Bhel Puri

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.

Bhel Puri can be easily adjusted to your spice levels. In this recipe, I use mild Kashmiri red chili which makes it medium spicy and can be adjusted easily to your spice level. Store-bought green chutneys can be very spicy too, I highly recommend my homemade green chutney which is flavorful but not overly spicy. And lastly, if you do enjoy spicier bhelpuri, add finely chopped green chilies to the Bhel.

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!

How to Make Bhel Puri

• Add the Bhel mix to a bowl. Layer with onion, tomatoes, and boiled potatoes (photos 1 - 2)
• Drizzle over green chutney and tamarind chutney. Sprinkle red chili powder, ground cumin, and chaat masala on top (photos 3 - 4)

• Garnish with cilantro and pomegranate seeds (photos 5 - 6)

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. Add a squeeze of fresh lemon juice for a bright tangy flavor.

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.
• Add a handful of roasted peanuts for added proteins.