Bhèlpuri: Béda antara owahan
Konten dihapus Konten ditambahkan
Digawé kanthi mertal kaca "Bhelpuri" |
Tanpa ringkesan besutan |
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Larik 1:
{{Infobox food|image=Indian cuisine-Chaat-Bhelpuri-03.jpg|image_size=250px|caption=|alternate_name=Bhel ([[Maharashtra]]), ([[Gujarat]]), Bhela, Churu Muri / Churmuri (Karnataka),<ref>{{cite web|title=Churmuri|url=http://www.tasteofmysore.com/2013/04/churumuri-bhel-puri.html|work=The taste of Mysore|accessdate=18 December 2013}}</ref> Bhuja (Magahi, Bhojpuri, Maithili, Awadhi), Belfuri ([[Sylhet region|Sylhet]])|country=[[Indian subcontinent]]|region=[[Maharashtra]], [[Nepal]], [[Gujarat]], [[Odisha]], [[Bengal]], [[Mysore, Karnataka]]|creator=|type=[[Snack]], [[chaat]]|served=|main_ingredient=[[Muri (food)|Puffed rice]], [[sev (food)|sev]]|variations=[[Sevpuri]], dahi bhelpuri, sev papdi chaat|calories=|other=}} '''Bhèlpuri''' ya iku jajanan gurih, sing asalé saka subbawana India, lan uga minangka jinis gorèngan
Bhèl asring ditepungi ing pesisir [[Mumbai]], kayata Chowpatty utawa Juhu . <ref>{{Cite book|url=https://books.google.com/books?id=vZsGcS2L9r8C&pg=PA178&dq=bhel+puri&hl=en&sa=X&ei=07ZMT8nuF8iIrAeX_oGbDw&ved=0CHMQ6AEwCQ#v=onepage&q=bhel%20puri&f=false|title=Cooking along the Ganges: the vegetarian heritage of India|last=Doshi|first=Malvi Doshi with Neil|last2=Quayle, Bella Doshi|last3=foreword by Michele Anna Jordan|last4=illustrations by Sonya|publisher=Writer's Showcase|year=2002|isbn=0-595-24422-X|location=New York}}</ref> Salah sawijining teori babagan mula bunaké yaiku digawé ing restoran sing diarani Vithal cedhak Victoria Terminus . Miturut teori liyané, bhèlpuri digawa dening Gujaratis kutha, sing digawé kanthi nambah rasa enak kanggo chaat India Lor sing prasaja. Ibu rumah tangga Gujarati wiwit nggawé, lan nemoni macem-macem jinis kaya pakodi puri, lan banjur nyebaraké ing manèka komunitas kaya Mangabadans lan Sindhis uga nggawé versi dhéwé. <ref name="Sanghvi2004">{{Cite book|url=https://books.google.com/books?id=eK1uGVxmEiUC&pg=PA100|title=Rude Food: The Collected Food Writings of Vir Sanghvi|last=Vir Sanghvi|publisher=Penguin Books India|year=2004|isbn=978-0-14-303139-0|pages=100–102}}</ref>
Resep kasebut wis
== Sajarah ==
[[Gambar:Bangladeshi_bhelpuri.jpg|jmpl| Bhèlpuri jinis Bangladeshi
Ora ana sing nyebutaké kapan lan ing ngendi lan sapa sing nemokaké bhèlpuri, nanging bisa uga asal saka karyawan migran saka Uttar Pradesh, sing manggon ing Mumbai.
== Bahan sing umum digunakaké ==
[[Gambar:Bhel_Preparation.jpg|jmpl|
Bhèlpuri digawé saka sega lan sev (jajanan sing digorèng kaya mi sing tipis digawé saka glepung beras ) dicampur karo kentang, [[Bawang bombay|bawang]], masa lan chutney lan campuran jajanan gorèng liyané minangka cemilan pambuka. <ref>[http://cooks.ndtv.com/recipe/show/bhel-puri-99035 Bhel puri]</ref> Bhèlpuri duwé keseimbangan rasa legi, asin, lembut lan pedhes, kanthi macem-macem tekstur, uga kalébu teles lan garing saka beras lan sev gorèng. Bahan sing paling umum digunakaké yaiku [[tomat]] lan [[Lombok abang|lombok]] ditambah ing dasar. Ing resep India sisih lor uga kalébu kentang sing digodhog dirajang dadi irisan cilik. <ref>{{Cite book|url=https://books.google.com/books?id=89FCgFFXj6wC&pg=PA149&dq=bhel+puri+is+a+chaat&hl=en&sa=X&ei=aLRMT7eULIfjrAenidWpDw&redir_esc=y#v=onepage&q=bhel%20puri%20is%20a%20chaat&f=false|title=The essential rice cookbook|last=Harpham|first=[editor Zoë|publisher=Murdoch Books|year=2004|isbn=1-74045-540-1|location=Sydney (N.S.W.)}}</ref>
Larik 17:
== Cara ngolah ==
[[Gambar:Indian_cuisine-Chaat-Bhelpuri-01.jpg|jmpl|305x305px|
Bhèl puri bisa disuguhaké kanthi pirang-pirang cara, nanging biasané dilebokaké ing kertas sing dibentuk kerucut lan dikonsumsi nggunakaké sendhok kertas utawa [[ Papri lam |papdi]] sing bisa ditrapaké nalika mangan bhèl puri utawa dilebokaké piring.
== Kapustakan ==
[[Kategori:Olah-olahan Asia]]
[[Kategori:India]]
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