Ingredients

• For Tokdi:
• 200 g - maida
• 50 g - rava
• salt to taste
• For Filling:
• 2 cups - puffed rice or kurmura
• 100 g - sev
• 1 cup - moong sprouts
• 1 - medium onion, minced
• 1 - medium tomato, finely chopped
• 1 - sweet green chilli, chopped
• 1 tsp - chopped coriander leaves
• 1 - small cucumber, chopped
• 1 - medium potato, boiled and diced
• 1 - carrot, chopped
• 1 tbsp - chaat masala
• 1 tbsp - black salt
• plenty of ketchup
• salt to taste

How to Make Healthy Tokdiwali Bhel

• Mix flour with rava and salt. Add enough water to form dough of medium consistency. Divide the dough into lime sized balls.
• Take small steel katoris and grease them on the outside.
• Form the dough into a cup in the palm of your hand.
• Place the katori inside and cover it from outside with the dough.
• Heat enough oil for deep-frying. Lower the heat.
• Place the dough-covered katoris inside the oil.
• When the dough starts leaving the katoris, remove the steel katoris
• Fry the dough katoris till crisp and golden. Drain and set aside.
• For the Bhel:
• Heat 1 tsp of oil and fry the puffed rice.
• Remove from fire and mix in the spices and salt.
• Add the veggies and sprouts.
• Mix in enough ketchup so that the bhel is well coated.
• Fill the katoris with the bhel and decorate with sev and coriander leaves.
• For added nutrition, you can mix in cashew nuts and groundnuts.