Bhel Puri (Bombay Bhel Poori) Recipe
Bhel Puri is a popular Indian street-side snack, made with puffed rice, crispy papdis and sev, chaat masala and chutney - all tossed together and enjoyed immediately!
Servings 5
Calories 150kcal
Ingredients
- 5 cups Puffed Rice (Murmura)
- 1 Red Onion finely chopped
- 1 Tomato finely chopped
- 3 Potatoes boiled, peeled and cooled
- 1 cup Papdi (namkeen)
- 1 teaspoon Chaat Masala
- ½ teaspoon Lime juice
For the green chutney
- 1 cup Mint
- 1.5 cups Coriander
- 1 Green chili
- ½ inch Ginger
- ½ teaspoon Lime juice
- 1 teaspoon Chaat Masala
- ¼ teaspoon Salt (or Black Salt / Kala Namak)
Red chutney
- 2-3 Kashmiri red chili (dried whole chili)
- 5-6 cloves Garlic
- ½ teaspoon Salt (or Black Salt / Kala Namak)
- Water to soak the chilies
Imli Chutney (Tamarind Chutney)
- ⅓ cup Tamarind
- 3 tbsp Jaggery (powdered or grated)
- ¾ tsp Cumin Powder
- ¾ tsp Kashmiri Red Chili Powder
- 1 tsp Kala Namak (Black Salt)
- ¾ tsp Ginger Powder
Garnishing
- ⅓ Raw green mango finely chopped
- 3-4 Papdis
- ⅓ cup fresh coriander leaves chopped
- ⅓ cup Pomegranate seeds
- ⅓ cup Sev
Instructions
Green Chutney For Bhel
- In a blender jar, add all the ingredients for green chutney along with 2 tablespoons of water. Blend until combined to a dip-like consistency. Do not over-blend.Taste and check for seasoning. Add more salt or lime juice or water as needed.
Red Chutney For Bhel
- Start by soaking the red chilies in water for 20-30 minutes. Peel the garlic. Take out the soaked red chilies (drain the water). Add chilies, garlic salt, and 1teaspoon of water to a blender jar. Blend until a thick red chutney is formed.
Imli Chutney (Tamarind Chutney for Bhel)
- Soak tamarind in hot water for 30 minutes. Squeeze out the pulp into the same bowl and discard the seeds. Strain the pulp into another bowl and keep it aside. On a small saucepan on the stovetop, heat the oil. Add the Cumin, RedChili Powder, Black Salt (Kala Namak) and Ginger Powder. Reduce heat, add thes trained tamarind pulp. Add in Jaggery powder (or grated jaggery). Cook for 5minutes on low heat until jaggery dissolves. Cool down and use in Bhel.
Prepare the rest of the Ingredients
- In a large wok, toast the puffed rice, stirring frequently, for 4-5 minutes. Turn off the heat, and keep aside.
- Coarsely mash the boiled and cooled potatoes and keep aside. The potatoes should be dry with little to no moisture.
How to assemble the Bhel Puri
- In a large mixing bowl, add the toasted puffed rice, crushed papdis, chopped onions, chopped tomatoes, and some of the chopped green mango.
- Add 1 tablespoon each of the green, red and date and tamarind chutneys. Working quickly, mix all the ingredients well to combine.
- Add the chaat masala, lime juice and mix again. Top off with the chopped coriander, more raw mango, sev, 3-4 crushed papdis, and add more chutneys to garnish.
- Serve and enjoy immediately!
Video
Notes
- Optional additional add-ins for bhelpuri: Roasted peanuts, chopped cucumber, Chopped green chilies, Pomegranate seeds, Sprouted moong beans
- Prepare all the ingredients and keep them ready, mix together just before you are ready to serve. Don't make it ahead, the bhelpuri will be soggy.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 357mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 5mg