Bhel Puri Recipe| Bhel Poori | Indian Street Food

Bhel Puri recipe | Bhelpuri | Bhel Poori has always occupied a massive position in Indian street food. Recipes of Chaat is known for its amazing flavours, different layers of texture and combinational taste which tickles all the taste buds of the mouth and dominates the senses. But other than these, recipe of Bhel puri is also known for its perfect balance of taste and health. This low-fat snack recipe is loved by all age groups.

What is Bhel Puri?

Bhel Puri recipe | Bhelpuri | Bhel Poori is an immensely popular chaat recipe Indian which is sold in every streets and nooks of India. It is a puffed rice snack recipe prepared with boiled potatoes, papdis, sev, peanuts, farsan or masala chana, chopped onions, tomatoes, coriander leaves, spices and three different types of chutneys. It is mostly sold in paper cones with an edible papdi which also serve as the spoon for it. Bhelpuri is divided into two different types.

Dry Bhel is also renowned as Sukha Bhel. It is mostly prepared with sev, savoury mixture like farsan, roasted peanuts, papdi, veggies like tomatoes, boiled potato, onion, cilantro or coriander leaves, some spices and Lemon juice. No wet ingredients, like chutneys, are used in this recipe. This recipe is quite like Jhalmuri but is not exactly the same.

Wet Bhel is also known as Geela Bhel. Today, I am going to share Wet Bhel recipe with you. The preparation of Wet Bhel is similar to Dry Bhel but three different types of chutneys are added in this recipe.

I have used all these three types of chutneys to prepare the Mumbai bhel puri. Many people skip Red chutney for the preparation. Instead of it, they add some extra garlic and green chillies into the Green Chutney and use it. But the addition of Red Chutney makes the taste and flavour of the Bhel recipe divine. I have shared the details of these three Chutney recipe for Chaat here, in the ‘Instruction’ section, to make things easier for you.

Recipe of Bhel puri is very simple and easy to make. It gets prepared very quickly and can be prepared in big portions which makes it a perfect snack for any get togethers, kitty parties and small birthday parties. To save time and effort, you can mix all the dry ingredients and make the bhel partially ready before your guests arrive. Then you can add the wet ingredients in front of them and serve your guests immediately. It’s a matter of few minutes to make a plate of Bhelpuri | Bhel Poori if all the ingredients are ready.

I am a crazy fan of Indian snacks easy recipes and Bhel Puri recipe is my all-time favourite. I still remember how I used to ask my Mom to prepare Bhelpuri | Bhel Poori at home and she used to prepare an Instant BhelPuri with Maggie Tomato Ketchup and farsan to stop me to eat Bhelpuri on regular basis from outside.

Now, I prepare most of the recipes for Chaat at home very easily. It not only makes the chaat yummier but gives me an inner satisfaction too. I serve my handmade chaat recipes to the elders and kids of my family without a pinch of hesitation. A homemade snack is undoubtedly much healthier than the one bought from somewhere else. My family just loved my homemade recipe of Bhel puri and whenever they have craving for it, they ask me to prepare it rather than going outside to eat it.

Bhel Puri recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get the perfect recipe for Bhel Puri which will taste better than the Bhel poori of any street vendors’ wheel cart.

How to keep Bhel puri crispy for a long while?

To prepare this Indian snack recipe the most common problem that people face is that the Bhel puri | Bhelpuri | Bhel poori gets soggy. To make a crispy wet bhel few things need to be taken care of.

Bhel puri how to make

To prepare Bhel puri, it is very important to assemble all the ingredients before you start plating it.

Whenever I plan to prepare Recipe for Bhel puri, first I prepare three types of chutneys for chaat a day before preparing it and refrigerate them. This makes the recipe handy and reduces the effort.

For the recipes of Chaat, I also prepare the papdi at home. Though Papdi is readily available in the market, but I always prefer homemade papdi over market packaged ones. It makes the Bhel poori crispier and healthier. The Papdis can be stored in an airtight container for around 4 weeks. You can check the Papdi recipe in my previous post.

On the day of preparing the Chaat recipe, I have boiled potatoes, peeled off the skin and cut it into small cubes. I have pressure cooked the potatoes in water for two whistles to boil it. Then I have finely chopped onions, tomatoes and coriander leaves.

I have used crispy puffed rice or Murmure for the recipe. So, I have not dry roasted it before using for Bhelpuri.

First, I have taken a large mixing bowl to prepare the Bhel puri recipe. Then I have added puffed rice, all the veggies, sev, farsan, roasted peanuts, broken papdis and spices, one by one into it and mixed it well. After that, I have added all the wet ingredients like lemon juice, Red Chutney, Green Chutney, Sweet Tamarind Chutney one by one into the bowl and mixed it quickly.

Then I have immediately transferred the Bhel Puri on a plate and sprinkle some extra Sev, Roasted peanuts, chopped onions and cilantros and served it.

To enhance the flavour and taste of the Bhel puri recipe, I have used the spices like Roasted Cumin powder, Chaat Masala and Black Salt.

Normally, a very fine sev, known as Nylon sev, is used for the recipe. I have used the same for the recipe. If it is difficult to get, then normal sev can also be used.

The best part of preparing any chaat recipe is that there is no hard and fast rule to prepare it. It does not has any fixed measurements like the baking recipes. Chaat is the combination of sweet, tangy, salty and heaty taste and you can adjust things according to your choice.

