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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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Snack
Cuisine: North Indian
Keyword: bhel puri
Servings: 4
Calories: 200kcal
Author: Srividhya G


  • 2 cups Puffed Rice murmura, pori
  • 1/4 cup Carrot grated
  • 1 Tomato chopped
  • 1/4 cup Onion chopped
  • 3 tbsp Cilantro chopped
  • 3 tbsp Cucumber chopped
  • 3 tbsp Peanuts roasted
  • 3 tbsp Garbanzo Beans optional, I used the canned ones
  • 1 Potato optional
  • 3 tbsp Sev
  • 1 Green Chilly chopped
  • 2 tsp Lemon Juice
  • 1 tbsp Sweet Chutney
  • 1 tbsp Green Chutney
  • 1 tsp Jal Jeera Masala heaped
  • 1 tsp Chaat Masala heaped
  • 1 tsp Black Salt heaped
  • 1 tsp Amchur Powder heaped
  • 4 Papdi


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 a couple of minutes or sun dry them for about 1 hour.


  • 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.
  • That’s it. Bhel puri is ready.


  • You can skip papadi and use tortilla chips or ritz crackers.
  • You can skip green chilly and use more green chutney or you can do the other way round as well.
  • 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.


Calories: 200kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 782mg | Potassium: 547mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3392IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 6mg