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

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will change texture)
• Instead of Semolina (Sooji): Rice flour
• Instead of Ghee: Vegetable oil
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Puffed Rice (Murmur): Muri (Indian brand)
• Instead of Roasted Peanuts: Cashews
• Instead of Sev: Papdi strips
• Instead of Potatoes: Sweet potatoes
• Instead of Onion: Red onion
• Instead of Tomato: Cucumber (for crunch)
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Chaat Masala: Cumin powder + black salt
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Lemon Juice: Lime juice
• Instead of Tamarind Pulp: Tamarind concentrate (adjust water)
• Instead of Jaggery: Brown sugar
• Instead of Fresh Cilantro: Coriander leaves
• Instead of Green Chilies: Jalapeño (less authentic)

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Dough Scraper (optional)
• Measuring Cups
• Knife
• Cutting Board
• Blender or Food Processor
• Deep Frying Pan or Kadai
• Slotted Spoon
• Serving Bowl
• Spatula (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Kneading and resting the papdi dough to achieve the right elasticity.
• Rolling the dough extremely thin and pricking holes before frying.
• Frying papdi at the correct oil temperature (180°C) to get a crisp, non‑puffy texture.
• Balancing the sweet and tangy chutneys for authentic flavor.

Chef Tips from the Video

• Roll the papdi dough between two sheets of parchment paper to prevent sticking.
• Use a fork to prick many tiny holes; this ensures the papdi stays flat while frying.
• For extra aroma, add a pinch of asafoetida (hing) to the sweet chutney while simmering.

Troubleshooting

Storage

Refrigerator: Store sweet tamarind chutney and green chutney in airtight jars for up to 5 days.

Freezer: Papdi can be frozen in a zip‑lock bag for up to 1 month; re‑crisp in oven before use.

Room temperature: Puffed rice, peanuts, sev and fried papdi stay crisp in an airtight container for 2‑3 days.

Make-Ahead Tips

• Prepare the papdi dough a day ahead; keep it covered in the fridge and bring to room temperature before rolling.
• Both sweet tamarind and green chutneys improve in flavor after a few hours; make them up to 24 hours in advance.
• Store all dry toppings separately and assemble just before serving to keep the dish crunchy.

Frequently Asked Questions