Bhel Puri or Bombay Bhel is a delightful street food from India that is a tasty snack.
While the general recipe remains the same, it is highly versatile and can be modified as per your taste and liking.
Bhel puri recipe is all about balance. It is an explosion of flavors: sour, salty, slightly sweet and spicy.
It is this melee of flavours that gets your tastebuds in a tizzy. It is a perfect anytime snack and comes together quickly with pre prep.
You will also love these chaats Pav bhaji, Vada Pav, Pani puri, Aloo tikki chaat, Samosa, Dahi vada
What is Bhel Puri?
Bhel Puri is a popular Indian street food, from the city of Mumbai. It is considered a type of quick chaat or a snack.
You will see street side vendors dishing this out to people looking for a quick and cheap bite.
It is made with a number of dry ingredients that are made tasty by addition of chutneys and spices.
Served in a newspaper cone, this is a quick and on-the-go snack very popular in India.
Dry Bhel Puri
As the name suggests, this bhel puri skips the wet chutneys making it crunchier and easy to carry and munch on.
Wet Bhel Puri
This Bhel has the chutneys which make the bhel very flavorful. The only hitch you have to consume it right away.
It becomes soggy and inedible if stored.
Why You'll Love Bhel Puri
Flavor Explosion: Every bite of Bhel Puri is an explosion of flavors.
The sweetness of tamarind chutney, the spiciness of green chutney, and the tanginess of chaat masala create an unforgettable culinary experience.
Customizable: The beauty of Bhel Puri lies in its flexibility.
You can tweak the ingredients and spices to your preference, making it so easy for any kind of cook.
Easy and Quick to Prepare: Making Bhel Puri is as easy as mixing the ingredients together.
It's a quick and straightforward process, making it a perfect option for sudden snack cravings or unexpected guests.
An Authentic Taste of India: Bhel Puri gives you a taste of authentic Indian street food.
It is not just a dish, but a cultural experience that transports you to the vibrant streets of Mumbai with every bite.
Ideal for Parties: Due to its ease of preparation and popularity among people of all ages, Bombay Bhel or Mumbai bhel puri is an ideal choice for parties.
It's a sure-shot crowd pleaser that adds an exciting element to your party menu.
Puffed Rice: This is the main ingredient of Bhel Puri, lending a delightful crunch and lightness to the dish. Lightly roast it for added crispiness.
Sev, Papdi and Peanuts: These provide added crunch and taste to bhel puri. Use whatever you have available.
Chutneys: Green and tamarind chutneys add a balance of tanginess, heat and sweetness to the bhel.
Onions, Tomatoes and Potatoes: Diced onions, potatoes and tomatoes add body and taste to bhel.
Raw Mango: It introduces a surprising, yet delectable sourness. Skip if unavailable.
Chaat Masala and lemon juice: These provide a delicious garnish to the bhel.
Assemble all ingredients to make bhel puri. I generally dry roast murmura or puffed rice on a hot pan till nice and crispy.
This enhances the taste of bhel puri.
Make both the green chutney and the tamarind chutney and keep aside.
To Make Green Chutney
Take ½ cup cilantro or coriander leaves. Add ¼ cup mint leaves. Add 2 green chillies, 2 cloves garlic, 1 tsp. lemon juice and salt to taste.
Add 1 tbsp. water and blend to make a thick smooth chutney. Your green chutney is now ready.
To Make Tamarind Chutney
Take 3 tbsp. jaggery or dates along with 1 tbsp. tamarind paste. Heat and bring to a boil.
Add ¼ tsp. black or pink salt, ¼ tsp. cumin powder and 2 pinches dry ginger powder. Mix well.
Add ½ tsp. Kashmiri red chilli powder. Cook till it thickens slightly. Taste and adjust sweet and sour flavors.
Your tamarind chutney is ready.
Assemble, sev, papdi, mixture (or roasted peanuts and chana).
Have some black salt or pink salt and some chaat masala to enhance the taste of the bhel.
Also some lemon juice.
Chop into same-sized pieces potatoes, tomatoes and onion.
Also a couple of tbsp. of finely chopped cilantro for garnishing.
In a mixing bowl add together puffed rice, mixture, chopped veggies, chutneys, spices and mix together.
Do roast the puffed rice for more crunch.
Finely chopping the veggies helps to get just the right mouthful in the bhel.
Top with fine sev and papdi along with lemon juice and serve instantly.
This bhel puri cannot be stored. Make sure that you serve immediately or it gets soggy.
How to Make Dry Bhel Puri
There is also a dry bhel puri that is often made and eaten.
The only difference is that all the above ingredients are used in the dry bhel except wet chutneys.
The flavour comes from lime juice and spice mixes. You can add more chopped green chillies or red chilli powder if you want it hotter.
This one does not get soggy easily and it is easier to make it quickly. Some people add things like boiled chickpeas or boiled sprouted lentils to this.
