Bhel Puri Recipe

Spicy and tangy Bhelpuri recipe. Sharing today this spicy tangy and crunchy snack and street food from Mumbai. Mumbai Street Style Bhelpuri Recipe.

5 from 1 vote

Print Pin

Course: Appetizer, Snack

Cuisine: Indian, indian cuisine

Keyword: snack recipe, teatime snack

Prep Time: 20

Cook Time: 5

Servings:

Calories: 192kcal

Firstly finely chop the veggies like onion, tomato, cucumber, boiled potato and green chillies. Keep these aside.
In a pan, heat one teaspoon of oil, add turmeric and puffed rice. Roast puffed rice on low for 2-3 minutes. Remove from heat and cool down.

In a bowl add puffed rice, chopped cucumbers, tomatoes, boiled potatoes and onions (I skipped).
Add peanuts and bhujia. Break the thick potato chips into smaller pieces.
Add cumin powder, chaat masala powder, red chilli powder, black salt and salt as per taste.
Now add chopped green chillies, green chutney and tamarind sauce.
Mix well and serve immediately.

First and foremost! Never serve a soggy bhel. Serve it immediately after mixing. A Delay of even a few minutes is enough to make it soggy. That is the reason that Street side Bhelpuri vendors make it fresh when you order it. Bhel should be crunchy.
For this you can assemble all the ingredients beforehand and when you are ready mix it and enjoy.
Roasting Puffed rice is desirable for this recipe. You can use them without wasting them if they are crunchy enough.
Always use red slightly brownish puffed rice that has more flavour compared to white pillowy puffed rice.
If you can’t find red puffed rice and use white puffed rice make sure to roast them before using them for the perfect texture.
You can adjust the number of spice powders or both chutneys as per your personal preference.
You can use store-bought tamarind and green chutney. But the flavour comes from chutney so I suggest if you have time make fresh chutneys.