Mumbai Style Bhel Puri

In a blender jar, combine coriander leaves, mint leaves, spicy green chillies, less spicy green chillies, ginger, roasted chana, black salt, jeera powder, black pepper, and salt to taste.

Grind the ingredients into a fine powder. Do not add water. The mixture should be dry.

In a blender jar, combine fresh coriander, mint leaves, curry leaves, black salt, chopped raw mango, spicy green chillies, less spicy green chillies, ginger, roasted chana dal, salt to taste, ice cubes, and water.

Grind the ingredients into a fine, smooth paste. Add more water if needed to achieve the desired consistency.

Soak the imli (tamarind) in 200 ml hot water for 15-20 minutes. Separately, soak the seedless dates in 200 ml hot water for 15-20 minutes.

Squeeze out all the pulp from the soaked tamarind and strain it through a sieve into a pot.

Strain the soaked dates as well through a sieve into the same pot.

Add jaggery, jeera powder, kashmiri red chilli powder, dry ginger powder, black salt, salt to taste, and 750 ml water to the pot.

Switch on the flame and let the jaggery melt. Once the chutney comes to a boil, skim the scum formed on top. Cook for 30 minutes on medium-high flame, stirring occasionally.

Cook until the chutney has reached a thin syrup-like consistency. Switch off the flame and let the chutney cool down completely. It will thicken further as it cools.

Store the sweet gud khajoor imli chutney in a clean, airtight container in the fridge. It can be stored for a couple of weeks (approx. 30 days).

In a pan, briefly toast the kurmura (puffed rice) for a couple of minutes over medium heat. Make sure the color does not change. This helps to keep it crisp.

Let the toasted kurmura cool completely. Store in an airtight container to maintain crispness.

In a large mixing bowl, combine the toasted kurmura, bhuna hua chana, masala chana dal, peanuts, crushed papdi, boiled potato, chopped tomato, chopped onion, and grated raw mango.

Add the prepared sukhi chutney, wet spicy green chutney, red garlic chutney, sweet gud khajoor imli chutney, chaat masala, and fresh coriander to the bowl.

Gently mix all the ingredients together. Be careful not to crush the puffed rice too much. The mixture should be well combined but still retain its texture.

Squeeze fresh lemon juice over the bhel puri for a tangy flavor.

Top generously with sev and garnish with a few whole papdi pieces.

Serve the Mumbai style bhel puri immediately to enjoy its crispness and fresh flavors.