PEANUTS - 2 TBSP

firstly, in a large kadai heat 2 tsp oil and roast 2 tbsp peanuts until it turns crunchy.

1

ROASTED CHANA DAL

now roast 2 tbsp putani until it turns crunchy.

2

CURRY LEAVES -FEW

keeping the flame on low, add few curry leaves, ¼ tsp turmeric, ¼ tsp chilli powder and ¼ tsp salt.

3

SAUTE - LOW FLAME

saute until curry leaves turn crisp

4

MURAMURA - 2 CUP

further, add 2 cup puffed rice and mix well.

5

MIX WELL

mix until the spices are well combined.

6

SPICED MURAMURA

transfer masala murmura to a large bowl.

7

PAPDI - 4

break in 4 papdi into small pieces.

8

CHILLI - 1

to prepare sukha chutney, in a dry blender take handful coriander leaves, 1 chilli and 2 tbsp putani.

9

BLEND - COARSE

blend to a coarse paste without adding water.

10

COMBINED WELL

transfer the sukha chutney over masala murmura and mix well.

11

POTATO - HALF BOILED

also, add 2 tbsp onions, 2 tbsp tomato, ½ potato, ½ tsp chaat masala and 2 tbsp sev.

12

QUICK MIX

give a quick mix without breaking anything.

13

READY TO EAT

inally, enjoy sukha bhel garnished with onion, sev and coriander

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