Bhel Puri with a Twist
Crumbled Broiled Paneer Makes Interesting Topping
Jul 26, 2009 Sapna Nayyar-Pellicane
"Chaat is really the Mumbai term for sweet and hot -- basically, it refers to dishes where a number of ingredients are thrown together and dressed up with sweet chutney and hot chutney," says Vidya Iyer of California, in her April 2006 blog called Menufortoday.
Chaat is popular street food in Mumbai and Delhi, and bhel puri is a Mumbai delicacy. Chaat in general is also served in various Indian restaurants, and makes a light and delicious snack or even meal. The spicy taste can be hard on unaccustomed palates, so the heat level can be customized.
Chutney is a kind of hot sauce commonly used as a topping for chaat. Chutney for bhel puri is usually tamarind, also known as "imli." The "bhel" in the bhel puri is puffed rice known as "murmura" and the "puri" is a cracker made from "ajwain" or carom seeds, known as "papri" or "papdi" (the "d" symbolizes a hard "r" sound unique to Hindi and other Indian languages). Boiled vegetables and herbed garnishes, such as cilantro, make it a guilt-free snack. "Sev" is also used -- crisp little noodles made from chickpea flour.
Ingredients & Preparation Tips
- The puffed rice or "murmura" can be obtained from an Indian grocery or even from some mainstream grocery or convenience stores. Rice Krispies can be substituted.
- "Sev" can be obtained from an Indian grocery or convenience store or even from a no-frills sweet shop that also serves savory items, such as Haldirams.
- "Papri" can also be obtained from an Indian grocery or convenience store.
- Plain yogurt balances out the tart and spicy taste of the tamarind chutney. It can be obtained from any grocery or convenience store.
- Peanuts or cashews can be used as an additional topping
- "Paneer" is easily obtained from an Indian grocery. It should be the frozen but not fried variety.
- Coriander powder can be substituted for cilantro or coriander leaves.
- Cumin powder and black pepper add more flavor to this delectable dish, and can be easily obtained from a grocery or convenience store.
- "Chaat" masala is easily available at an Indian grocery store.
- Tamarind chutney can be made at home or obtained from an Indian grocery. This recipe will focus on the store-bought variety in order to cut down on preparation time.
Bhel Puri with Paneer Crumbles
Ingredients:
- 4 cups "murmura"
- 2 cups "sev" (optional)
- 2 cups "papri", broken into smaller pieces
- 1/4 cup peanuts or cashews (optional)
- 2 potatoes, boiled, peeled, and diced
- 1 onion, chopped (optional)
- 1/3 cup plain yogurt
- 1/4 cup tamarind chutney
- 1/4 cup "paneer," broiled and crumbled
- Non-stick cooking spray (for the preparation of the "paneer")
- 1/8 teaspoon cumin powder ("jeera")
- 1/8 teaspoon black pepper
- 1/8 teaspoon "chaat" masala (optional)
- 1/8 teaspoon cilantro leaves, or coriander powder
Directions:
- Blend the "murmura", "sev", and papdi.
- Blend the yogurt and the chutney in a separate bowl. Water can be added if the mixture is too thick.
- Cool the boiled potatoes, and onion if using. Add the spices, and mix. Then add this vegetable and spice mixture to the dry and crisp mixture.
- Cool and then crumble the broiled paneer (to be broiled in a baking pan for 5-10 minutes or until a reddish-brown coating appears).
- Add the wet ingredients to the dry ingredients and mix until well blended. Top with the crumbled "paneer" and then with the peanuts or cashews if using.
- Serve cold immediately or at room temperature later on. Bhel puri goes well with a refreshing mango "lassi" (yogurt drink), glass of cold water, or fruit juice.
This refreshing crispy Indian salad serves 4.
Paneer makes a unique topping for chaat.
|
What do you think about this article?
More in Food & Drink
Latest Articles