Bhel Puri is an exceptionally popular street food in India. You must visit Mumbai to get the best tasting recipe. Just for you to understand what this chaat dish is, you could say it’s a simple potato salad. But that would not justify the mouth-watering blend of ingredients that goes into making this sublime street food. It has all the elements to elevate your food palate and make you want to have some more. Without further ado, let’s get to building…
What is Bhel Puri
Bhel puri recipe gets its name from its primary ingredients which are puffed rice (Bhel in Hindi) and puri (a crispy flat cracker). With that as a base, we add boiled potatoes, finely chopped onions, tomatoes, raw mango, three different chutneys – sweet tamarind chutney, spicy green chutney, red garlic chutney, herbs, and finally a generous topping of cilantro and nylon sev (fried gram flour vermicelli that’s super thin). This appetizing chaat has a mix of textures and flavors. It is crispy and crunchy, hot and sweet, sour and tangy all at the same time. This might be a little confusing to understand until you taste Bhel puri.
What you will need to make Bhel Puri
Note: 1 cup = 235 ml
- 8 cups puffed rice (bhel in Hindi)
- 4 medium potatoes boiled potatoes, roughly chopped
- 2 cups tomatoes, finely chopped
- 2 cups crispy flat puri (also called papdi in Hindi)
- 1 cup sweet tamarind chutney
- ¼ cup red garlic chutney
- 1 cup spicy green chutney
- 4 tsp. chaat masala
- 1tsp. Kashmiri red chili powder
- 1 tsp. salt
- 1 cup peanuts, roasted
- 1 cup red onions, finely chopped
- 1 cup nylon sev
- 1 cup fresh cilantro, finely chopped
- 1 large mixing bowl
- 1 flat spatula
A note on key ingredients used in Bhel Puri
Puffed Rice (Murmura in Hindi) When choosing the variety of puffed rice, go for the ones that are light and crispy. If you live in a humid place, quickly roast the puffed rice to activate the crispiness.
Papdi is an integral part of bhel puri recipe. Make sure you have a fresh batch from the store or you can make this at home as well. Look out for our gluten-free recipe coming soon!
Sev adds extra crunch and texture to bhel puri. Using a fine or thin variety not only looks appealing but also keeps it from overpowering the dish
How to prepare Mumbai Street-style Bhel Puri – An Overview
Prep all required chutneys and salad vegetables. Assemble, mix well, add toppings and serve.
Tips before you begin
📝 Puffed rice used to make bhel puri has to be crispy and fresh. You can quickly heat a flat bottom pan and roast the puffed rice in it for a couple of minutes to bring back the crispiness. This is an important step if you live in humid places like Mumbai.
📝Add chutneys sparingly in the beginning and build on to your individual taste needs.
How to make Bhel Puri – Instructions with step-by-step images
Step 2 – Boil 4 medium potatoes, peel and roughly chop them into small pieces
Step 3 – Prep, tomatoes, onions, cilantro, and peanuts
Assemble Bhel Puri
Pro tip: Build your plate to your spice palate, so I’d suggest building it one batch at a time. Here you’ll see how I build a medium spice bhel puri
Step 4 – In a medium-size mixing bowl, add 2 cups of dry (puffed-rice) bhel, 1 cup roughly cut boiled potatoes, ½ cup finely chopped tomatoes
Step 5 – Now add ½ cup papdi after randomly breaking it with your hands as shown in the images below
Step 6 – Now add ¼ cup sweet tamarind chutney, 1 tsp. red garlic chutney, and 2 Tbsp. spicy green chutney
Step 7 – Let’s elevate it further by sprinkling extra spice blends. Add ½ tsp. chaat masala, ¼ tsp. Kashmiri red chili powder, and ¼ tsp. salt
Step 8 – Add ¼ cup roasted peanuts (this is optional), ¼ cup finely chopped red onions, and thoroughly mix everything with a flat spatula
Plate, Garnish & Serve
Step 9 – Transfer the bhel mix into two serving plates, garnish generously with ¼ cup nylon sev and 2 Tbsp. fresh cut cilantro, place a few whole papdis and enjoy!
