A Healthy Version Of Bhel Puri Perfect For Kids Who Don’t Like Soggy, Limp Bhel!
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.
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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.
- 1 Large carrot
- 2 medium sized Beets
- 1 small or half a medium Onion
- Juice of 2 Limes
- Few pinches of Red Chilli Powder (optional)
- 4 cups Puffed Rice
- Salt to taste
- 1 Tsp neutral oil
- 2-3 Green Chillies (optional)
- Roasted peanuts (optional)
- Roasted Sesame seeds (optional)
- Bhujiya or Sev (optional)
- Pomegranate (optional)
- Wash, peel and grate the carrot and beets into a medium sized bowl. Finely chop or grate the onions into the same bowl.
- Slit the green chillies and toss it in if using.
- Juice the two limes into the bowl and add salt. Toss the mixture together.
- Let it sit for 5 minutes, marinating in the salt and lime juice. This will make the onion a little less pungent.
- If your puffed rice has been sitting in the pantry for a while, lightly toast in a dry skillet to make it crisp. Set aside on a plate to cool.
- In a large bowl, add the puffed rice. Add in the oil and mix to coat it evenly.
- Now add in about 3 -4 tablespoon of the beet mixture to the puffed rice along with the beet juices and mix it well. Taste and adjust seasoning if needed.
- Garnish it with peanuts, sesame seeds, sev or pomegranate. Serve immediately.
- You will have enough beet mixture to make this quantity two - three times.
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