Bhel!

This dish doesn't need an introduction. One of the oldest street foods around, bhel started many a street food lari (thela). And most of them, whether they are from Kashmir or Tamil Nadu, say Bombay bhel. As much as I love the street version my home made one is a favorite too. And its really quick and easy to make. Most of the items in the dish have a reasonable shelf life. And chutneys, tomatoes and onions are usually a staple in the pantry and fridge. We usually make it on Sundays when a leisurely lunch takes long to digest. 

Kurmura, in the street version are in the raw form. I season them for extra flavor. The sev I use is also of the thicker variety, not the typical nylon sev available outside. Peanuts and anardana add a crunch and sweet, juicy bite to the dish. 

Ingredients:

A big bowl (6 cups) of kurmura, (puffed rice), about 3 cups per person

1 teaspoon oil

1/2 teaspoon jeera (cumin seeds)

1/8 teaspoon turmeric

1/2 teaspoon chili powder

3/4 cup thick sev

1 large tomato, diced fine

1 large onion, diced fine

1 medium potato, boiled, peeled and roughly mashed

Green coriander chutney

Tamarind chutney

Coriander, chopped fine (optional)

1/3 cup pomegranate seeds, anardana (optional)

1/3 cup fried peanuts (optional)

Salt

Heat oil in a large wok. Add jeera and when it starts to crackle, add turmeric, chili powder and salt. Then add the kurmura and mix well. The entire batch should be evenly golden in color. 

In a large mixing bowl, put the kurmura, tamarind chutney, coriander chutney, potato, onions, tomato, peanuts, anardana, coriander and sev. Save some anardana, sev, onions and tomato for garnish. Mix evenly but with a light hand. You can use a spoon or mix by hand. Taste and adjust for taste. Serve in a bowl and garnish with sev, anardana, tomatoes and onions. Eat immediately else it will get soggy. Enjoy!