Saturday, October 23, 2010
Sukha Bhel and Sukha Bhel Chutney
Sukha (dry) bhel, as the name suggests, is the bhel served without (wet) chutneys. The main ingredient which gives this bhel a unique taste is a special dry chtuney used to make this bhel, and my building's bhelwala baiya used to make it the best:). I still miss the sukhabhel I used to get when I was in India. I had been looking for the dry chtuney recipe for such a long time, and atlast I found it on Tarla Dalal's website.
As soon as I saw the recipe, I HAD to try it:). It turned out pretty close to the dry chutney I am used to eating in sukha bhel. Here I am giving you the recipe for making sukha bhel, including the recipe for the sukha chutney.
Sukha Bhel Ingredients:
1 Cup Puffed Rice,
1/4 Cup Fine Sev,
1/4 Teaspoon Black Salt (Sanchal),
1/4 Teaspoon Chaat Masala
2 Tablespoon Roasted and Salted Chana Dal, (I used masala chana dal)
1 Teaspoon Roasted and Salted Peanuts,
1 Tablespoon Chopped Onion,
1 Green Chili, Finley Chopped (Optional)
1/2 Teaspoon Lemon Juice,
1 Teaspoon Sukha Chutney, (Recipe Follows), or to Taste
3 Puris (Used For Sev Puri), Broken into Small Pieces
1 Puri (For Serving/Decoration)
Method for Sukha Bhel:
Combine all of the above ingredients together. Mix well and serve.
Ingredients for Sukha Tikha Chutney (from Tarla Dalal's Website)
1 Cup Mint Leaves, Washed and Patted Dry
1/4 Cup Coriander Leaves, Washed and Patted Dry
1.5 Tablespoon Roasted Chana Daal or Daria, (I used about 2.5 Teaspoon)
2-3 Green Chilies, Chopped, or to Taste ( I used 5)
2 Tablespoon Puffed Rice (Kurmura or Mamra),
Salt to Taste,
A Pinch Turmeric Powder
A Pinch Asafoetida,
Method for Sukha Tikha Chutney
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