Bhel Goes to Finishing School

Bhel has always been a home thing for me. Growing up in Bombay, sev puri was my street addiction — but bhel? That was made from scratch, in our kitchen, the proper way. Chuklis and all.

This version takes everything I love about that and turns it all the way up.

A fried wet masala — mint, coriander, curry leaves, green chilli, blended into this insane deep green paste. A dry masala on top. Spicy, tangy, citrusy, zesty. All at once. Every single piece of kurmura coated and accounted for.

Eat it as bhel. Eat it as chakhna. Eat it at three in the afternoon with absolutely no explanation.

Make it in bulk. Gift it. Hoard it. Your call.

Full recipe on the blog.

(Yes, that colour is real. No filter needed.)