The real charm of eating such food, of course, lies in eating it on the streets, from leaf-moulded cups, with woefully inadequate, wooden ice-cream spoons, testing the borders of tolerance in terms of spice.
But a dish as wonderful as this needs to be made at home much more often than it is, given that it is actually quite healthy if you get right down to it!
This is the way we’ve always had bhel-puri at home, over the years, tweaking here and there to make even a meal of it at times, the ingredients have become simplified to just these bare basic ones which still deliver quite a tasty punch.
Feel free to add whatever you think will fit into the general scheme of things.
Like grated carrots, or sprouts for example.
Or the important exclusions like papdi (see here in my post of Chaat Tarts for the healthy, baked version) or sev, or even potato crisps, roasted peanuts, or any of your favorite crunchies.
Even test the boundaries with your favorite sauce (I’ve had people add tomato ketchup!) or even some yoghurt (if not vegan, and if willing it to get soggy even faster than it otherwise will.)
Though this is a light dish, the central ingredient is actually rice, which is a staple cereal. All it takes is a large drink (like water for example) afterwards to leave one feeling much fuller as the grains absorb the liquid! 😉
Puffed Rice (Murmura) – 2 cups
Baked Crips (like these) – a handful (optional, not pictured; avoid for gluten-free)
Potatoes – 2, medium. (Boiled, peeled and cubed)
Tomatoes – 2, medium. (chopped)
Onion – 1, preferable red variety (finely chopped)
Mix everything together and serve immediately.