"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
What's the difference between dry bhel and usual bhelpuri? Well, dry bhel is the bhel without chutneys. There are two ways of getting it in Mumbai. If your bhelwala is too generous, he will give you dry bhel free of charge after eating the usual bhel/sev puri/ragda patties.
Or there are those shops that sell kurmuras and chanas. Those shops also sell this dry bhel without chutneys. It's a mixture with minced onions, chilies, cilantro, raw mango - when in season, sprinkled with chili powder and chaat masala with a generous squeeze of lemon. Yum!
Dry Bhel/Suki BheL/Sukha Bhel
Spicy Trail Mix - Mumbai Style
1 recipe dry bhel mix or bhadang
1 small red onion, finely chopped
1 tomato, finely chopped (optional)
A generous sprinkle of chaat masala
2 - 3 green chilies, minced (optional)
1 small raw mango, chopped
Handful of roasted, salted peanuts
Handful of sev
1 tbsp chopped cilantro
1 lemon, squeezed
1. Mix all the ingredients and serve
1. Make sure that the bhel mix is fresh and crispy.