Geeli Bhel puri - better than you’ve had before! It’s brimming with a perfect combination of flavors (salty, spicy, sour, tangy and slightly sweet) and textures (crispy, crunchy, soft) all together.
Break papdi into tiny bite-sized pieces using your fingers and thumb. Add that to a bowl and mix everything together.
Add onion, tomato, boiled potato, raw mango, pomegranate, peanuts, moong sprouts and cilantro.
Sprinkle little salt, chaat masala and roasted cumin powder.
Drizzle green chutney, tamarind date chutney and red garlic chutney.
Toss everything together until mixed. Serve bhel puri right away before it gets soft and soggy.
Notes
Make sure puffed rice, sev and papdi are fresh-tasting (and not stale). If puffed rice are not crispy then dry roast until crisp on medium-low heat. Alternately, you can use the oven to roast.
The ready bhel mix (without chutney) is available in Indian grocery stores. You can use that in place of murmura, sev and papdi mixture. I prefer suruchi bhel mix. If the ready bhel mix is already spiced then skip the spice powders here.
It is hard to make the chutneys in smaller portions (like 2 servings only). So you can store the leftover chutney in the fridge for a few days or in the freezer for a few months.