Bhel Puri

A crunchy Mumbai chaat of puffed rice, sev, onion, tomato, and chutneys tossed together moments before serving.

Ingredients

• 1 kg basmati rice
• 400g flattened rice (poha)
• 2 tsp minced garlic
• 2 tsp dried fenugreek leaves
• 1/4 cup ghee
• 1 cup yellow onions, sliced
• a handful of fresh mint, chopped
• a drizzle of heavy cream
• 1 cup water
• 1 1/2 tsp garam masala

Instructions

1. 1

   Prepare the roti base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the large prawns, green chilies, curry leaves, and dried fenugreek leaves, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the roti until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the large prawns mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the roti with the filling, a spoonful of ghee, and a scattering of cilantro.

7. 7

   Add a final touch of plain yogurt for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra ghee on the side for dipping or drizzling.

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