Bhel Puri

Bhel Puri is one of my all-time favorite Mumbai street snacks - a crunchy, tangy, spicy explosion of flavor! It starts with Bhel, a mix of puffed rice, sev, and spices, and gets tossed with chutneys, onions, tomatoes, and crushed papdi for that irresistible chaat-style crunch.

The best part? You can totally customize the heat. I use Kashmiri chili powder for a gentle kick, or turn it up with finely chopped green chilies if you like it spicier.

For a bright, vibrant twist, I always go with my homemade green chutney! It adds a burst of fresh, herby flavor that takes the whole dish up a notch.

Looking for more street food favorites? I have tons of Indian appetizer recipes you can explore — from spicy chaats to crowd pleasers like my Street Style Vada Pav, made with yummy batata vadas tucked into soft buns and layered with flavorful chutneys. It’s street food heaven, right at home!

Ingredient Notes

Bhel: For this recipe, you’ll need one bag of Bhel mix, which is readily available at most Indian grocery stores. Bhel is a crunchy blend of puffed rice (mamra), sev (gram flour noodles), and spices. Some brands are spicier than others; I prefer Deep and Chedda Bhel Mix as they are milder and even have bits of Papdi (crispy fried puris) for extra crunch.

Chutneys: Bhel Puri gets its signature sweet-spicy-tangy flavor from chutneys. You’ll need a spicy green cilantro mint chutney and a sweet-tangy tamarind chutney. I recommend making homemade chutneys as they’re fresher and easier to adjust for spice.

Vegetables: Finely diced red onions, tomatoes, and small cubes of steamed and peeled potatoes are traditional additions that bring freshness, texture, and heartiness to the Bhel. While optional, they really enhance the flavor and make the dish more satisfying.

Spices: To season the Bhel, you’ll just need a few key spices like Kashmiri red chili powder for a mild heat and vibrant color, ground cumin for earthy depth, and a sprinkle of chaat masala for that classic, tangy street food flavor.

Garnish: Finish your Bhel Puri with lots of finely chopped cilantro. For a fun twist, add a handful of pomegranate seeds — they bring a pop of color, sweetness, and juicy texture to every bite! When in season, I also love adding raw or ripe mangoes to bhel.

How to Make Bhel Puri

Serving

Bhel Puri is best served immediately, as it will get soggy over time. To serve 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 chutneys, yogurt, spices, etc. Add a squeeze of fresh lemon juice for a bright, tangy flavor.