Cooking Instructions
- 1
For the teekha phudina chutney Combine all the ingredients, add ½ cup of water and blend in a mixer to a smooth paste. Use as required or store in an air-tight container in deep-freezer.
- 2
For the dry masala powder Combine the cumin seeds, peppercorns and cloves and blend in a mixer to a fine powder. Transfer to a bowl, add the salt and black salt and mix well. Use as required or store in an air-tight bottle.
- 3
How to proceed Combine all the ingredients in a large bowl and mix well. Place equal portions of bhel on 4 plates and garnish each plate with 2 tbsp of sev, 1 tsp of masala dal and 1 tsp of coriander. Serve immediately with papdis.
- 4
Handy tip: Masala dal is readily available at most provision stores or can be made at home. Soak the chana dal for at least 4 to 5 hours, drain, deep-fry in hot oil and toss in a mixture of salt, chilli powder and black salt. It is added to increase the flavour and add crunch to chaats.
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