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Bhel Puri Recipe

Bhel Puri Recipe

Mayura
Bhel puri is a classic street food loaded with sweet, tangy, and spicy flavors. This recipe makes a perfect evening snack to enjoy with some chai.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

For Bhel Puri Mix

  • 4 cups Puffed rice/Murmura
  • 1 large Potato boiled, peeled, and cubed
  • 1 medium Red onion diced
  • 1/2 large Tomato deseeded and diced
  • 1/4 cup Raw green mango diced
  • 1.5 tsp Lime juice
  • 1/2 cup Coriander leaves chopped
  • 1/4 cup Pomegranate seeds
  • 3 tbsp Masala peanuts
  • 1/2 cup Farsan mixture
  • 1/2 cup Thin sev
  • 8 Chaat papdi crushed into 4-5 pieces
  • 2 tsp Chaat masala
  • 6-7 tbsp Tamarind date chutney
  • 4 tbsp Green chutney

For Green Chutney

  • 1/2 cup Coriander leaves
  • 8-10 Mint leaves
  • 5-6 Green chillies
  • 1/4 inch Ginger
  • 1 tbsp Raw green mango chopped
  • 2.5 tbsp Roasted dalia split
  • 1/4 tsp Black salt
  • 2-3 Ice cubes

Instructions
 

For Green Chutney

  • In a grinding jar, blend together the green chutney ingredients by adding 1-2 tbsp water, and set aside.

For Bhel Puri Mix

  • In a large pan, add puffed rice/murmura, and roast it for 5 minutes to make it crispy on a low heat. Roast it for a few minutes before making bhel puri and let it sit at room temperature to cool down.
  • In a large mixing bowl, add roasted puffed rice, chaat masala, masala peanuts, mixture, crushed papdi, sev, cubed potatoes, tomatoes, onions, coriander, some raw green mangoes, pomegranate seeds (arils), coriander leaves, and toss everything together.
  • Combine green chutney, tamarind date chutney, and some lime juice. Adjust the chutneys and chaat masala according to your taste.
  • Toss everything well, serve it immediately. You can top it up with some raw green mango pieces, sev, and papdi.

Notes

  • Roasting the puffed rice/murmura helps remove any moisture and makes them crispy.
  • It is very important to make the green chutney a little spicy so you will add less quantity to control the moisture in the bhel and get that perfect spice in the recipe.
  • If raw green mangoes are not available, you can simply add more lime or lemon juice in the recipe.
  • Dilute the tamarind date chutney with some water if it is very thick. Thicker tamarind date chutney makes bhel a little sticky.
  • Serve bhel puri immediately or it will turn more soggy and soft.
Keyword Bhel Puri, Bhela, Mumbai Bhel Puri, Jhalmuri, Churumuri