Kitchen Recipe Collection
Indian Bhel Puri
A highly addictive, sweet, spicy, and tangy Mumbai street-food salad made of puffed rice, crunchy sev, onions, potatoes, and chutneys.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- puffed rice (murmura)
- fine sev (nylon sev)
- papdi (crispy flat wafers)
- boiled potatoes
- onions
- tomatoes
- raw mango (optional)
- roasted peanuts
- tamarind chutney (sweet)
- green chutney (spicy)
- garlic chutney (red)
- chaat masala
Equipment
- Large mixing bowl
Instructions
- 1
Prep the Base Ingredients
Finely chop boiled potatoes, onions, tomatoes (remove the wet seeds), and raw green mango.
- 2
Crisp the Puffed Rice
Ensure your puffed rice (murmura) is extremely crispy. If it has gone soft, dry roast it in a pan for 2 minutes and let it cool.
- 3
The Dry Mix
In a very large bowl, combine the puffed rice, roasted peanuts, and crushed papdis (crispy wafers).
- 4
Add Veggies
Toss in the chopped onions, potatoes, tomatoes, and raw mango.
- 5
Spice it Up
Sprinkle chaat masala, roasted cumin powder, black salt, and a tiny pinch of red chili powder.
- 6
Add Green Chutney
Add a spoonful of spicy mint-coriander chutney (adjust to heat preference).
- 7
Add Garlic Chutney
Add a small amount of pungent red garlic chutney (often called 'teekha' or 'lasun' chutney).
- 8
Add Tamarind Chutney
Add a generous amount of thick, sweet tamarind-date chutney. This acts as the binder.
- 9
Toss Rapidly
Using a large spoon, toss everything together vigorously and rapidly. You want every grain of puffed rice coated, but you must work fast.
- 10
Add Crunch
Throw in a large handful of fine nylon sev (crispy chickpea noodles) and toss once more.
- 11
Garnish
Transfer immediately to serving bowls or paper cones. Garnish with more sev, a few whole papdis, and fresh coriander leaves.
- 12
Serve Instantly
Serve immediately! Bhel Puri must be eaten within 3 minutes of mixing, or the puffed rice will absorb the wet chutneys and turn into a soggy mess.
Cooking Tips
- Speed is everything. Have all your ingredients chopped and chutneys ready before you begin mixing.
- If you want to make it ahead of time, mix the dry ingredients in one bowl, the wet veggies in another, and combine them with the chutneys right before eating (Sukha Bhel).
Variations
- Jhal Muri: The mustard-oil heavy, fiercely spicy Bengali cousin of Bhel Puri.
Chef's Notes & Storage
- The iconic beach snack of Mumbai, classically served in cones rolled from old newspapers.
Nutrition Estimate
210 calories · 4g protein · 40g carbs · 5g fat · 4g fiber per serving
