Mumbai Style Bhel Puri

Bhelpuri is made from puffed rice and Sev mixed with potatoes, onions, Chat masala and chutney and mixture (a mix of different types of fried snacks), as the base of the snack.Bhelpuri has a balance of sweet, salty, tart and spicy flavors, with different textures as well, including crispy and crunchy from the puffed rice and fried sev. Other commonly used ingredients include tomatoes, and chilis added to the base; In northern India recipes also made by adding boiled potatoes cut into small pieces.

Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind  and a green spicy chutney made from coriander leaves and green chillies.


1 cup of puffed rice 

1/4 cup diced, seeded tomatoes 

1/2 cup of finely chopped onions 

1/4 cup of boiled, diced potatoes 

1 tsp of grated ginger 

1 cup of crushed chaat papdi (papad) 

1.5 cups of nylon sev 

3-4 tbsp of green chutney 

2-3 tbsp of red chutney 

1/2 tsp of black salt (or to taste) 

1/2 tsp of garam masala or chaat masala 

1/4 cup of roasted peanuts (salted or unsalted) 

1/4 cup of chopped coriander leaves 

1 tbsp of lemon juice (more or less to taste)


Prepare the chutneys first. You can do this anytime and store them in the refrigerator.

For green chutney, grind together mint leaves, coriander leaves, cumin seeds, chaat masala, lemon juice, and rest of ingredients to a smooth paste with water.

Recipe for date and tamrind chutney will be available on my blog by Tomorrow!

Once you have the chutneys ready and have boiled the potatoes, putting together the bhel puri is a breeze.

To assemble the bhel puri:

1. Set aside 1/2 cup sev and add all other ingredients to a wide bowl.

2. Using a wide spoon or spatula, mix thoroughly until all ingredients are combined fully. The most important step is right after this – taste testing! Taste test to see if the sour vs sweet vs spicy is good and suits your taste. Adjust the ingredients (add more sweet chutney, salt, etc) to make it perfect. Adjust ingredients according to how spicy, sour, sweet you want your bhel puri to be.

3. Finally, add the reserved sev and garnish with chopped coriander leaves.

Serve immediately, otherwise the bhel puri will get soggy. If making for a large group, mix the ingredients in batches to ensure freshness and crispness of the sev and puffed rice.


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