Bhel Puri is popular street food from India. Made using puffed rice and an amalgamation of spices and chutneys, it is a treat to the taste buds. Here is a simple step by step recipe of how to make it.
About this recipe
Bhel Puri is a popular street side food from India. Made using puffed rice and an array of spices and chutneys, it is a delight to eat.
Indian cuisine is known for its rice, gravy dishes, and the versatile blend of many spices. Another thing our cuisine is also famous for its chaats or munchies.
Unlike pastries and other snacks which are famous in other parts of the world, chaats are a colorful and tasty mix of dry and wet ingredients that are not just yummy, but make you feel all satiated for hours.
I can eat endless plates of Pani Puri, Sev Puri, and any other chaat you name.
Bhel Puri is one of the most loved chaat served all over India.
Although the ingredients and preparation may vary a bit, it has this authentic taste and tang that is very addictive.
I remember on our first visit to Mumbai, we ate this spicy Bhelpuri at Juhu Beach Chowpatty and the taste still lingers.
The ones sold at all the train stations in India have their own charm.
It is also my personal favorite chaat, and rather than buying it off the street carts (which is an experience in itself), I thought of preparing it at home for the family, which also makes it more hygienic.
It can be made in two ways – Dry and Wet.
In dry Bhel Puri, chutneys are not added while in the wet version, chutneys are added and are mixed very quickly with the rest of the ingredients before serving.
What is the difference between Jhal Muri and Bhel Puri?
Jhal Muri is the Bengali (Kolkata) version of Bhel Puri. Its peculiar feature is the use of raw mustard oil which gives it a very pungent flavor.
However, Bhel Puri does not use any oil. I have a yummy Jhal Muri recipe which you would love to make too.
It comprises puffed rice as the base, mixed with raw tomato, onion, boiled potatoes, coriander, and a mix of dry spices such as mango powder and chilli powder.
Tamarind chutney adds that mild sweetish tang and the coriander chutney gives a spicy kick.
You can also add chopped raw mangoes when they are in season for a nice crunch and tang.
There are several other chaat recipes that you can try which are equally delicious, but trust me, nothing can overtake that tempting crunch and feel of this Chaat!
How to make a dry version?
To make a dry version of Bhel Puri, just skip adding the chutnies in the recipe.
You can add some crumbled papdi, roasted peanuts, and masala chana to it too.
You can add some grated cheese on top of it.
One portion (Approx 1 cup) of Bhelpuri has approx 125 calories. It is a fairly healthy dish to eat and it keeps you full for a long time.
If you add more potatoes and tamarind chutney to this dish, the calorie count can go high.
Recipe to make Coriander Chutney and Tamarind Chutney
You might also like
How to make it Step By Step
Add all the ingredients except puffed rice and nylon sev in a large bowl. Mix well.
Add the puffed rice and mix nicely. Serve the bhelpuri in a bowl and garnish with nylon sev. Once you mix the puffed rice with other ingredients, make sure to serve it immediately.
Bhel Puri Recipe
- 2 cups Puffed Rice
- 3 tsp Coriander Mint Chutney
- 3 tsp Tamarind Chutney
- 1/2 cup Onion (Finely Chopped)
- 1/2 cup Tomato (Finely Chopped)
- 1 tsp Green Chilli (Chopped)
- 3 tbsp Fresh Coriander (Chopped)
- 1/2 cup Boiled Potato (Cubed)
- 2 tbsp Raw Mango (Chopped)
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 1 tsp Chaat Masala
- 2 tbsp Lemon Juice
- 1/4 cup Nylon Sev
- Add all the ingredients except puffed rice and nylon sev in a large bowl.
- Mix well.
- Add the puffed rice and mix nicely.
- Transfer the bhelpuri in serving bowl and garnish with nylon sev.
- Serve immediately.