Mumbai Bhel Puri

Quick Mumbai Bhel Puri with 3 Chutney | आसान मुंबई की चौपाटी स्टाइल भेल पूरी | Bhel Puri Chupati Style 

 I am Saba and today we are going to start with Bhel puri So to make bhel puri we will need Bhel and puri So the basic construction of this dish Is that you take a kurmura And in that you add 3 types of chutneys And then all the other things are added, so first we will make 3 types of chutneys One is tamarind and date chutney, one is garlic and chili chutney And the third one is green chutney, so first we will make all 3 chutneys And then we will finish the other one Take a little tamarind and add some water The tamarind is obviously soaked And its important to tell you this Saba Its a one time effort but we will do it well And we will take out the pulp And now we have to take it out, I wont tell you how long you have to soak it Today I will do it the way people say that you talk about everything but not the recipe I wont even tell you my name I wont say anything, I haven't said anything right Now here goes the tamarind water Do this first or else later you will get a seed in the tamarind And then you will get a seed in your mouth I didn't say it One chili Its a soaked chili This chutney will take the most time so we made it first Now let it cook for 20-22 minutes The jaggery and dates will make it thick, the tamarind will give it a sour taste The chili will give it a little color and spiciness And if you want you can add some black pepper And we will add some chili powder later, for now this is enough Cover it and let it cook, so we had 3 chutneys And the advantage of these 3 chutneys is that you can make them and store them Its not like you are making bhel that day and then you have to make chutneys the next day Like this chutney will last for atleast a month in the fridge And the green chutney like I will tell you will last for atleast a week And the chili garlic chutney if you keep it in the fridge then it will last for 15 days Ok, one chutney is done.

lets start the second chutney For the second chutney I have taken Kashmiri red chili Which is called bedgi mirch Which is not very spicy but has a lot of color And I soaked it and in the morning after soaking I removed all the seeds If you are soaking 6 chilies then 6 garlic cloves If you are soaking 10 chilies then 10 garlic cloves I have added a little more garlic, and you have to grind it in the mixer until it becomes a fine paste Do not add water, if you want you can add a little oil Do not add water, if you add water then it will spoil, what oil do you have to add If possible then peanut oil, peanut oil will give it a good flavor and taste Ok chutney number one on the gas, chutney number two going to the mixer Or you can do it on a sieve but I am lazy today Keep cleaning it in between Because the jaggery and tamarind will come up so if you clean it then the chutney will have a good shine Here goes the mint Ok, only this much I hope no one has gone to sleep They will say 3 chutneys, the neighbors must have gone to sleep But that is not the case We used to cut chara like this when we were kids It was my duty to cut the balsam Then we used to cut the chara, now we cut the coriander Life has improved a little Now open the pitara and in this Roast the dal.

 The only purpose of roasting it is to make it a little dry Now this type of chutneys are made a lot on the Karnataka-Maharashtra border Now you can make it as complicated as you want, you can add ginger, toasted coriander powder, dry mango powder Or you can add onions as much as you want But if you mix all this then it will become a raita, so the purpose of this is freshness Freshness of green chilies, ginger and mint Now the dates have thickened Now eat the bhel puri You can make it thinner, for me this much is enough And it will be cold, if you want to save money like the bhel puri guy Then add some water There you go, our two chutneys are ready See how beautiful the color is, in Belgaum These chutneys are made into small balls and dried And in Alepak there is a bhel puri In that they break the chutney and eat it So this chutney is a very prominent culture of Belgaum The reason I made this green chutney is because it has two purposes It goes in dry bhel and also in wet bhel, but if you just want to make the wet bhel then make it the way you make green chutney at home Make it the way you make green chutney at home, but dont add too much water like the bhel puri guy And make a very basic green chutney and dont add ginger or anything, just add green chilies Coriander, mint and salt The benefit of keeping the tamarind chutney thin is that it coats the chutney and reduces the wetness And if you keep the other chutneys thin then it will coat the chutney and reduce the wetness If you want to toast it a little then put it in the microwave For 30 seconds Toast it like this or else put it in the microwave For 30 seconds the microwave is good enough The muri is like this, and in the middle there is a box of coal And because of the heat of the coal the muri is very crispy Now I will do everything by hand I will make everything crispy by hand You can add chana jor garam if you want But where the bhel is made at the chowpatty, the chana jor garam is also sold.

