Bombay Bhel Puri!

To make Bhel Puri, start by mixing puffed rice, chopped onions, boiled and diced potatoes, deseeded and diced tomatoes, and finely chopped green chillies in a large bowl. Then, break papdi into small pieces and add them along with roasted peanuts. Sprinkle chaat masala, chili powder, and salt over the mixture. Drizzle tamarind and green chutneys, and mix everything well. Finally, just before serving, add sev to keep it crispy and garnish with fresh coriander leaves.

Yes, Bhel Puri can be made gluten-free! Just ensure that the papdi you use is labeled gluten-free, as traditional papdi may contain wheat. The other ingredients like puffed rice, vegetables, and chutneys are naturally gluten-free, making this snack a great option for those with gluten sensitivities.

If you don't have tamarind chutney, you can substitute it with a mixture of lemon juice and a bit of sugar for a tangy flavor. Alternatively, you can use date chutney or even a sweet chili sauce to add a different twist to your Bhel Puri.

Bhel Puri is best enjoyed fresh, but if you have leftovers, store the mixture (without the sev) in an airtight container in the refrigerator for up to a day. When ready to eat, reassemble by adding fresh sev just before serving to retain its crunchiness.

Bhel Puri pairs wonderfully with refreshing drinks like masala chai, lemonade, or a tangy mango lassi. These beverages complement the spicy and tangy flavors of the Bhel Puri, making for a delightful snack experience.