Bhel Puri Chaat Recipe (Mumbai Street Style)
Servings: 2 people
Calories: 125kcal
Bhel Puri Chaat is a popular Indian street-style snack made using puffed rice as its base ingredient. This tangy, spicy and very slightly sweet chaat can be made in just 10 minutes if you have the ingredients ready. Here is my easy recipe to make at home (vegan, low-cal).
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Ingredients
For Cilantro Mint Chutney (or use 3 teaspoon store-bought)
- 2 cups cilantro (coriander) tightly packed
- 1 cup mint tightly packed
- 3-4 green chilies chopped
- ½ inch piece of ginger chopped
- 3-4 garlic cloves peeled
- ¼ teaspoon asafetida
- ½ teaspoon cumin seeds
- ½ teaspoon salt
- 3 tablespoons lime juice
- 2 ice cubes
For Tamarind Chutney (or use 3 teaspoon store bought)
- ½ cup tamarind paste
- 2 cups water
- 1 cup crushed jaggery
- 2 teaspoons grated ginger
- 1 teaspoon roasted cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon fennel powder
- ½ teaspoon asafetida
- 1 teaspoon black salt
- 1 teaspoon regular white salt
Others
- ½ cup chopped onions
- ½ cup chopped tomatoes
- 1 teaspoon chopped green chilies
- 3 tablespoons chopped cilantro (coriander)
- ½ cup boiled and cubed potatoes ¼-inch cubes
- ½ teaspoon salt or to taste
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon chaat masala spice mix
- 2 cups puffed rice
- 1 tablespoon lime juice
- ¼ cup fine sev
Instructions
Make Cilantro Mint Chutney
- Add all the ingredients to a blender and blend until smooth.
Make Tamarind Chutney
- Add tamarind paste and water to a saucepan and mix well
- Add jaggery, ginger, cumin powder, red chili powder, fennel powder, asafetida, black salt, and regular salt to the pan and mix well.
- Cook the mixture on medium heat for 10-12 minutes.
- Add raisins and cook the chutney for another 15–20 minutes. Keep stirring very frequently. Remove the pan from the heat and cool the chutney.
Make Bhelpuri
- In a large bowl, mix together 3 teaspoon coriander mint chutney, 3 teaspoon tamarind chutney, onions, tomatoes, green chilies, coriander leaves, potatoes, salt, Kashmiri red chili powder, and chaat masala powder.
- Add puffed rice and lime juice to the bowl and mix the contents of the bowl together.
- Transfer immediately in shallow bowls and garnish with fine sev. Serve immediately.
Notes
To make a dry version of bhel puri, just skip adding the chutneys to the recipe. You can add some crumbled papdi, roasted peanuts, and masala chana to it too. You can add some grated cheddar cheese on top of it too.
Serve it as soon as you make it otherwise it will turn soft and soggy which won’t taste great.
Prep is important! Keep all the ingredients ready before assembling the bhel puri.
To keep the bhelpuri crisp for a little longer, you can dry roast the puffed rice a little bit and then cool it down completely.
Mix the wet ingredients with dry ingredients only when ready to serve.
The chutneys and other ingredients can be at room temperature or chilled.
You can also make variations and add veggies such as grated carrot, grated beetroot, chopped cucumber, etc.
Adjust the chutneys and spice powders as per your personal preferences.
This is a great snack to carry for your picnics. Just pack each ingredient separately in small boxes. Once you are ready to serve, just mix everything together in a large mixing bowl and serve immediately.
This recipe can easily be doubled or tripled.
Nutrition
Calories: 125kcal | Carbohydrates: 28g | Protein: 3g | Sodium: 37mg | Potassium: 388mg | Fiber: 3g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 25.8mg | Calcium: 25mg | Iron: 6.4mg