Mumbai Bhel Puri

5 from 1 vote

Bhel Puri; 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

Total Time15

Course: Snack

Cuisine: Indian

Diet: Vegetarian

Servings: 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 the spicy green chutney, garlic chutney and tamarind dates chutney before hand. Keep them refrigerated.
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.
Add diced onions, tomatoes and raw mango.
Next add chaat masala, masala chana dal and broken papdi. Mix well.
Add the three chutneys, lemon juice and cilantro. Mix well. Taste and adjust as required.
Add sev and give it a mix till it is all coated well.
Serve in bowls topped with cilantro, some more sev and some papdi on the side.

Video

Notes

Enjoy the bhel within minutes of making it. It tends to get soggy very quickly.
Skip the potatoes, onions and garlic chutney to make the bhel jain. The other ingredients are perfect for jain cuisine.
To make the bhel gluten-free skip the papdi. The other ingredients are naturally gluten-free.
Ensure the chutneys are not very runny. This will result in a super soggy bhel. They have to be of dropping consistency.
Keep the chutneys ready and murmura roasted. That way the recipe comes together in under 5 minutes.

Nutrition