In case you want to make your own bhel mix try this video
Hope you liked these bhel puri recipes and will make it in a hygienic way at home.
Enjoy this popular streetside snack at home.
Variations and Substitutions for Bhel Puri
Sweet Potatoes: For a different flavor and nutritional boost, consider replacing the regular boiled potatoes with boiled sweet potatoes.
They add a slight sweetness to your bhel.
Roasted Peanuts and Chana: To add a nuttier crunch to your Bhel Puri, you can include roasted peanuts and chana.
Sprouts: For a more nutritious version, adding steamed sprouts to your Bhel Puri can be a healthy choice.
Pomegranate Seeds: These can add a sweet and tart flavor, along with a beautiful color contrast to your Bhel Puri.
Mustard Oil: To add a smoky, nutty flavor, you can drizzle a little bit of mustard oil over the Bhel Puri just before serving.
Something similar to jhal muri popularly made in Bengal.
Baked Sev: For a healthier alternative, you can replace the traditional fried sev with baked sev.
Expert Tips for Making Bombay Bhel
1. Balance Your Flavors: The secret to an exceptional Bombay Bhel is mastering the balance of flavors.
Use spices and chutneys for the perfect blend of salty, spicy, sweet and sour flavors.
2. Crunchy Textures: Use crispy puffed rice, crunchy roasted peanuts, chana or crispy mixture with sev for a crunchy treat.
Bhel puri is always crunchy.
3. Add Ingredients Just Before Serving: To maintain the crispiness and freshness of the Bombay Bhel, add the chutneys and fresh ingredients just before serving.
4. Experiment with Substitutions: Don't shy away from substituting or adding ingredients to your Bhel Puri.
Roasted peanuts, pomegranate seeds, or sprouts can add a new dimension to the dish, making it more nutritious yet tasty.
5. Storage Tips: Store dry ingredients like puffed rice and sev separately in airtight containers to keep them crisp.
The chutneys should be refrigerated and used within a week to maintain their fresh flavors.
This will help you to whip up a delicious Bhel Puri whenever you desire, with minimal preparation time.
Here's the recipe card:
📖 Recipe Card
Mumbai Style Bhel Puri | Bombay Bhel
- 2 cups puffed rice
- ½ cup mixture or namkeen
- ½ onion chopped fine
- ½ tomato chopped fine
- ½ potato chopped fine
- ¼ raw mango chopped fine
- 1 tbsp. cilantro finely chopped
- 1 green chilli finely chopped
- ½ tsp. lemon juice
- Green chutney
- Tamarind sweet chutney
- ½ tsp. Chaat masala
- Black salt or pink salt
- 2 tbsp. Thin sev
- 4 papdi
- Assemble all ingredients to make bhel puri. I generally dry roast murmura or puffed rice on a hot pan till nice and crispy.
- This enhances the taste of bhel puri.
- Make both the green chutney and the tamarind chutney and keep aside.
To Make Green Chutney
- Take ½ cup cilantro or coriander leaves. Add ¼ cup mint leaves. Add 2 green chillies, 2 cloves garlic, 1 tsp. lemon juice and salt to taste.
- Add 1 tbsp. water and blend to make a thick smooth chutney. Your green chutney is now ready.
To Make Tamarind Chutney
- Take 3 tbsp. jaggery or dates along with 1 tbsp. tamarind paste. Heat and bring to a boil.
- Add ¼ tsp. black or pink salt, ¼ tsp. cumin powder and 2 pinches dry ginger powder. Mix well.
- Add ½ tsp. Kashmiri red chilli powder. Cook till it thickens slightly. Taste and adjust sweet and sour flavors.
- Your tamarind chutney is ready.
- Assemble, sev, papdi, mixture (or roasted peanuts and chana).
- Have some black salt or pink salt and some chaat masala to enhance the taste of the bhel.
- Also some lemon juice.
- Chop into same-sized pieces potatoes, tomatoes and onion.
- Also a couple of tbsp. of finely chopped cilantro for garnishing.
- In a mixing bowl add together puffed rice, mixture, chopped veggies, chutneys, spices and mix together.
- Do roast the puffed rice for more crunch.
- Finely chopping the veggies helps to get just the right mouthful in the bhel.
- Top with fine sev and papdi along with lemon juice and serve instantly.
- Do not store or it will go soggy. For dry bhel, skip the chutneys and just mix together everything else and serve.
- I don’t like sweet chutney so I use only the spicy green chutney in my bhel puri.
- You can also use grated carrot if you like but I like this combination of veggies.
- Make sure you serve immediately or your puffed rice will get soggy. You can’t make bhel puri and store it. You have to make it and serve instantly.
- Adjust spice according to taste.
- You can use roasted peanuts and chana for added crunch.
- You can also add pomegranate arils for colour and a sweet burst of colour.
- To make dry bhel, just skip the chutneys and serve after mixing.
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