How I learned about this recipe
Bhel puri needs no introduction if you were raised in India. It is a much-beloved street-side snack sold in every neighborhood food joint. But to find the best tasting ones, you need to explore the city. When I was living in Hyderabad, the best chaat vendors were in M.G.Road and Koti. I’d love to know which ones are popular now (please add them in the comments below).
I tried making bhel for the first time with the help of Mallika Badrinath’s 100 snacks – a mini recipe book. And it was one of the tastiest bhel recipes I’ve made (if you do not like garlic chutney)…but that was until I was introduced to Mumbai-style bhel puri by my better half. That bhel puri was on a whole different level. Hubby and I went along with the jokes that it was only the roadside pollution and sweat from the street vendors that gave it the magic touch and which we were never able to recreate at home.
I never tried to dive deep to see what the street vendors were doing that gave it that unique taste, until I moved to the US. You don’t miss home food until you are away from home. You know what I mean right? A few years later, when I decided to take every recipe to the next level from being good to sublime, the experiments became interesting. Perfecting the chutneys and learning how to use them while building the dish has led to what we have with us today, a lip-smacking snack, absolutely the best tasting, just like you’ll find it in the popular chaat places of Mumbai😋
- Sev Puri
- Pani Puri
- Dahi Puri
Bhel PuriCourse: SnacksCuisine: IndianDifficulty: Easy
Bhel Puri is an exceptionally popular street food in India. It’s a simple potato salad prepared with three unique chutneys.
What You Will Need
8 cups puffed rice (bhel in Hindi)
4 medium potatoes boiled potatoes, roughly chopped
2 cups tomatoes, finely chopped
2 cups crispy flat puri (also called papdi in Hindi)
1 cup sweet tamarind chutney
¼ cup red garlic chutney
1 cup spicy green chutney
4 tsp. chaat masala
1 tsp. Kashmiri red chili powder
1 tsp. salt
1 cup peanuts, roasted
1 cup red onions, finely chopped
1 cup nylon sev
1 cup fresh cilantro, finely chopped
1 large mixing bowl
1 flat spatula
- Prepare the three essential chutneys, sweet tamarind chutney, red garlic chutney, and spicy green chutney
- Boil 4 medium potatoes, peel and roughly chop them into small pieces
- Prep, tomatoes, onions, cilantro, and peanuts
- In a medium-size mixing bowl, add 2 cups of dry (puffed-rice) bhel, 1 cup roughly cut boiled potatoes, ½ cup finely chopped tomatoes
- Now add ½ cup papdi after randomly breaking it with your hands as shown in the images below
- Now add ¼ cup sweet tamarind chutney, 1 tsp. red garlic chutney, and 2 Tbsp. spicy green chutney
- Let’s elevate it further by sprinkling extra spice blends. Add ½ tsp. chaat masala, ¼ tsp. Kashmiri red chili powder, and ¼ tsp. salt
- Add ¼ cup roasted peanuts (this is optional), ¼ cup finely chopped red onions, and thoroughly mix everything with a flat spatula
- Transfer the bhel mix into two serving plates, garnish generously with ¼ cup nylon sev and 2 Tbsp. fresh cut cilantro, place a few whole papdis and enjoy!
- You can make a dry version of this recipe called the Sookha bhel where the chutney is made dry and mixed into the other dry ingredients and had as a snack.
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 53g 265%
- Sodium 46mg 2%
- Amount Per Serving% Daily Value *
- Potassium 25mg 1%
- Total Carbohydrate
- Dietary Fiber 28g 113%
- Sugars 60g
- Protein 31g 62%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Absolutely! sweet tamarind chutney stores well in the fridge for up to a month. Red garlic chutney will stay fresh for up to 2 weeks in the refrigerator, and spicy green chutney for up to 2 days and up to 3-4 months in the freezer. So go ahead and plan accordingly.
For sure! these three chutneys are commonly used in many Indian street foods. So keep them handy and you can make a variety of dishes for your evening snack or just any meal time.
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