Bhel Puri Recipe

I absolutely adore this recipe because it’s like a vibrant explosion of flavors and textures—each bite is an adventure in itself with the perfect balance of tang, spice, and crunch. Plus, making it feels like a nostalgic trip back to streetside vendors, filling me with pure joy and satisfaction.

I love making recipes that are full of flavor, and Bhel Puri is one of my favorites. This delightful Indian street food combines 2 cups of puffed rice, 1/2 cup sev, and 1/2 cup papdi with a medley of fresh vegetables like boiled potatoes and tomatoes.

A tangy twist from tamarind chutney and the zing of green chutney make it irresistible.

Ingredients

Puffed Rice (Murmura):
Adds volume to the dish; low in calories; light and crunchy.

Sev (Crunchy Gram Flour Noodles):
Provides a crunchy goodness derived from the protein-packed besan that makes up my mom’s coastal recipe.

Papdi (Crispy Flat Puris):
Supplies texture; contributes a delightful crunch to every mouthful.

Potato:
Provides heartiness; a good source of carbs.

Tamarind Chutney:
Styles imparts a sweetness with a hint of twang; it’s rich in antioxidants.

Green Chutney:
Packs a punch of flavor; usually consists of fresh coriander and mint.

Raw Mango:
Provides a unique tang; light in calories but heavy in vitamin C.

Lemon Juice:
Improves tastes with sharpness; a general supply of good vitamin C.

Chaat Masala:
Blend of spices that are fragrant; provides a unique flavor profile that is both salty and tangy.

Coriander Leaves:
Introduces newness; abundant in vitamins and antioxidants.

Ingredient Quantities

• 2 cups puffed rice (murmura)
• 1/2 cup sev (crunchy gram flour noodles)
• 1/2 cup papdi (crispy flat puris)
• 1 medium potato, boiled, peeled, and chopped
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1/4 cup raw mango, finely chopped (optional)
• 2-3 tablespoons tamarind chutney
• 2 tablespoons green chutney
• 1 teaspoon chaat masala
• 1 tablespoon lemon juice
• 2 tablespoons coriander leaves, finely chopped
• Salt to taste
• 1-2 green chilies, finely chopped (optional)

Instructions

1. In a large mixing bowl, put together the puffed rice, sev, and broken papdi. These are the main ingredients of your Bhel Puri, forming its base with light and crisp textures.

2. Incorporate the chopped boiled potato, finely chopped onion, tomato, and raw mango (if using) into the dry ingredients and mix them gently with your hands.

3. Tamarind chutney and green chutney should be poured over the mixture. The amounts can be adjusted based on your preference for sweet and spicy.

4. Sprinkle salt to taste over the bhel mixture and add chaat masala.

5. Evenly drizzle the lemon juice over the top.

6. Finely chop the coriander leaves and green chilies, and add them to the bowl for an extra kick of freshness—these are the moments when cooking truly shines.

7. With two large spoons or your hands, tenderly mix all the elements together to ensure they are well-mounted with the chutneys and spices.

8. Sample the concoction and modify the flavoring if necessary. Add additional chutneys or chaat masala as per your preference.

9. Immediately serve in authentic small bowls or paper cones.

10. Serve with an additional garnish of sev and coriander leaves for extra flavor and crunch.

Equipment Needed

1. Large mixing bowl
2. Sharp knife
3. Cutting board
4. Two large spoons
5. Juicer or lemon squeezer
6. Measuring cups and spoons
7. Serving bowls or paper cones

FAQ

• Q: Can I prepare Bhel Puri in advance?It’s advisable to combine the components right before serving to avoid having the puffed rice get wet and limp.
• Q: Is there a substitute for raw mango if it’s not available?A: If you can’t find raw mango, you can substitute lemon juice for several drops of the real thing for the tangy flavor that makes this dish pop.
• Q: How can I make it spicier?To boost the heat level, mix in finely chopped green chilies or a small amount of red chili powder.
• Q: What can I use if I don’t have papdi?Crushed puri or broken pieces of tortilla chips can be used to achieve the same crunch.
• Q: Can I add other vegetables?Q: Is it permissible to add some finely chopped cucumbers, boiled chickpeas, or grated carrots? Anything else?
• Q: Is it possible to make Bhel Puri gluten-free?A: To make it gluten-free, ensure both the sev and papdi are made from gluten-free ingredients or find suitable alternatives.

Substitutions and Variations

Sev: Substitute with crunchy sticks made from fried chickpea flour or crushed potato chips for a similar texture.
Papdi: Use crushed tortilla chips or pita chips as an alternative.
Raw Mango: Replace with a hefty dose of extra lemon juice that yields the necessary tartness.
Chutney of Tamarind. Use date chutney or a mixture of ketchup and lemon juice for a sweet and tangy flavor profile.
Chaat Masala: Substitute with a mixture of ground roasted cumin and black salt.

Pro Tips

1. Freshness is Key Always prepare Bhel Puri just before serving. The puffed rice tends to get soggy quickly, so mix all ingredients only when you’re ready to eat to maintain the crisp texture.

2. Customize Heat Levels If you prefer a spicier bhel, add more green chilies or a pinch of red chili powder. For a milder version, reduce or skip the chilies altogether.

3. Balance Flavors Ensure a perfect balance of sweet, tangy, and spicy. Taste as you go and adjust the amounts of tamarind and green chutneys, lemon juice, and salt to your preference.

4. Add Crunch Varieties For more texture, consider adding roasted peanuts or fried cashews to the mix. This adds a nutty crunch that complements the other ingredients well.

5. Presentation Matters Serving Bhel Puri in traditional paper cones or small bowls not only adds authenticity but also enhances the eating experience. Garnish generously with sev and coriander leaves for a professional touch.