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.
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
- 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 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)
- 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.
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
Bhel Puri
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
Sona W says
Quick question - is the BHEL mix gluten-free?
Archana says
Hi Sona, Deep Bhel Mix is not gluten-free. You can buy sev-mamra mixture that si gluten free from Indian grocery stores