Bhel Puri

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Bhel Puri is a savory snack prepared with puffed rice with added vegetables, sev and the popular sweet dates and tamarind chutney. I include green chutney too in my version and this is the wet Bhel puri recipe. Even though the recipe originated in Bombay, it has spread its wings across the Indian Subcontinent and each and every place has its own Bhel recipe. I have already posted the Kolkata version which is popularly known as Jhal muri and my own Tortilla Bhel Cups with moong dal. Now here comes the wet Bhel recipe.

When I think about chaats, the two recipes that come in mind are: Pani Puri and Bhel puri. Cutlet, Pani Puri and Bhel puri were the first three recipes that I wrote down in my list. I wanted to post all these three in the very first week, but later I had to shuffle the schedule to make the spread much more interesting. This is a versatile recipe and you can adjust the ingredients as per your preference. You can skip papdis and add tortilla chips instead and also replace potatoes with other veggies. I usually add carrots, cucumbers, onion, tomatoes and green chillies. I love spicy and tangy bhel puri. So along with green chillies, I add the green chutney and along with dates tamarind chutney I spice up the bhel with amchur powder, chaat masala, jal jeera masala and lemon juice. But you can add more or less of these masala and adjust as per your preference.

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I usually set aside 1 cup of bhel before mixing green chutney and green chillies. I include rest all and also include about a tsp of tomato ketchup in her version. J I used my home made papdis for this bhel. Here comes the spicy and tangy bhel puri,

Ingredients:

  • Murmura – 2 cups
  • Grated Carrot – 1/4 cup
  • Tomato – 1
  • Chopped Onion – 1/4 cup
  • Chopped Cilantro – 3 tbsps
  • Chopped Cucumber – 3 tbsps
  • Roasted Peanuts – 3 tbsps
  • Canned Garbanzo Beans – 3 tbsps (optional)
  • Potato – 1 (optional)
  • Sev – 3 tbsps
  • Green Chilly – 1
  • Lemon Juice – 2 tsps
  • Sweet Chutney – 1 tbsp
  • Green Chutney – 1 tbsp
  • Jal Jeera Masala – 1 tsp heaped
  • Chaat Masala – 1 tsp heaped
  • Black Salt – 1 tsp heaped
  • Amchur Powder – 1 tsp heaped
  • Papdi – 3 to 4

Prep Work:

  • Chop the onion, cilantro, green chilly and cucumber.
  • I usually remove the pulp of the tomato and chop them.
  • Peel the carrot skin and grate them.
  • Boil the potato in your preferred way and mash them up.
  • If the murmura or puffed rice is not crisp, dry roast for couple of minutes or sun dry them for about 1 hour.

Steps:

  • Take the murmura in wide bowl.
  • Add all the chopped veggies.
  • Then the chutneys, dry masalas, sev and mix well.
  • Before serving, add the lemon juice and serve.

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  • That’s it. Bhel puri is ready.

bhel-puri

Notes:

  • Papdi can be skipped or tortilla chips or ritz crackers can be used instead.
  • You can skip green chilly and use more green chutney or vice versa can be done too.
  • Adjust the masalas and spices as per your preference.
  • I used black salt instead of regular salt. If you use half and half of both or either one.
  • Any other sprouts can be used too instead of garbanzo beans.

bhelpuri

Bhel Puri
Bhel Puri (Wet Bhel) is a savory snack prepared with puffed rice with added vegetables, sev and the popular sweet dates and tamarind chutney.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. Murmura - 2 cups
  2. Grated Carrot - 1/4 cup
  3. Tomato - 1
  4. Chopped Onion - 1/4 cup
  5. Chopped Cilantro - 3 tbsps
  6. Chopped Cucumber - 3 tbsps
  7. Roasted Peanuts - 3 tbsps
  8. Canned Garbanzo Beans - 3 tbsps (optional)
  9. Potato - 1 (optional)
  10. Sev - 3 tbsps
  11. Green Chilly - 1
  12. Lemon Juice - 2 tsps
  13. Sweet Chutney - 1 tbsp
  14. Green Chutney - 1 tbsp
  15. Jal Jeera Masala - 1 tsp heaped
  16. Chaat Masala - 1 tsp heaped
  17. Black Salt - 1 tsp heaped
  18. Amchur Powder - 1 tsp heaped
  19. Papdi - 3 to 4
Prep Work
  1. Chop the onion, cilantro, green chilly and cucumber.
  2. I usually remove the pulp of the tomato and chop them.
  3. Peel the carrot skin and grate them.
  4. Boil the potato in your preferred way and mash them up.
  5. If the murmura or puffed rice is not crisp, dry roast for couple of minutes or sun dry them for about 1 hour.
Steps
  1. Take the murmura in wide bowl.
  2. Add all the chopped veggies.
  3. Then the chutneys, dry masalas, sev and mix well.
  4. Before serving, add the lemon juice and serve.
  5. That’s it. Bhel puri is ready.
Notes
  1. Papdi can be skipped or tortilla chips or ritz crackers can be used instead.
  2. You can skip green chilly and use more green chutney or vice versa can be done too.
  3. Adjust the masalas and spices as per your preference.
  4. I used black salt instead of regular salt. If you use half and half of both or either one.
  5. Any other sprouts can be used too instead of garbanzo beans.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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