.

Step 15

Gently mix well to coat the puffed rice with chutney.

Step 16

Taste this and add in more chutney & salt as needed.

Step 17

Crush the papdis and add them along with peanuts and sev. Give a good stir.

Step 18

Garnish bhel puri with more sev and peanuts. Serve immediately.