🔴Remove mosquitoes and houseflies hack

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1/4 cup Semolina (Sooji) (fine grade)
• 1 tsp Salt
• 2 tbsp Ghee (softened)
• 1/2 cup Water (lukewarm for dough, extra for chutney)
• 2 cups Vegetable Oil (for deep frying papdi and murmur)
• 2 cups Puffed Rice (Murmur) (store‑bought, raw puffed rice)
• 1/2 cup Roasted Peanuts (coarsely chopped)
• 1 cup Sev (crispy chickpea noodles)
• 2 medium Potatoes (boiled, peeled and diced)
• 1 large Onion (finely chopped)
• 1 medium Tomato (finely chopped, seeds removed)
• 1/4 cup Fresh Coriander Leaves (chopped)
• 2 tsp Chaat Masala
• 1 tsp Red Chili Powder
• 2 tbsp Lemon Juice (freshly squeezed)
• 100 g Tamarind Pulp (soaked in water)
• 100 g Jaggery (grated or chopped)
• 1/2 tsp Cumin Powder
• 1/2 tsp Red Chili Powder (for chutney)
• 1 cup Fresh Cilantro (packed, for green chutney)
• 1/2 cup Fresh Mint Leaves (packed)
• 2 Green Chilies (roughly chopped)
• 1/4 tsp Salt (for chutneys)

Instructions

1. Make Papdi Dough

   In a mixing bowl combine all‑purpose flour, semolina, salt and softened ghee. Add lukewarm water gradually and knead into a smooth, non‑sticky dough.

   Time: PT15M

2. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 1 hour at room temperature.

   Time: PT1H

3. Prepare Sweet Tamarind Chutney

   Soak tamarind pulp in 1/2 cup warm water for 5 minutes, then squeeze to extract juice. In a saucepan combine tamarind juice, jaggery, red chili powder, cumin powder, and salt. Bring to a gentle boil and simmer for 5‑7 minutes until thick but pourable.

   Time: PT10M

   Temperature: 100°C

4. Prepare Green Chutney

   Blend fresh cilantro, mint leaves, green chilies, lemon juice, salt and a splash of water until smooth. Transfer to a bowl.

   Time: PT5M

5. Prep Toppings

   Finely chop onion and tomato, dice boiled potatoes, chop coriander, and set roasted peanuts and sev aside.

   Time: PT15M

6. Roll and Cut Papdi

   Divide rested dough into small balls (about the size of a walnut). On a lightly floured surface roll each ball as thinly as possible (≈1 mm). Use a fork to prick holes all over the surface, then cut into 3‑4 inch circles.

   Time: PT15M

7. Deep‑Fry Papdi

   Heat vegetable oil in a deep pan to 180°C. Fry papdi circles in batches until golden and crisp, about 30‑45 seconds per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 180°C

8. Crisp the Puffed Rice (Optional)

   If using raw puffed rice, quickly fry it in hot oil for 1‑2 minutes until lightly toasted, then drain.

   Time: PT2M

   Temperature: 180°C

9. Assemble Bhel Puri

   In a large serving bowl combine puffed rice, fried papdi pieces, diced potatoes, chopped onion, tomato, peanuts, and sev. Add sweet tamarind chutney, green chutney, chaat masala, red chili powder, lemon juice and salt. Toss gently but thoroughly so everything is evenly coated.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g