Tuna Bhel Puri Recipe

First, prepare the tamarind chutney by soaking the tamarind and dates in water overnight or for 4 to 5 hours. In a pot, manually squeeze the tamarind and dates to extract the pulp and remove any seeds. Pour in the water and bring to a boil until the tamarind and dates soften, then cook on low heat and add the spices (ground dry ginger, red chili powder, black salt, ground cumin), jaggery, and sugar. Stir and let it cool. Blend until smooth, then strain. Store in a jar or airtight container. Refrigerate and use when needed.

Next, prepare the green chutney. To do this, rinse and chop the cilantro and mint leaves, chop the green chili, ginger, and garlic, and place them in a blender with the lemon juice and a pinch of salt. Blend, adding a little water until a smooth consistency is achieved. Finally, add the olive oil.

Finally, prepare the red chutney by soaking the red chili in 250 ml of hot water, draining it, and placing it in a blender. Add the red bell pepper, the garlic clove, and the lemon juice. Blend, adding a little water until you achieve a smooth consistency. Add the olive oil to finish.

To finish, complete the rest of the recipe and place the fresh tuna in a large mixing bowl. Add the chaat masala, roasted peanuts, crushed papdi, chopped onion and tomato, the spices and salt, the red, green, and tamarind chutneys, and the lemon juice. Finally, add the bhujia and mix until well coated with the mixture.