BHELPURI

This post brings back my college days. Friends, Fun, Frolic and Food..... Jhalmuri, Rolls, Bhelpuri, Idli- Vada-Dosa and Capri [the ultimate destination for Chinese food among us]. It was authentic Chinese or not  was not a concern for us, the ultimate joy of sharing a plate with the friends meant everything. Our school being in a restricted area, no vendors were allowed beyond a point neither the mother gave us any pocket money then. Things were different then.

Once in college we were like free birds. The mother started giving pocket money, I bagged few tuitions too, was rich among the friends, hahaha. The jhalmuri vendor stood outside the college gate while the Bhelpuri vendor, who sold Aloo Tikki toO stood few metres away. There was no competition between the two, we visited them in turns. Some 25 years back, competition did not rule our life, it was simple and peaceful. In my dreams, I go back there to seek simplicity.

Coming back to the present, on my visit to Kolkata, I go to Dakshinapan, the saree hub with a friend. Just outside of the gate, there is a Bhelpuri vendor who makes it awesomely. I have to have it. We manage to hold it with our left hand juggling with our saree packets until we get a cab. Time might have changed but it is much of fun having it in a different environment. Yesterday, I had a plate full of dahipuri chaat, sitting alone. That is also fun, I much love my own company. I prepared this Bhelpuri snack chaat yesterday evening and believe me, the Filipino help enjoyed it too. She is an equal partner in all my cooking ventures. My inspiration for this recipe is the Kolkata street vendors. Though I do not claim it to be a Kolkata street snack, it might be from the Mumbai region, not sure. 

INGREDIENTS :

Puffed Rice [Muri] : 200 gm
Potato [boiled and chopped] : 1
Onion [chopped] : 1 small sized
Tomato[chopped] : 1small sized
Cucumber [chopped] : 1/2 of 1 a medium sized
Green Chilli [chopped] : 1
Coriander leaves [chopped] : 2 sprigs
Dates Tamarind Chutney : 4 tbsp [I used Uncle Cook's samosa chutney]
Green Chilli-Coriander Chutney : 4 tbsp
Mumbai Sev : 1/2 small cup [fried thin gram flour noodles]
Papri : 7-8[fried gram flour discs]
Chanachur : 1/4 small cup[a mix of peanuts, cashews, gram dals, bhujiya tossed in dry spices]
Mustard Oil : 1tsp

Lemon Juice : 2 tsp
Salt : As Required

METHOD :

Take the puffed rice in a big bowl. Add the mustard oil.

Peel, wash and boil the potato and then chop. Wash rest of the chopped vegetables. Drain all the excess water. Marinate with salt and lemon juice, add to the puffed rice.

Add the Mumbai sev, papri pieces, chanachur, dates-tamarind chutney, green chutney and mix together everything nicely and fast with a spoon.

Serve immediately in a thonga [newspaper cups] to be authentic. I do not claim my version to be authentic as I did it as I have seen the Kolkata street vendors to do it. They add something else too, have to note on my next visit.