Bhel

Bhel is a spicy, tangy, crunchy snack that is very popular in Maharashtra and now all over India. Today I had a sudden urge to eat bhel. I got the churmure and the sev/chivda and made it right away. Everyone in the family loves Bhel and is always ready for some.

Bhel has two types of chutneys to control the taste. One is the more sweet than sour tamarind chutney and the other is the green chili pepper chutney. In my house green chutney is always made by my husband. After all these years he is very good at it.

I used dates and jaggery in the tamarind chutney. I like the thick sweet texture and taste of the dates. You could add sugar if you did not have dates on hand.

You will need
1/2 bag churmure
1 1/2 cup sev
1 cup farsan
3 tomatoes
1 onion
a handful cilantro

Sweet tamarind date chutney
1 orange size ball tamarind
12 dates
1 tsp. paprika
1 tsp. cumin powder
salt to taste

Hot pudina (mint) chutney

1 bunch pudina (mint) leaves

1 bunch cilantro leaves

1 Serrano pepper (or more if you like it really hot)

salt to taste

In a microwavable mixing bowl bring 2 cups of water to a boil. Break up and add the tamarind to the water. Keep aside for 30 minutes. In another microwavable bowl bring a cup of water to a boil. Add the dates and let them soak for 5-10 minutes. Blend the dates to a puree in a blender. Keep aside.

After 30 minutes rub the tamarind in the water to squeeze out all the pulp. Pour the liquid through a strainer and discard the pulp. In a pan bring the tamarind juice to a boil. Add the date puree, paprika, cumin powder and salt. Add half a cup of water. Let the chutney cook until it thickens and the flavors blend together. Adjust seasoning. If the chutney is too tart you may add a little sugar. Turn off heat and cool completely.

In a blender grind the pudina, cilantro and Serrano pepper with a little water. Add salt to taste. This chutney should be a little watery so it can be mixed into the bhel.

Dice the tomato, onion and cilantro separately. Get all the ingredients together.

In a large mixing bowl add the churmure, sev and farsan. Mix together. 

Then add the tomato, onion and cilantro. Mix together.

Add the green hot chutney.

Add the sweet tamarind chutney.

Mix it all together.

Enjoy!

Note: Mix in the wet ingredients just before serving to keep the churmure from getting soggy.