Bhel Puri Recipe: A Delicious Indian Street Food Classic

Quick and Easy Bhel Puri Recipe for Food Lovers

Recipe by Annie Tibber

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Bhel puri recipe – A delightful fusion of contrasting flavors (sweet, spicy, and tangy) paired with a medley of textures (crispy yet soft)

Ingredients

• 2 cups Murmura (puffed rice or mamra), dry roasted

• 1 cup Thin nylon sev

• 8-10 Papdi

• 1/4 cup of finely cut red onion.

• 1/4 cup Tomato, finely chopped

• 1/4 cup Sprouted moong (optional)

• 2 tablespoons Raw mango (Unripe mango), finely chopped

• 1 tablespoon Pomegranate arils (optional)

• 2 tablespoons Peanuts, dry roasted

• 1 tablespoon Cilantro or coriander leaves, finely chopped

• Salt to taste

• 1 teaspoon Chaat masala

• 1/2 teaspoon Roasted cumin powder

• 3 tablespoons Green coriander chutney or Mint chutney

• 3 tablespoons Meethi chutney (Tamarind date chutney)

• 1-2 teaspoons Red garlic chutney

Directions

• In a large bowl, combine the murmura (puffed rice) and sev.
• Break the papdi into small, bite-sized pieces using your fingers and thumb, and add them to the bowl. Mix everything together.
• Incorporate the finely chopped red onion, diced tomato, boiled potato, raw mango, pomegranate arils (if using), roasted peanuts, moong sprouts, and finely chopped cilantro.
• Sprinkle a pinch of salt, chaat masala, and roasted cumin powder over the mixture.
• Drizzle the green chutney, tamarind date chutney, and red garlic chutney.
• Toss all the components together until well combined.
• Serve the bhel puri immediately to enjoy its crispy texture before it becomes soft and soggy.

Notes

• Ensure that the puffed rice, sev, and papdi are fresh and not stale. If the puffed rice isn’t crispy, you can dry roast it on medium-low heat until it regains its crispiness. Alternatively, you can use an oven to roast them.
• Pre-packaged bhel mix (without chutney) is readily available in Indian grocery stores. You can use this mix in place of the combination of murmura, sev, and papdi. Suruchi bhel mix is a preferred option. If the pre-packaged bhel mix is already seasoned, you can skip adding the spice powders in this recipe.
• Making chutneys in smaller portions, like for only 2 servings, can be challenging. You can store any leftover chutney in the fridge for a few days or in the freezer for a few months.

Bhel Puri Recipe: A Delicious Indian Street Food Classic

Bhel Puri is a beloved Indian street food classic that tantalizes taste buds with its explosion of flavors and textures. This delectable snack hails from the vibrant streets of India, where it’s commonly enjoyed as a quick and flavorful treat.

The heart of Bhel Puri lies in the combination of puffed rice, sev (crispy chickpea noodles), and papdi (fried dough wafers), which are artfully mixed with an array of fresh ingredients. These may include finely chopped red onions, ripe tomatoes, boiled potatoes, raw mango, pomegranate arils, roasted peanuts, sprouted moong (mung beans), and fragrant cilantro.

Seasoned with a pinch of salt, chaat masala, and roasted cumin powder, Bhel Puri awakens the palate with a burst of flavors. To complete this culinary masterpiece, three distinctive chutneys are drizzled over the mixture: green chutney, tamarind date chutney, and red garlic chutney. These chutneys add a symphony of sweet, tangy, and spicy notes to the dish.

Bhel Puri is not just about taste; it’s a sensory experience that combines the satisfying crunch of sev and papdi with the airy lightness of puffed rice. The interplay of sweet, sour, and savory flavors in each bite is a testament to the complexity of Indian cuisine.

Whether enjoyed on the bustling streets of India or recreated in your own kitchen, Bhel Puri promises a delightful journey for your taste buds. It’s a perfect embodiment of the diverse and enticing world of Indian street food, and a true classic that continues to capture the hearts and appetites of food enthusiasts worldwide.