PEANUTS - 2 TBSP
firstly, in a large kadai heat 2 tsp oil and roast 2 tbsp peanuts until it turns crunchy.
ROASTED CHANA DAL
now roast 2 tbsp putani until it turns crunchy.
CURRY LEAVES -FEW
keeping the flame on low, add few curry leaves, ¼ tsp turmeric, ¼ tsp chilli powder and ¼ tsp salt.
SAUTE - LOW FLAME
saute until curry leaves turn crisp
MURAMURA - 2 CUP
further, add 2 cup puffed rice and mix well.
mix until the spices are well combined.
transfer masala murmura to a large bowl.
PAPDI - 4
break in 4 papdi into small pieces.
CHILLI - 1
to prepare sukha chutney, in a dry blender take handful coriander leaves, 1 chilli and 2 tbsp putani.
BLEND - COARSE
blend to a coarse paste without adding water.
transfer the sukha chutney over masala murmura and mix well.
POTATO - HALF BOILED
also, add 2 tbsp onions, 2 tbsp tomato, ½ potato, ½ tsp chaat masala and 2 tbsp sev.
give a quick mix without breaking anything.
READY TO EAT
inally, enjoy sukha bhel garnished with onion, sev and coriander