Chutney for Sukha Bhel Chutney Recipes Sanjeev Kapoor Khazana

Your Sukha Bhel also needs a dash of chutney and this is the perfect recipe for an all-time favourite popular street-side snack.

CHUTNEY FOR SOOKHI BHEL

Ingredients

cup roasted Bengal gram (daaliya)
inch ginger, roughly chopped
2-3 green chillies, stemmed and broken
15-20 curry leaves
1 tsp cumin seeds
Salt to taste
tsp asafoetida (hing)
tsp chaat masala
cup roughly chopped fresh coriander leaves
2 cups puffed rice (kurmura/murmura)
2-3 tbsps roasted peanuts
2-3 tbsps fried spicy chana dal
1 small potato, boiled, peeled and cut into small pieces
2-3 tbsps chopped tomatoes
1 tbsp chopped raw mangoes
2-3 tbsps chopped fresh coriander leaves + to sprinkle
2-3 tbsps chopped onions
2-3 tbsps nylon sev + to sprinkle
lemon
3-4 crisp papdis + for garnish

Method

1. Transfer roasted Bengal gram in a grinder jar. Add ginger, green chillies, curry leaves, cumin seeds, salt, asafoetida, chaat masala, coriander and grind to a coarse powder.
2. Take puffed rice in a bowl. Add roasted peanuts, chana dal, potato, tomatoes, raw mango, 2-3 tbsps prepared chutney, coriander, onion and sev.
3. Squeeze lemon juice and mix well.
4. Crush papdis and add to the bowl and mix well.
5. Transfer in serving plates, sprinkle sev and coriander on top.
6. Garnish with papdi and serve.

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