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

now roast 2 tbsp putani until it turns crunchy.

keeping the flame on low, add few curry leaves¼ tsp turmeric, ¼ tsp chilli powder and ¼ tsp salt.

saute until curry leaves turn crisp.

further, add 2 cup puffed rice and mix well.

mix until the spices are well combined.

transfer masala murmura to a large bowl.

break in 4 papdi into small pieces.

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

blend to a coarse paste without adding water.

transfer the sukha chutney over masala murmura and mix well.

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.

finally, enjoy sukha bhel garnished with onion, sev and coriander.