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    Home » Indian

    Bhel Puri

    Published: Jul 26, 2022 · Modified: Dec 12, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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    Tangy, Spicy, and Sweet Bhel Puri is popular Indian street food. Made with crispy puffed rice, crunchy gram flour noodles mixed in spicy green chutney, sweet-tangy tamarind chutney, and ground spices garnished with cilantro and pomegranates. A flavor-packed vegan snack that is quick and easy to make and a crowd-pleaser dish that is easily customized to your taste.

    Bhel Puri in a serving bowl and two individual bowls

    What is Bhel Puri

    Mumbai street food, Bhel Puri is a variation of Chaat - food with layers of sweet, tangy, and spicy flavors. The main ingredient in Bhel Puri is the Bhel itself. Bhel is a crunchy delicious snack that is often enjoyed as it too. Bhel is a mix of Sev (crunchy gram flour noodles), Mamra (crispy puffed rice), and spices. To make Bhel Puri, the dry Bhel is mixed with spicy, sweet, and tangy chutneys, finely diced onions, and tomatoes and is garnished with additional dry spices and cilantro. Crushed pieces of Papdi (crunchy fried puris) are also added for additional crunchy textures to the dish.

    Ingredients for Bhel Puri in individual bowls

    Ingredients

    • Bhel - This main ingredient is readily available in Indian grocery stores. There are a few brands that make Bhel some spicer than others. I love Deep brand Bhel as it is not overly spicy and also includes pieces of Papdi in it
    • Chutneys - cilantro mint chutney for spicy flavors and tamarind chutney for a sweet and tangy flavor
    • Potato - steamed, peeled, and cut into small cubes
    • Onion and tomato - finely diced onions and tomatoes. Both are optional but add lovely texture and flavor
    • Spices - Kashmiri red chili, ground cumin, and chaat masala add earthy warm flavors
    • Garnish - Sprinkle over lots of finely chopped cilantro and I would also recommend adding pomegranates for a pop of color and fun texture!
    Bhel Puri in a serving bowl and two individual bowls

    How to make Bhel Puri

    • Add the Bhel mix to a bowl. Layer with onion, tomatoes, and potato (photos 1 - 2)
    • Drizzle over green chutney and tamarind chutney. Sprinkle red chili powder, ground cumin, and chaat masala on top (photos 3 - 4)
    photos one through four showing how to make bhel
    • Garnish with cilantro and pomegranate seeds (photos 5 - 6)
    photos five and six showing bhel garnished with pomegranates and cilantro

    Serving

    Bhel Puri is best served immediately as it will get soggy over time. To serve for a party, you can prepare all the add-ons and keep them in individual bowls as shown in the ingredient photo earlier in this post. Mix just before serving or have your guests mix Bhel Puri to their liking so they can add more or less of the chutneys, yogurt, spices, etc.

    Bhel puri served in a white bowl

    Tips for making Bhel Puri

    • The best way to enjoy Bhel Puri is to serve it immediately so it does not get too soggy.
    • Chutneys can be prepared 2 to 3 days ahead
    • Steam the potato a few hours ahead or even a day before
    • You can also serve the Bhel dry by skipping the chutneys

    More Chaat Recipes

    • Papdi Chaat
    • Dahi Sev Puri
    • Tater Tots Chaat
    • Aloo Chaat
    • Dahi Bhalle
    • Ragda Patties
    • Banana Avocado Chaat
    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Bhel Puri in 2 small bowls and a serving bowl
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    4.75 from 4 votes

    Bhel Puri

    Tangy, sweet, and spicy Bhel Puri is quick and easy to make at home. A crowd-pleaser dish that is easily customized to your taste.
    Prep Time10 mins
    Total Time10 mins
    Course: Appetizer, Snack
    Cuisine: Indian
    Servings: 4
    Calories: 179kcal
    Author: Archana Mundhe

    Ingredients

    • 6 oz bhel mix 2 cups
    • ¼ cup red onion finely diced
    • ¼ cup tomato finely diced
    • 1 small potato boiled, peeled, and diced small
    • 2 to 4 tablespoons green chutney
    • 2 to 4 tablespoons tamarind chutney
    • ½ teaspoon kashmiri red chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon chaat masala
    • 2 tablespoons cilantro finely chopped
    • 2 tablespoons pomegranate seeds

    Instructions

    • Add the Bhel mix to a mixing bowl.
    • Layer with onion, tomatoes and potato.
    • Drizzle over green chutney and tamarind chutney.
    • Sprinkle red chili powder, ground cumin, and chaat masala on top.
    • Garnish with cilantro and pomegranate seeds. Serve immediately

    Video

    Notes

    • The best way to enjoy Bhel Puri is to serve it immediately so it does not get too soggy.
    • Chutneys can be prepared 2 to 3 days ahead
    • Steam the potato a few hours ahead or even a day before
    • You can also serve the Bhel dry by skipping the chutneys

    Nutrition

    Calories: 179kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 348mg | Potassium: 432mg | Fiber: 3g | Sugar: 6g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sona W says

      December 12, 2022 at 12:09 pm

      Quick question - is the BHEL mix gluten-free?

      Reply
      • Archana says

        December 13, 2022 at 2:31 pm

        Hi Sona, Deep Bhel Mix is not gluten-free. You can buy sev-mamra mixture that si gluten free from Indian grocery stores

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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