In a mixing bowl, add kurmura, crushed puri,potato,onion, tomato, coriander and green mango. Now add the chutneys and give a good mix.

Garnish with coriander and nylon sev.serve it soon as it will get soggy if kept for long.

You can minus the chutneys and add only dry green chutney powder if want sukha bhel.

Tips:

Saute the plain kurmura in little hot cooking oil with turmeric and salt to enhance the taste and after cooling add moti sev.

For making green chutney- Grind coriander, salt, lemon and lot of green chillies. To get the flavour.

For mithi chutney- Grind dates, tamarind and gud in all almost equal proportions.

For dry green chutney- grind green chillies,curry leaves and little daliya, hing, salt and lemon. No water