You know that feeling when you take a bite of something and it’s like a flavor explosion in your mouth? That’s exactly what happens with Double Mango Bhel Puri! This dish takes the classic Mumbai Street food favorite to another level by throwing some mango madness into the mix. We’re talking not one, but TWO different types of mangoes getting all cozy with the crunchy puffed rice, sev, and those crazy delicious chutneys.
It’s like the mangoes are having a taste bud party and invited all their contrasting flavor friends. You’ve got the ripe, sweet mangoes bringing a tropical vibe, but then the tangy-tart ones join in to balance things out with a zing of zingy-ness. Seriously, every bite is like a mouth fiesta – the sweetness, the tanginess, the crunch factor…it’s all there working together in one big flavorful rave. This mango-fied version of bhel puri is what fusion food dreams are made of!
If you’re a fan of the classic Indian street food dish bhel puri, get ready for a tropical twist that will tantalize your taste buds with Double Mango Bhel Puri, a delightful fusion of flavors that combines the beloved crunchiness of bhel puri with the refreshing sweetness of mangoes. Imagine a mouthwatering medley of puffed rice, crispy sev, tangy chutneys, and a generous helping of not one, but two different types of mangoes – ripe and sweet, as well as tangy and tart.
This unique dish is a true celebration of the versatility of mangoes, offering a harmonious balance of flavors and textures that will leave you craving for more. The ripe, juicy mangoes lend a luscious sweetness that perfectly complements the savory elements, while the tart mangoes add a delightful zing, cutting through the richness and leaving your palate refreshed. Each bite is a delightful explosion of crunch, tanginess, and tropical delight, making Double Mango Bhel Puri an absolute must-try for anyone seeking a culinary adventure.
Ingredients
For Double Mango Chutney
• ½ cup Ripen Mango Cubes Peeled
• ½ cup Raw Green Mango Cubes Peeled
• ¼ cup Fresh Mint Leaves
• ½ cup Fresh Coriander Leaves
• 2-3 Green Chilies
• ½ Inch Piece of Ginger
• ½ tsp Cumin Seeds
• 1 tsp Black Salt
• ½ tsp Chaat Masala
Other ingredients
• 2-3 cups Puffed Rice/Mamra/Bhel Kurmura
• ½ cup Fried Chana dal
• ½ cup Masala Peanuts
• ¼ cup Roasted Chana
• ½ cup Finely Chopped Onion
• ½ cup Finely Chopped Tomato
• ½ cup Ripen Mango Cubes Peeled
• ¼ cup Finely Chopped Raw Mango/Kachcha Aam
• 1-2 Finely Chopped Green Chilies
• ¼ cup Chopped Coriander Leaves
• ¼ cup Pomegranates
• 1 tbsp Chaat Garlic Chutney
• 1-2 tbsp Sweet Chutney/Khajur Imli Ki Chutney
• ½ Lime Juice
• 7-8 Papdi Puri/Chaat Puri
• ½ cup Nylon Sev/Bhel Namkeen
• ½ tsp Red Chili Powder
• ½ tsp Chaat Masala
• Black Salt as Per Taste
Method:
For Chutney:
• Place all the chutney ingredients into the blender jar and blend until smooth to make the chutney. Add 1-2 tbsp of water if required.
Process:
1. In a big mixing bowl, add puffed rice, fried chana, masala peanuts, and roasted chana.
2. Now, add chopped onion, tomato, and both the mangoes (ripe and raw), chopped chilies, coriander leaves, and pomegranates.
3. Pour 2-3 tbsp of the prepared chutney, garlic chutney, sweet chutney, squeeze lime juice, and crush 4-5 papdi puri over it.
4. Add chili powder, chaat masala, and salt to taste. Toss everything gently and mix it well using salad mixing spoons.
5. Sprinkle some nylon sev or namkeen, chaat masala, with papdi puri, and serve immediately. Enjoy!
Tips:
• You can add boiled potato cubes and sprouted beans if you want.
• Add chutneys and spices according to your preference.
• Assemble everything just before serving to avoid a soggy bhel
- For Double Mango Chutney
- ½ cup Ripen Mango Cubes Peeled
- ½ cup Raw Green Mango Cubes Peeled
- ¼ cup Fresh Mint Leaves
- ½ cup Fresh Coriander Leaves
- 2-3 Green Chilies
- ½ Inch Piece of Ginger
- ½ tsp Cumin Seeds
- 1 tsp Black Salt
- ½ tsp Chaat Masala
- Other ingredients
- 2-3 cups Puffed Rice/Mamra/Bhel Kurmura
- ½ cup Fried Chana dal
- ½ cup Masala Peanuts
- ¼ cup Roasted Chana
- ½ cup Finely Chopped Onion
- ½ cup Finely Chopped Tomato
- ½ cup Ripen Mango Cubes Peeled
- ¼ cup Finely Chopped Raw Mango/Kachcha Aam
- 1-2 Finely Chopped Green Chilies
- ¼ cup Chopped Coriander Leaves
- ¼ cup Pomegranates
- 1 tbsp Chaat Garlic Chutney
- 1-2 tbsp Sweet Chutney/Khajur Imli Ki Chutney
- ½ Lime Juice
- 7-8 Papdi Puri/Chaat Puri
- ½ cup Nylon Sev/Bhel Namkeen
- ½ tsp Red Chili Powder
- ½ tsp Chaat Masala
- Black Salt as Per Taste
- For Chutney:
- Place all the chutney ingredients into the blender jar and blend until smooth to make the chutney. Add 1-2 tbsp of water if required.
- Process:
- In a big mixing bowl, add puffed rice, fried chana, masala peanuts, and roasted chana.
- Now, add chopped onion, tomato, and both the mangoes (ripe and raw), chopped chilies, coriander leaves, and pomegranates.
- Pour 2-3 tbsp of the prepared chutney, garlic chutney, sweet chutney, squeeze lime juice, and crush 4-5 papdi puri over it.
- Add chili powder, chaat masala, and salt to taste. Toss everything gently and mix it well using salad mixing spoons.
- Sprinkle some nylon sev or namkeen, chaat masala, with papdi puri, and serve immediately. Enjoy!
Add chutneys and spices according to your preference.
Assemble everything just before serving to avoid a soggy bhel.
