My daughter is a food snob, in the most adorable way of course. Her quirks when it comes to food, crack me up. One time when I offered her a plate of bhel puri she said, ‘It’s mixed. Not crispy’. She really did not like that she couldn’t recognise what was in her chutney ladened bhel which had turned soggy while she sat there contemplating and complaining.
Now I couldn’t bear that my daughter did not appreciate bhel puri, something I absolutely love (insert eye roll) so I introduced her to ‘Beet Bhel’. It is quite easy to throw together if you can get past the initial prep. It lasts a couple of weeks in the refrigerator and makes wonderful after school/work snack for all of us.
I have to credit my mother-in-law's creative ways. When I was pregnant all I wanted to eat was bhel puri. It drove everyone around crazy. She came up with this recipe, that way I could eat a plate of this deliciousness anytime I wanted, sometimes even for breakfast. It is spicy and tangy and wonderfully fresh.
I love that it is one more way to get vegetables into my daughter. Since there is no chutney involved, it stays crispy long enough for my three-year-old, who helps herself to bowls of this. The beets and carrots add a mild sweetness to the mixture so adjust the spice level per your preference.
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