Surati Bhel
Surat's own bhel — puffed rice tossed with boiled potato, finely chopped onion, raw mango, cooked green gram, and a generous amount of both green chutney and sweet tamarind-date chutney, topped with sev and crushed papdi. The Surati bhel is sweeter and stickier than Mumbai bhel; the date-tamarind chutney is more dates-forward, and it is mixed more thoroughly so the chutneys coat every grain of puffed rice. Additional Surati peculiarities include murmura that is fried slightly crispier than standard, and the inclusion of pomegranate seeds and grated raw mango simultaneously. A street food that Suratis will argue is the correct version of bhel; eaten at the city's famous bhel stalls along the Tapi riverfront.
Cuisines
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Recipe
Ingredients
| 2 cups | puffed rice |
| 1 cup | sev |
| 1 cup | boiled potatoes, diced |
| 1 cup | chopped onions |
| 1 cup | chopped tomatoes |
| 1 cup | chopped cucumber |
| 1 cup | boiled chickpeas |
| 1 cup | chopped coriander leaves |
| 2 tablespoons | tamarind chutney |
| 2 tablespoons | green chutney |
| 1 teaspoon | chaat masala |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 tablespoon | lemon juice |
| — | papdi (optional) |
Instructions
- 1 In a large mixing bowl, combine the puffed rice, sev, boiled potatoes, onions, tomatoes, cucumber, and chickpeas.
- 2 Add the tamarind chutney and green chutney to the mixture.
- 3 Sprinkle chaat masala, red chili powder, and salt over the ingredients.
- 4 Mix everything well to ensure all ingredients are evenly coated with the chutneys and spices.
- 5 Add lemon juice and mix again.
- 6 Garnish with chopped coriander leaves and papdi if using.
- 7 Serve immediately to enjoy the crispiness of the bhel.
Tips
For added crunch, you can include roasted peanuts or fried gram (dalia).