Bhel Puri

Bhel Puri is a savory snack prepared with puffed rice with added vegetables, sev and the delicious 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 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 to mind are Pani Puri and Bhelpuri. Cutlet, Pani Puri, and Bhelpuri were the first three recipes that I wrote down on 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 bhelpuri 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 chilies. I love spicy and tangy bhel puri. So along with green chilies, I add the green 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 this masala and adjust as per your preference.

I usually set aside 1 cup of bhel before mixing green chutney and green chilies. I include rest all and also include a tsp of tomato ketchup in his version. :-) I used my homemade 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, then dry roast for a couple of minutes or sun dry them for about 1 hour.

Steps:

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

• That’s it. Bhel puri is ready.

Notes:

• You can skip the papadis and instead use tortilla chips or Ritz crackers.
• 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. You can use half and half of both or either one.
• Any other sprouts can be used too instead of garbanzo beans.

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Bhel Puri

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Bhel Puri (Wet Bhel) is a savory snack prepared with puffed rice with added vegetables, sev and the popular sweet dates and tamarind chutney.

Course: Snack

Cuisine: North Indian

Servings: 3

Author: Srividhya G

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

Instructions

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.

Recipe Notes

• You can skip papadi and use tortilla chRitzor 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. You can use half and half of both or either one.
• Any other sprouts can be used too instead of garbanzo beans.

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