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Bhel Puri is a simple spicy snack with a light crunch! This is a popular snack with street vendors in Mumbai. Every vendor has his own twist to bhel puri but two main ingredients remain the same . . . puffed rice (murmura) and fine sev. Bhel Puri is low-fat, nutritious, delicious snack!

Serves 4 to 6

Ingredients

3 cups puffed rice (murmura, kurmura) available in Indian grocery stores.

1 cup fine sav (vermicelli-like snack made from gram flour) available in Indian grocery stores.

1 cup papdi broken in small pieces (recipe you can find on my web site) or available in Indian grocery stores.

1/2 cup of chopped boiled potatoes

1/2 cup of chopped cucumber

1/2 cup of chopped tomatoes remove the seeds

2 tablespoons chopped cilantro

1/2 teaspoon salt (adjust to taste)

4 tablespoon of hari cilantro chutney

4 tablespoon of tamarind chutney

1 tablespoon minced green pepper optional

For Garnish

1/4 cup fine sav

2 tablespoons lemon juice

Method

In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.

Combine the dry ingredients (puffed rice, sev, papdi,and salt) together and mix well. Set aside until ready to serve

Mix chopped potatoes, cucumber, tomatoes, cilantro,and minced green pepper if you like it hot, and set aside.

When ready to serve, combine the dry ingredients and potato mixture.

Add hari cilantro and tamarind chutneys to your taste, making sure the chutneys coat the bhel puri. Garnish with sev and drizzle with lemon juice to taste.

Notes: Assemble bhel puri just before serving to prevent the puffed rice and sev from getting soggy

Spinach crackers are crisp flavored with cheese and mildly spiced makes tasty snack.

Ingredients

1 cup all purpose flour (maida, plain flour)

½ cup semolina (fine sooji)

½ teaspoon salt

¼ teaspoon baking soda

3 tablespoon butter

½ teaspoon cumin seeds

½ teaspoon chili flakes

½ cup grated parmesan cheese

¾ cup spinach puree

Oil to fry

Method

Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.

Add the butter and parmesan cheese, mix well it will be consistency of bread crumb.

Add the spinach puree and make firm dough.

Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Divide the dough in 16 equal parts and make them into balls.

Roll the dough about into a 5-inch circle.

Slice the each roll dough in 4 pieces in triangle shape.

Heat the oil in a frying pan on medium heat.

The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.

Make sure to place just enough chips so you can turn them over easily when frying. Fry the chips until both sides are light golden in color.

After chips come to room temperature they should become crisp.

Tips:

Spinach chips can be stored for weeks in airtight containers.

If the chips are cooked on high heat, they will be soft.

This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.

serve 4.

Ingredients

For the Soup

1 cup split yellow Moong dal, washed (available in Indian grocery stores)

1 teaspoon salt

1/4 teaspoon turmeric (haldi)

3 cups water

Approximately 1/4 cup of Hari Cilantro Chutney

For the Seasoning

1 tablespoon oil

1/2 teaspoon cumin seeds (jeera)

Pinch of asafetida (hing)

For the Garnish (optional)

1 tablespoon ginger, finely sliced

1/8 teaspoon salt

1 teaspoon lemon juice

Method

Wash the dal several times, until the water becomes almost clear.

In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium high heat until it starts to boil. Remove the frothy

foam that accumulates on the surface as the dal cooks.

Lower the heat to medium and cook 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more

water if needed. Turn off the heat.

Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.

Add hari cilantro chutney to suit your taste. The chutney gives the soup a fresh green appearance and a tangy flavor.

Seasoning

Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.

Pour mixture over the cooked soup.

Garnish (optional)

Combine the ginger, salt and lemon juice. Marinate for at least a half hour.

Garnish with a few slices of the marinated ginger.

Marinated ginger can be refrigerated up to a week.

Time-saving Tip:

To save time you may use a pressure cooker, as follows.

In a pressure cooker add Moong dal, turmeric, salt and water. Close the cooker.

Cook over medium high heat until it starts to steam. Lower the heat to medium and cook for 5 more minutes.

Turn off the heat and let the steam escape before you open the pressure cooker.

Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water. Mix well.

Add “Hari Cilantro Chutney” according to your taste. The chutney will give a fresh green look to the soup and have a tangy flavor.