Tangy, Spicy, and Sweet Bhel Puri is a 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.

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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.
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 protein.
More Chaat Recipes
- Papdi Chaat
- Dahi Sev Puri
- Tater Tots Chaat
- Aloo Chaat
- Dahi Bhalle
- Ragda Patties
- Banana Avocado Chaat
Recipe
Bhel Puri with Chutney (Street Style Recipe)
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 pomegranate seeds or diced raw or ripe mangoes
- 2 tablespoons cilantro finely chopped
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 pomegranate seeds and cilantro. Give a quick mix and 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 is gluten free from Indian grocery stores