Bhel Puri

Bhel Puri is one of the street foods of India.Bhel puri can be served in many ways, but it is usually served in a paper folded in the form of a cone and is consumed using a paper spoon or by the ‘papdi‘ which is itself an edible component of the ‘Bhel Puri’.

This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. 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  

Bhelpuri is a typically Gujarati balance of sweet, salty, tart and spicy flavours, with different textures as well, including crispy and crunchy from from the puffed rice and fried sev.  Other commonly used ingredients include tomatoes, onions and jalapeño added to the base.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 cilantro leaves and green chillies and mint.You will find different recipes for bhel puri.


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Different ways of serving Bhel


  •  4            cups Mumra(puffed rice)
  • 1             cup sev
  • 1             cup Chevro
  • 12           medium size puris
  • 2             tbsp oil
  • 1/4          tsp turmeric powder
  • 1/4          tsp red chili powder
  • 1             tsp salt
  • 2             boiled potato diced  in 1/2 ”
  • 2             cups chickpeas
  • 1/4          tsp freshly ground black pepper
  • 1/4          tsp freshly ground cumin
  • 1/2          tsp green chutney
  • 2             tbsp diced raw Mango(optional)
  • 2             tbsp pomegranate
  • 1             medium onion, finely diced
  • 2             tbsp chopped cilantro
  • 1             tbsp chopped mint leaves
  • 1/4          tsp freshly ground black pepper and cumin

To serve

  • Mint chutney
  • Red garlic chutney
  • Tamarind chutney


  1. In a large mixing bowl mix turmeric powder, red chili powder and salt.  Add the Mamra and toss it around. Bake the Mamra in a  preheated 300 degree oven for 20 min till the Mamra are crispy.  Remove from the oven and let it cool.
  2. In a medium bowl put the diced potatoes and Chickpeas.   Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.
  • To assemble
  1. Take  6 soup bowls.  Break the puris in bite size pieces and divide it between the 6 bowls.
  2. Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
  3. Sprinkle onions, cilantro, mint, Mango and pomegranate.
  4. Sprinkle black pepper and cumin.
  • Note:
  • You can buy sev, Mamra, chevro from an Indian grocery store.u



















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