Ingredients:

• 2 cups Puffed Rice (Murmure)
• ½ cup boiled Potato
• 1 small Tomato, deseeded and chopped
• 2 tablespoon Onion, finely chopped
• 2-3 tablespoon Coriander leaves, finely chopped
• ½ tablespoon Lemon juice, freshly squeezed
• 7-8 Papdi
• 2 tablespoon Roasted Peanut
• ¼ cup Sev
• ¼ cup Farsan
• ½ teaspoon Chaat Masala
• ¼ teaspoon Roasted Cumin powder
• ¼ teaspoon Black salt
• 1 tablespoon Sweet Tamarind Chuteny (Imli ki Chutney)
• 1 tablespoon Green Chutney
• ½ tablespoon Red Chutney

• 1 tablespoon Sev
• 1 teaspoon Onion, finely chopped
• 1 teaspoon Coriander leaves, finely chopped
• 3-4 extra Papdis

• 100 Grams Tamarind deseeded or 75 Grams Tamarind Pulp (Readymade)
• 1 cup Water to soak the tamarind
• 1 cup Water for the chutney
• 1 cup grated jaggery, tightly packed
• 1 teaspoon Ginger paste
• ¼ teaspoon Asafoetida (Hing)
• ¼ teaspoon Black pepper powder
• ½ teaspoon Chaat masala
• 1 teaspoon Roasted Cumin powder
• 1 teaspoon Red Chilli powder
• 1 teaspoon Garam Masala powder
• ½ teaspoon Black Salt
• ½ teaspoon Salt

• 1 cup Coriander leaves (Dhaniya)
• ½ cup Mint leaves (Pudina)
• 1 inch Ginger, diced
• 4 Green Chillies
• 1 tablespoon Lemon juice, freshly squeezed
• ¼ teaspoon Roasted Cumin powder
• ½ teaspoon Chaat masala powder
• ½ teaspoon Salt to taste

• 15 Kashmiri Red Chilies
• 1 cup of hot Water for soaking Chillies
• 10 cloves of Garlic
• ½ lemon or 1 tablespoon Lemon juice
• 1 teaspoon Chaat Masala powder
• ½ teaspoon Sugar
• Salt to taste
• ¼ cup Water to make paste

1. Take a large mixing bowl and add puffed rice into it.
   

2. Add tomato, onion, boiled potato, coriander leaves one by one into the mixing bowl and mix it.
   
   
   
   
   

3. Sprinkle some chaat masala, Roasted Cumin powder and black salt on it.
   
   
   

4. Add farsan, roasted peanut, sev and lemon juice into the bowl and give a quick mix.
   
   
   
   
   

5. Break the Papdis and add into the bowl.
   

6. Add Red chutney, Green chutney and Sweet tamarind chutney one by one on it and swirl the mixture quickly with a spoon or spatula.
   
   
   

7. Transfer the mixture immediately on a serving plate.
   

8. At the end, sprinkle some sev, chopped onions, chopped coriander leaves and roasted peanuts on the top with some extra papdis.
   
   
   
   

9. Serve the Bhel Chaat immediately.

1. Soak the Tamarind in 1 cup of water for an hour and then squeeze out the pulp from the Tamarind. Deseed the Tamarind and strain the content with the help of a strainer.
2. Transfer the Tamarind pulp into a pan.
   

3. Add 1 cup of water into the pan.
   

4. Add grated Jaggery into the pan and stir the content.
   

5. Put the pan on flame and cook it in medium flame for 5 minutes until the mixture get even.
6. Add ginger paste, salt, black salt, red chilli powder into the mixture one by one and give a nice stir.
   
   
   
   

7. Cook it in medium flame until the raw smell of ginger goes away.
8. Add the ground asafoetida, black pepper, chaat masala, roasted cumin powder into the pan and give a nice stir.
   
   
   
   

9. Put the flame in high and cook it until the chutney simmers. Stir in between.
   

10. Add garam masala powder and give a quick mix.
    

11. Put the flame in low and cook it for 10-12 minutes until you get the desired consistency. Stir the chutney in between.
    

12. Switch off the flame and put the pan down.

1. Pluck the coriander leaves and mint leaves of their stem.
   
   

2. Wash them thoroughly in running water and squeeze out the excess water.
   
   

3. Transfer the leaves into the jar of a blender.
4. Add green Chillies into the jar.
   

5. Add diced Ginger into the jar of blender.
   

6. Squeeze Lemon juice into it.
   

7. Add Salt, Chaat masala powder and roasted Cumin powder one by one into the jar.
   
   
   

8. Close the lid of the jar and run it for 1-2 minutes to a smooth paste. Add water if required. I have used 1 tablespoon of water.
   

9. Transfer the content into an airtight container.

1. Deseed the Kashmiri red Chillies, if you like.
2. Soak them in hot water for 30 minutes. Water needs to cover all the red chillies. Keep it aside.
   

3. On the other hand, peel the cloves of garlic.
4. Drain out the water from red chillies (Step 2).
5. Transfer the red chillies in the jar of a blender.
   

6. Add Garlic cloves into the jar of blender.
   

7. Squeeze Lemon juice into it.
   

8. Add Salt, sugar, Chaat masala powder and water one by one into the jar.
   
   
   

9. Close the lid of the jar and run it for a minute until it forms a smooth paste.
   

10. Transfer the content into an airtight container.