BHEL PURI (COIMBATORE STYLE / KONGU STYLE)

As I said earlier in my masala puri post, the chat vendors in Coimbatore / kongu region, make distinct chaat varieties. The bhel puri and masala puri is served with a ragda gravy. I am sharing this for the foodies out here and to those who miss Coimbatore chaats. 

INGREDIENTS:

For gravy:

Dried white / green peas - 1 cup
Potato - 1 medium
Ginger paste - 1 tsp.
Coriander powder - 2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Salt - to taste

For Bhel Puri:
Mini puris - 20
Chilli powder  - a dash
Pori (puffed rice / murmura) - 3 cups
Sweet chutney - 1 teaspoon
Green chutney - 1 tablespoon
Onion - 1 (finely chopped, optional)
Tomato - 1 (finely chopped, optional)
Chopped cilantro - 3 tablespoons.
Carrot - 1 (grated)
Sev - 1/2 cup


METHOD:

Soak dried green/white peas overnight. 

Cook potatoes separately and peel the skin. Mash lightly.Pressure cook soaked peas alongwith salt and enough water for 3 whistles. Drain the water. Reserve a handful of cooked peas. Grind the remaining to a coarse paste alongwith green chillies. Add all other ingredients, mix well add little water and cook until the raw smell diffuses. (I used ginger paste. If using garlic, ginger-garlic paste can be used instead of ginger paste). The gravy should be semi thick. Add water to get the desired consistency. The gravy is ready.

HOW TO SERVE?: 

Keep all the ingredients ready before serving. 

Take a big, easy to mix bowl, add puffed rice, roughly crushed mini puris, a dash of chilli powder, sweet and green chutneys, a ladle of gravy and mix well. If using onion, add chopped onions also. Transfer it to a plate and again pour a ladle of gravy on top of it.  Garnish with finely chopped cilantro, grated carrot and sev. Serve hot.