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Wednesday, December 12, 2012,10:32 PM by
J.Sujatha

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BHEL POORI

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To make the pooris, sieve together the wheat flour, semolina, plain flour and salt.
  • Pour in the water and form into a dough, Knead for 3 minutes. Cover and leave to stand for about 10 - 12 minutes.
  • Break off pieces of the dough about the size of golf balls and roll them out very thinly.
  • Heat the oil and deep fry, turn once, until golden and crisp. Drain on kitchen paper and set aside.
  • In a small bowl, mix together the tamarind chutney ingredients. Set aside.
  • Peel and dice the potatoes into small cubes, and simmer until just soft. Drain.
  • To assemble the bhel poori, place the pooris on four small plates, about three or four on each plate. Sprinkle half the sev and puffed rice over the pooris.
  • Top with potatoes and chick peas, distribute them equally on each plate.
  • Pour about 1 tablespoon of the tamarind chutney over each plate.
  • Garnish with the fresh coriander and green chillies, and finish with about 1 teaspoon of the natural yogurt and a pinch of paprika over the top of each serving.

INGREDIENTS

Pooris

  • 100 grams wheat flour 
  • 50 grams semolina
  • 50 grams plain flour
  • ½ teaspoon salt
  • 150 ml water
  • IDHAYAM MANTRA Peanut Oil for deep frying

Tamarind Chutney

  • 2 tablespoons tamarind paste
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon chilli powder
  • 170 ml water
  • 4 medium potatoes
  • 150 grams sev
  • 150 grams  puffed rice
  • 450 grams cooked chick peas
  • 2 tablespoons chopped fresh coriander
  • 2 green chillies, deseeded and chopped
  • 4 tablespoons natural yogurt
  • 1 teaspoon sugar
  • 1 teaspoon paprika

1138 comments for “Bhel Poori”

  • Posted Saturday, February 11, 2023 at 4:35:14 PM

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