A truly unique bhel recipe!
ICE BHEL
Ingredients
Green chutney
1 cup coriander leaves
A handful mint leaves
1 inch ginger, sliced
2 green chillies
2 tsps lemon juice
Salt to taste
½ tsp black salt
Tamarind and date chutney
100 grams Tata Sampann Tamarind And Date Chutney
Bhel mixture
4 cups puffed rice (kurmura)
1 small potato, boiled, peeled and cut into small cubes
1 small onion, finely chopped
1 small tomato, finely chopped
2 tbsps freshly chopped coriander leaves
1½ tbsps chopped raw mango
Salt to taste
Black salt to taste
½ tsp chaat masala
1½ tbsps garlic-red chilli chutney
1 tbsp peanuts, roasted and salted + for garnish
1 tbsp masala dal + for garnish
2 tbsps sev + for garnish
½ lemon
2-3 crisp papdis + to serve
Method
1. For the green chutney, add coriander leaves, mint leaves, ginger, green chillies, lemon juice, salt and black salt in a bowl. Add sufficient water and blend to a fine paste. Transfer the chutney into ice cube moulds and freeze.
2. Similarly, transfer Tata Sampann Tamarind and Date Chutney in a bowl. Add 1 cup water and mix. Transfer into ice cube moulds and freeze.
3. In a blender jar, de-mould and add the frozen green chutney cubes, blend to a fine mixture. Transfer into a bowl and set aside.
4. Similarly, de-mould and blend the frozen tamarind and date chutney. Transfer into another bowl and set aside.
5. For the assembly, add puffed rice in a large bowl. Add potato, onion, tomato, and 1 tbsp chopped coriander.
6. Add 1 tbsp chopped raw mango, salt, black salt, chaat masala, garlic-red chilli chutney.
7. Add the 3 tbsps prepared green chutney, 2-3 tbsps Tamarind and Date chutney, mix till well combined.
8. Add roasted peanuts, masala dal, sev, and squeeze lemon in it. Add remaining chopped coriander. Crush papdis into it and add remaining raw mango and mix well.
9. Transfer on a serving bowls, garnish with sev, masala dal, and roasted peanuts. Halve the papdis and add them on top. Serve immediately.
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