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Jammukashmir · Snack

Kashmiri Bhelpuri

Traditional 9. Kashmiri Bhelpuri recipe

🧺 Ingredients

• 1 cup puffed rice (pori, 40g)
• ½ cup roasted chana dal (50g)
• ¼ cup roasted peanuts (35g)
• 1 medium onion (80g, finely diced)
• 1 cup boiled potato (200g, cut into small cubes)
• ½ cup mixed fresh coriander and mint (chopped, 12g)
• 2 green chillies (finely chopped, 15g)
• 1 tbsp tamarind paste (15g)
• 2 tbsp date-tamarind chutney (30g, store-bought or homemade)
• 1 tbsp roasted cumin powder (jeera, 6g)
• ¼ tsp black salt (kala namak, 1.5g)
• ¼ tsp red chilli powder (0.75g)
• ½ tsp salt (2.5g)
• 1 tbsp lemon juice (15ml)
• 2 tbsp chopped coriander (5g)
• 2 tbsp sev (fried chickpea noodles, optional, 10g)

👩‍🍳 How to make Kashmiri Bhelpuri

1. In large bowl, combine puffed rice, roasted chana dal, roasted peanuts
2. Add diced onion, potato cubes, chopped coriander and mint, green chillies
3. In small bowl, mix tamarind paste with 2 tbsp water (dilute slightly)
4. Add tamarind liquid, date-tamarind chutney to main mixture
5. Add roasted cumin powder, black salt, red chilli powder, salt
6. Add lemon juice
7. Toss everything together gently with spoon (don't crush puffed rice)
8. Taste and adjust seasonings (should be tangy, spicy, salty balance)
9. Top with chopped coriander
10. Serve immediately
11. Visual cue: Colorful mix of puffed rice, dal, peanuts, vegetables, herbs visible, moist from chutney but not soggy, vibrant colors (green herbs, brown dal, white rice, orange chutney)
12. ---

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