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Bhel Puri Recipe
Bhel Puri is a famous Indian street food snack made with puffed rice, sev (fried gram flour vermicelli), onion, tomato, potato, flavored with spices, and three types of sweet, spicy, and tangy chutneys. This street-style Bombay Bhel poori is a quick, easy low-fat, nutritious, and delicious Indian chaat recipe that is super addictive.
Equipment
Ingredients
For Bhel Puri
- 3 cups puffed rice murmura, mamra
- 2 tablespoon masala chana dal
- 2 tablespoon roasted peanuts
- 5-6 papdi crushed, plus more for serving (optional)
- ¼ cup red onion finely chopped
- ¼ cup tomato finely chopped
- ½ cup potato boiled, peeled and chopped
- ¼ teaspoon salt optional, adjust to taste
- ¼ teaspoon chaat masala
- ¼ teaspoon chilli powder
- 1-2 tablespoon raw mango finely chopped
- 2 tablespoon cilantro leaves finely chopped
- 1 tablespoon red garlic chutney
- 1-2 tablespoon green chutney adjust to taste
- 4-5 tablespoon date-tamarind chutney
- 1 tablespoon lemon juice
- ½ cup nylon sev thin
For Garnish
- Pomegranate pearls, raw mango, Masala chana dal, Sev, and cilantro as needed
Instructions
Prep work
- The first step is to make chutneys. You can make them ahead of time by a day or two and refrigerate them or you can buy store-bought ones but highly recommend making these at home.
- Boil the potato (can be done ahead of time), peel, and chop it into fine pieces. Similarly, chop the onion and tomatoes into fine pieces and keep them ready. Gather the rest of the ingredients.
- Dry roast the puffed rice in a pan on low heat (5 mins or so) until crispy.
- Once you have the above prep done, making Bhel Puri is super quick.
How to make bhel puri
- To a large mixing bowl, add the crispy puffed rice followed by masala chana dal, roasted peanuts, crushed papdi, chopped onion, tomato, potato, spices - salt, chaat masala, and red chili powder (or green chili finely chopped), raw mango pieces, and cilantro.
- Add the three chutneys - red garlic chutney, spicy green chutney, and sweet tamarind chutney along with lemon juice. Start with a little, and then add more as required to your taste.
- Finally, add the sev and mix until evenly coated.
- Bhel is ready!! Serve as is or garnished with more sev, masala chana dal, raw mango, pomegranate pearls, and cilantro
Video
Notes
Use fresh and crispy puffed rice to make bhel. If the puffed rice is not crispy, dry roast and cool it completely before using.
Alternately you can use the ready-made bhel mix packets (that include papdi and sev) easily available in the grocery stores or online. Use 2-3 cups of Bhel mix in place of just plain puffed rice.
For all the crunchy stuff, papdi, peanuts, chana dal, and sev make sure they taste and smell fresh. Sometimes even an unexpired pack of these snacks smells rancid so best to check before using.
Use homemade chutneys, they add more flavor and personal touch compared to store-bought ones. You can easily make them in bulk and refrigerate or freeze them.
Keep all the ingredients ready but mix them just before serving to prevent the bhel from getting soggy.
You can adjust the spices and amount of chutneys to your taste. If you prefer a slightly sweeter bhel, add more sweet chutney (Meethi bhel) and more green/red chutney for spicy bhel (Tikhi Bhel).
If you are out of green chutney and feeling lazy to make it, add an addition of finely chopped green chili and cilantro instead.
This recipe can be easily doubled or tripled.
A quick hack, keep a ready-made Bhel mix pack in your pantry and freeze chutneys as that way you can make bhel really quick.
Nutrition
Calories: 135kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 229mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 5mg
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