Mumbai Bhel Puri

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5 from 1 vote

Bhel Puri is a tangy, sweet and spicy Indian Chaat that is addictive!

This street side recipe can easily be made at home in minutes. All you need is murmura, veggies and chutneys.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, chaat, Snack

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings:

Calories: 515kcal

Author: Smruti

Ingredients

2 ½ cup Murmura (dry roasted)
1 large Red Onion
1 large Tomato
½ medium Raw Mango
2 medium Potatoes
½ cup Masala Chana Dal
1 cup Thin Sev
8-10 Papdi
¾ cup Dates tamarind Chutney
½ cup Spicy Cilantro Chutney
½ cup Spicy Garlic Chutney
1 Lime
½ teaspoon Chaat Masala
¼ cup Cilantro

Instructions

Preparation required

Prepare all the chutneys before hand. Keep them refrigerated till ready to use.
Boil and peel the potatoes. Chop them into small pieces.
Chop red onion, tomatoes and raw mango to fine cubes. Cut the cilantro. Keep them ready.
Dry roast the murmura with a pinch of salt and turmeric powder.

To make the Bhel

In a large bowl add the roasted murmura.
2 ½ cup Murmura
Add diced vegetables.
1 large Red Onion, 1 large Tomato, ½ medium Raw Mango, 2 medium Potatoes
Next add the crunchy elements and mix well.
½ cup Masala Chana Dal, ½ teaspoon Chaat Masala, 8-10 Papdi
Add the three chutneys, lime juice and cilantro. Mix well. Taste and adjust as required.
¾ cup Dates tamarind Chutney, ½ cup Spicy Cilantro Chutney, ½ cup Spicy Garlic Chutney, ¼ cup Cilantro, 1 Lime
Add sev and give it a mix till it is all coated well.
1 cup Thin Sev
Serve in bowls topped with cilantro, some more sev and some papdi on the side.

Video

Notes

Prepare just before serving: Enjoy the bhel within minutes of making it. It tends to get soggy very quickly given the number of chutneys we use. This is a recipe that you should make in batches to serve in minutes.

Keep everything handy: As we need to make and serve bhel quickly, have all the ingredients at hand. Thin out the chutneys, wash and chop all the vegetables and keep the plates and crunchy toppings ready. Mix everything in a minute and serve.

Fresh ingredients: Using fresh vegetables and crunchy elements is often key to perfect bhel. Dry roast the murmura and use fresh vegetables. Frozen vegetables get soggy too soon and unroasted murmura is often chewy. Moreover, check if the sev and other packaged elements are fresh and do not smell rancid.

Making Jain Bhel: Jain food eliminates root vegetables. So skip the potato and onions. Opt for some finely diced cabbage and cucumber instead. Also make the green chutney without ginger and leave out the garlic chutney.

How to make a gluten-free version: Papdi is generally the only ingredient with gluten. Substitute with rice crisps for a gluten-free version.

Prepare ingredients ahead of time: It is easy to make the chutneys and chop the vegetables ahead of time. Plus, roast the murmura before hand and boil the potato and cool it down.

Using store bought ingredients: It is easy to make bhel using store bought ingredients like bhel mix, ready chutneys, papdi and sev. Then we only need to add chopped vegetables and mix everything.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition