Add boiled potato, cooked chana (garbanzo beans), roasted peanuts, cucumber, chopped tomato, raw mango, spring onions, carrots, sprouts, any cooked beans like black eye bean, kidney beans, lima beans.



For the bhel :
2 cups of puffed rice
½ cup sev
½ cup of papadi’s broken
1 onion finely chopped
1 tomato, chopped
1/2 cup boiled chopped potatoes
1/4 cup boiled chana
2 tsp coriander leaves, chopped
salt to taste

Green Chutney
2 cups coriander leaves
1/2 cup mint leaves
5-6 green chilies
1 tbs lime juice
Salt to taste

Tamarind Chutney :
3/4 cup tamarind water (lemon size tamarind soaked in water)
1/2 cup dates deseeded
3/4 cup jaggery (brown sugar )
1/2 tsp cumin powder
1/4 tsp salt

In a pan add the tamarind water, seedless dates, jaggery, cumin powder, and salt. Bring them to boil and cook for 8- 10 minutes until the mixture reduce to a thick liquid. Turn off the heat and allow the mixture to cool, and grind to a smooth paste.

Method :
Mix puffed rice, sev, and broken papadi in a large bowl. Add onions, tomato, cooked chana, boiled potato, add required green and tamarind chutney. Mix well and garnish with sev and cilantro leaves.