 So almost every bhel puri vendor When the bhel puri is made at the chowpatty, then chana jor garam is always there Because that is the second menu item, so they add it in the bhel And now let's make two types of bhel together I mean two bowls Ok so we have set up our shop, bhel puri bhel puri bhel puri And for this dry bhel only dry chutney, and this is our wet bhel Beautiful And now dry bhel So if you keep this chutney in the fridge then you have a 15 day guarantee And if you keep this chutney in the fridge then you have a 1 month guarantee And if you dry this chutney in the sun then you have a 1 week guarantee And this bhel Is a 100% guarantee that you will enjoy it, so make sure you try it And when you try it, do comment below and when you comment, do subscribe Thank you, and now I will eat this bhel Let's go, you can open a bhel shop.

                                                                          

To make authentic Mumbai Bhel Puri with three chutneys, here's a simplified and structured recipe inspired by your detailed description:

Ingredients

For the Bhel:

Puffed rice (kurmura/murmura): 4 cups

Puri or papdi (crispy flat puris): 8-10, crushed

Chopped vegetables: Onion (1 medium), Tomato (1 medium, deseeded), Coriander (a handful), Boiled potato (1 small, cubed)

Sev: ½ cup

Chana jor garam: Optional

Lemon juice: 1 tbsp

Salt: To taste

Tamarind & Date Chutney (Imli Chutney):

Tamarind: 100g (soaked and pulp extracted)

Dates: 10-12, deseeded

Jaggery: 1/4 cup

Red chili powder: 1/2 tsp

Black salt: 1/2 tsp

Water: As needed

Garlic & Chili Chutney:

Kashmiri red chilies (Bedgi): 6-8 (soaked and deseeded)

Garlic cloves: 6-8

Peanut oil: 1-2 tsp

Salt: To taste

Green Chutney:

Fresh coriander leaves: 1 cup

Mint leaves: 1/2 cup

Green chilies: 2-3

Lemon juice: 1 tbsp

Salt: To taste

Method

Step 1: Prepare the Tamarind & Date Chutney

1. Boil tamarind pulp, dates, jaggery, and water in a pan.

2. Add red chili powder and black salt.

3. Simmer for 20-25 minutes until thickened.

4. Blend and strain for a smooth texture.

Step 2: Prepare the Garlic & Chili Chutney

1. Blend soaked red chilies and garlic into a smooth paste using peanut oil.

2. Do not add water to preserve shelf life.

Step 3: Prepare the Green Chutney

1. Blend coriander, mint, green chilies, lemon juice, and salt into a fine paste.

2. Add a little water if needed but keep it thick.

Step 4: Assemble the Bhel Puri

1. In a large mixing bowl, combine puffed rice, chopped vegetables, boiled potatoes, and crushed puri.

2. Add the three chutneys to taste:

Tamarind chutney for sweetness and tanginess.

Garlic chutney for spice.

Green chutney for freshness.

3. Sprinkle sev and chana jor garam.

4. Add lemon juice and mix everything quickly to prevent sogginess.

Step 5: Serve

Garnish with extra sev and coriander. Serve immediately for the best crunch!

Storage Tips for Chutneys:

Tamarind chutney: Store in an airtight container in the fridge (up to 1 month).

Garlic chutney: Refrigerate (up to 15 days).

Green chutney: Refrigerate (up to 1 week).

Enjoy your homemade Mumbai-style Bhel Puri and start your "Bhel shop" at home!