Summer is here, and how?? Blistering heat, excessive sweating, and constant need to fan yourself even when the fan is on its fastest speed. Cooking is farthest in my mind as I wait to bid goodbye to the season. Hunger pangs must be appeased …any tricks up your sleeve??? Mine is curd rice, bhel loaded with fresh salad vegetables, cut fruits, guava with a chutney dip, Pineapple slices with a liberal sprinkle of chilly powder…… Summer foods can be interesting too.
Foodialogues brings to you a salad bhel laden with fresh vegetables and sprouts. A tongue tickler that will lighten your summer woes.
SALAD BHEL PURI
Ingredients for Salad Bhel Puri:
- CARROTS GRATED 1 C
- CUCUMBER FINELY CHOPPED 1 C
- ONIONS FINELY CHOPPED 1 C
- PUFFED RICE 2 C
- MASALA KHAKRA 2 MEDIUM
- FINE SEV ½ C
- CRUSHED PEANUTS ¼ C
- SPROUTS ¼ C
- MINT CHUTNEY 3 TBSP
- DATE-TAMARIND CHUTNEY 2 TBSP
- CHILLY POWDER 1 TSP
- OIL 1 TSP
- CHAAT MASALA 1 TSP ‘
- ROASTED CUMIN POWDER 1TSP
- AMCHUR 1 TSP
Preparation Method for Salad Bhel Puri:
- Take a large bowl. Add oil, chilly powder, and all dry spices. Add puffed rice and toss such that the masalas coat the puffed rice.
- Add peanuts, crushed khakhra, and sprouts. Mix well. Add the vegetables and the chutneys. Give a light mix. Pile up on a plate and lavishly sprinkle the sev on top. serve immediately.
Simple & tongue tickler “Salad Bhel Puri” is ready 🙂
