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B H E L P U RI Bhel Puri Bhel Puri l Puri Bhel Puri Bhel Puri l Puri Bhel Puri Bhel Puri l Puri Bhel Puri l Puri Bhel Puri Bhel Puri l Puri Bhel Puri l Puri Bhel Puri Puri uri Ingredients Puffed rice . 3 cups Besan flour chips (paapri or papdi gatiya) . 1 1/2 cup Thin Besan noodles (sev) .3/4 cup Potato, boiled and mashed. 2 cups Onions,chopped . 1 cup Tomato, finely chopped . 1/2 cup coriander leaves ,chopped . 1/2 cup Green chilies ,finely chopped . 2 tsp Black pepper powder . 1 tsp RedChilli powder . 1 tsp Tamarind sauce . 1 tbsp Lemon juice . 1 tbsp Mint chutney . 1 tbsp Salt to taste Prathima B H E L P U RI Method Bhelpuri is a very popular Take a large bowl and puffed snack across India. Method to mix: rice, besan flour chips, sev prepare this delightful recipe is explained in simple steps: (besan noodles), black pepper powder, chilli powder and salt. Add chopped onions, mashed potatoes, chopped green chillies and lemon juice. Mix bhel with a spoon. Then, add chopped tomato, mint chutney, tamarind sauce. Mix well. Preparing time: 10 minutes Finally, sprinkle chopped corinader leaves over bhel puri recipe and serve immediately. Serves 2 Prathima Puffed Besan flour Bhel Puri (paapri or papdi gatiya) . 1 1/2 cup Bhel Puri rice l Puri Bhel Puri Bhel Puri Thin Besan l Puri Bhel Puri Bhel Puri Ingredients l Puri (sev) chips Bhel Puri . 3 cups l Puri Bhel Puri Bhel Puri l Puri Bhel Puri noodles l Puri Bhel Puri Potato, Puri boiled and mashed. 2 cups uri Onions Tomato .3/4 cup finely chopped , chopped . 1/2 . 1 cup cup coriander , ,chopped Green chilies ,finely chopped . 2 tsp leaves Black powder . 1 tsp . 1/2 cup pepper Prathima RedChilli powder . 1 tsp Tamarind Lemon Mint sauce . 1 tbsp juice . 1 tbsp B HSalt Echutney L . 1 tbsp P U RI to taste Ingredients orange carrots - 1/2cup grated full fat milk - 1/2cup sugar - 1/4tsp elaichi powder - 1 tsp saffron strands - 2 or 3 cream - 2 tbsp ghee - 3 tsp Gajar Ka Halwa Preparation time : 3 0 m i n u t e s Ingredients orange carrots - 1/2cup grated 2 S e r v e s full fat milk - 1/2cup sugar - 1/4tsp elaichi powder - 1 tsp saffron strands - 2 or 3 cream - 2 tbsp ghee - 3 tsp Gajar Ka Halwa Gajar ka halwa Preparation time : (carrot pudding) Heat the ghee in a broad 3 0 i s m i n u t e s non-stick pan and fry the a very popular carrots for 2 to 3 minutes. , s w e e t d i s h Put the milk and stir till it evaporates. e s p e c i a l l y Then put the sugar and continue to stir until in Northern India. 2 S e r v e s the mixture becomes slightly thick. It is mostly prepared during Put the cardamom powder, saffron t h e dissolved in a little milk and cream and mix w i n t e r s properly, and it is ready to serve. w h e n Garnish with raisons and f r e s h c a r r o t s almonds to break the soft texture with some are available. crunchy nuts Prathima Ingredients orange carrots - 1/2cup grated full fat milk - 1/2cup sugar - 1/4tsp elaichi powder - 1 tsp saffron strands - 2 or 3 cream - 2 tbsp ghee - 3 tsp Gajar Ka Halwa Ingredients: Flour (atta) to make dough Potatoes, boiled, mashed Onion, finely chopped Green chillies, finely chopped Coriander leaves, finely chopped Turmeric powder,2 pinches Coriander powder, 1/2 teaspoon Salt to taste Aloo Parantha Ingredients: Flour (atta) to make dough Potatoes, boiled, mashed Onion, finely chopped Green chillies, finely chopped Coriander leaves, finely chopped Turmeric powder,2 pinches Coriander powder, 1/2 teaspoon Salt to taste preparation time:15 , m i n u t e s cooking time: 10 minutes Aloo Parantha Prepare the dough. Mix flour, wa- ter and salt to taste and knead properly. Set aside the dough for half an hour, so it becomes a bit soft Mash the boiled po- tato to fine, thick paste and add chopped onions, chillies, coriander leaves, turmeric powder and salt to taste. Kneading can be done in two ways: you can either mix the dough and the potato paste and knead it. Or you can stuff the potato in the dough. Second AlooParantha method needs some practice. Now, roast the paran- (roti stuffed with potato) tha on the pan (tawa). Add is an excellent,easy indian recipe that can be served butter, ghee or oil as you at anytime (but mostly breakfast). preparation time:15 , prefer while roasting. m i n u t e s Serve hot It goes nice with mango pickles, chutney or curd alooparanthas with (dahi) or any vegetable curry. You can also im- some pickle, or provise alooparatha to your taste, adding chutney or hot some spicy elements. curry. cooking time: 10 minutes Ingredients: Flour (atta) to make dough Potatoes, boiled, mashed Onion, finely chopped Green chillies, finely chopped Coriander leaves, finely chopped Turmeric powder,2 pinches Coriander powder, 1/2 teaspoon Salt to taste Aloo Parantha Prathima.

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