Bhel Puri recipe | How to make Bhel puri | Mumbai Bhel Puri | Bhelpuri recipe |
by Tarla Dalal

Mumbai street style bhel puri | bhel | bhelpuri enjoy with 20 amazing pictures.

Think of bhel puri and the first thing that comes to mind is Mumbai street style bhel puri. From the famous Chowpatty beach to Juhu beach and street foods of Mumbai, you will find bhelpuri, very delicious and quick evening snack.

Wanting to make something very delicious and quick for evening snack? Bhel Puri such an exciting snack to munch on. Though bhel puri chaat is also a pleasure to watch the chaat wallah whip up this tongue-tickling street food, make it at home is always healthier and efficient.

Bhel puri sold on every street corner in Mumbai, and now widespread in other Indian cities and towns too. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Mumbai street style bhel puri is a wonderful preparation of puffed rice tossed together with a lot of tangy chutneys, aromatic seasonings, crunchy veggies and flavourful garnishes.

Now, you can recreate the magic in your own kitchen with this simple recipe. We have prepared bhel puri by taking, puffed rice which is the main ingredient to the dish, added onions, boiled potatoes, khajur imli ki chutney, green chutney, garlic chutney, fresh coriander, chaat masala, lemon juice, sev and crushed papdi and mixed everything together. The bhel puri is ready to be assembled. Divide the mixture into 4 equal portions and garnish each portion with sev, papdis, masala dal, raw mango, coriander and 1 papdi.

If you have all the chutneys prepared and stored bhelpuri can be prepared in a jiffy, not only bhelpuri but any chaat can be prepared quickly.

Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school.

Enjoy Mumbai street style bhel puri | bhel | bhelpuri |with detailed step by step photos and video below.

This recipe has been viewed 717755 times

4/5 stars 100% LIKED IT
4 REVIEWS ALL GOOD

Bhel Puri, Mumbai Roadside Bhel Puri recipe - How to make Bhel Puri, Mumbai Roadside Bhel Puri

For Bhel Puri
4 cups puffed rice (kurmura)
1/2 cup finely chopped onions
1/2 cup boiled , peeled and chopped potatoes
3/4 cup khajur imli ki chutney
1/2 cup green chutney
2 tbsp fresh garlic chutney
1/4 cup finely chopped coriander (dhania)
1 1/2 tsp chaat masala
salt to taste
1/2 tbsp lemon juice
1 cup sev
1/2 cup coarsely crushed papdis

For The Garnish
coarsely crushed papdis
fried masala chana dal
finely chopped raw mango
finely chopped coriander (dhania)
4 papdis

Method
Bhel puri

To make bhel puri, combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.
Divide the mixture into 4 equal portions and garnish each portion with sev, papdis, masala dal, raw mango, coriander and 1 papdi.
Serve the bhel puri immediately.

Handy tip:

Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

Nutrient values (Abbrv) per serving

Energy	289 cal
Protein	7.8 g
Carbohydrates	39.2 g
Fiber	4.7 g
Fat	11.2 g
Cholesterol	0 mg
Sodium	24.7 mg

Click here to view calories for Bhel Puri, Mumbai Roadside Bhel Puri

Bhel Puri Video by Tarla Dalal

Bhel Puri, Mumbai Roadside Bhel Puri recipe with step by step photos

Recipe notes for Bhel Puri

In case the puffed rice is not crisp, dry roast with a little oil in a kadhai till they are crisp.
Puffed rice can also be roasted with salt and turmeric and then used to make bhel.
Adjust the quantity of the chutneys to suit your tastebuds.
Besides sev and masala chana dal you can also garnish the bhel puri | bhel | bhelpuri | with salted peanuts and tomatoes.
Mumbai street style bhel puri | bhel | bhelpuri | should be served immediately or else it will become soggy.

Try other variants of bhel like Dahi Bhel, Corn Bhel, Mixed sprouts Bhel, Sukha Bhel, Oats and Poha Sukha Bhel.

Making Bhel Puri with Step by Step Photos

To make Mumbai roadside famous Bhel Puri, in a deep bowl take the puffed rice (kumura).
Add finely chopped onions.
Add boiled, peeled and finely chopped potatoes.
Add the Khajur Imli ki Chutney ki chutney. Here is a detailed recipe of Khajur imli ki chutney with step by step photos. This chutney can be made in advance and stored.

Add the green chutney. This is to give bhel puri a chatpata flavour.
Add the lehsun ki chutney. See our easy recipe for lehsun ki chutney with step by step photos.
Add finely chopped coriander.
Add the chaat masala. Here is a recipe to make homemade chaat masala. We also have an amazing recipe for dry masala powder that can be used to enhance the flavour of chaat recipes like bhel puri, sev puri, etc.
Add salt to taste, take care while adding salt as there is some salt in chaat masala also.

Add lemon juice for some tangy flavour.
Add nylon sev.
Finally add crushed Papadis. These give a nice crunch to the Bhel Puri. They are readily available in the market, but you can make crispy papdi at home too.
Now with your hands gently mix together all the ingredients.
To serve take a portion of the bhel puri in a serving bowl.

To garnish the bhel puri first sprinkle some nylon sev over it.
Then top it a few crushed Papadis.
Sprinkle some masala dal.
Sprinkle some finely chopped raw mango for some additional tang and crunch. You can skip this if raw mangoes are not in season.
Finally garnish Mumbai street style bhel puri | bhel | bhelpuri | with finely chopped coriander.

Now serve Mumbai street style bhel puri | bhel | bhelpuri | topped with a papadi. This papadi can be used as a spoon to eat the bhel puri.

tips to make bhel puri

Always keep chutneys ready in fridge, so its easy to make this bhel puri recipe.
Make sure to serve it immediately to avoid it from getting soggy.
Adding less or more chutneys depends on your taste so use it as you like it.