Bhelpuri is a savoury snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce. Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu. Bhelpuri is thought to have originated within the Gucafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability. It is also said to be originated from Bhadang, a spicy namkeen from Western Maharashtra. Dry Bhel is made from Bhadang, The Kolkata variant of Bhelpuri is calledJhaal Muri (meaning "spicy puffed rice"). A nativeMysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.[A dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, coriander and lemon juice. Todays Cheese Bhelpuri is a delicious version of traditional bhelpuri. I’m sure you all will love it.
Preparation time : 5 minutes Cooking time : 2 minutes Serves : 4 Ingredients : 1 big bowl of puffed rice 1 tsp sesame seed ½ tsp poppy (optional ) / can use whole cumin 1 tsp mustard oil 1 tsp pickle oil ( if available) 1 onion finely sliced 1 tbsp carrot fine julienne 1 tbsp beetroot fine julienne 2 green chilly finely chopped or to taste 1 tbsp tamarind chutney ½ tsp finely chopped coriander (optional) 4 tbsp grated regular cheese salt n pepper to tasteMethods of Cooking :
Take a pan heat mustard oil add sesame seed n poppy seed/ cumin whatever you are using. As the seed start popping add sliced onion and vegetable julienne. Give all a good toss using salt pepper n green chilly. Put off the flame then mix pickle oil to it if using. Mix well . Take puffed rice in a bowl add the cooked veggie masala to it. Sprinkle grated cheese the more the merrier. Now add tamarind chutney. To add more crunch you can top it with bhujia and sev. Add little green n freshness with finely chopped coriander. Mix n munch immediately this yummy cheese bhelpuri.