BEST EVER BHEL PURI WITH STEP BY STEP RECIPE

Just the words Bhel Puri ignite joy in every Indian person. Bhel Puri is a mouth-watering Indian street food that falls into the chaat category. 

Bhel means "everything mixed together" and this easy to follow Bhel Puri chaat recipe is loaded with Indian snack favourites such as sev, puffed rice or mamra, chevdo and papdi or papri (which is a crispy flat puri).

We prepare the ingredients that do require any cooking on the day before and leave in the fridge to eat the next day.

Alternatively, you can buy the dry ingredients such as the papdi, sev and puffed rice and Poha Chevdo fresh from an Indian snack shop which will save you time.

Other ways that Bhel Puri is often served is in potluck parties, as a starter, any celebration or Indian afternoon tea.

Do not kid yourself into thinking that the addition of cucumber, tomato and chickpeas makes it a wholesome meal - this dish is by no means healthy as it is loaded with fried food and sugary chutney.

It will, however, satisfy those junk food cravings and be what your guests keep coming back to! Trust me.

We like to make this dish on the Hindu day of Sitla Satam, as on this day one can only eat cold food. Bhel Puri at home is easy enough, it just requires a little time.

How to make Papdi/Papri for Chaat

Papdi or crispy flat puris are made especially for chaat recipes. The puris used in pani puri are puffed so that they can be filled.

The papdi themselves are made from a dough of plain flour and then deep-fried.  You can also do half plain flour and half whole wheat flour if you want. 

In the original recipe, we deep fry the papdi but you can also bake it in the oven.

Ingredients for the Papdi

● Plain or all-purpose flour known as maida.

● Carom seeds are known as ajwain or ajmo.

● Salt 

● Oil

Method

1. In a bowl add flour, 1 tbsp. oil, salt and carom seeds and mix everything with your hands.

2. Knead a stiff dough using water.

3. Cover the dough with the dry clean kitchen towel and keep it aside for 10 minutes.

4. Divide the dough into two equal portions and make balls.

5. Roll out the one ball using a rolling pin and cut out into round disks using cookie cutter and prick it with the fork.

6. Meanwhile, heat the oil in a Kadai on medium heat.

7. Carefully, add a few papdi in hot oil, turn down the heat to low.

8. Fry on both sides.

9. Once you do not see any bubbles in the kadai, papdis are done and remove it.

Homemade Bhel Puri Chaat recipe

This recipe is dairy-free and vegan. There are different components to a Bhel: we need three different chutneys, the dry ingredients and the wet ingredients.

Chutneys:

• Tamarind and Date Chutney 
• Coriander and Mint Chutney
• Red chili powder and Garlic Chutney (Optional)

These chutneys are best served separately as it allows your guests to build their bhel to their taste and spice level.

To save space, you can mix together these chutneys when it comes to serving BUT it doesn't allow for any variation.

Also, some guests may not eat garlic or may have allergies so it is best to check first.

Dry ingredients for Bhel Puri

● Puris (Papdi) adds crunchiness to the bhel.

● Sev Thin or thick spicy gram flour noodles, homemade or readymade will do.

● Puffed Rice is known as mamra or murmura available in any South Asian grocery.

● Poha Chivda, a spicy Indian snack made with flattened rice, peanuts and basic spices. Homemade or shop-bought.

Wet ingredients for Bombay Bhel Puri

● Boiled potatoes cubed

● Boiled Chick Peas

● Cucumber chopped

● Tomatoes chopped

● Green chillies chopped (If giving it to kids, you may omit totally)

● Onion chopped

● A handful of fresh coriander finely chopped

● Salt to taste

● Black salt or kala namak to taste

● Chaat Masala

● Amchoor Powder

If you have raw mango available, you can add it to the wet ingredients, just peel, chop and add it!

Variations of Bhel Puri

You can make dry bhel or sukha bhel which omits the chutneys and instead you add lemon juice and dried masala powders. This can make a great alternative if you don't have the ingredients for chutneys to hand.

What can I use instead of Papdi?

If you do not have papdi to hand, you can use these alternatives:

● Add potato crisps

● Savoury para 

● Deep fry leftover chapatti or sliced bread

Other Chaat recipes

If you liked this recipe, you may like to see our other chaat recipes:

• Papdi Chaat
• Smashed Potato Chaat
• Khaman Chaat
• Hash Brown and Pineapple Chaat
• Pani Puri
• Dahi Vada

do you like to read our blog? then don't forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on twitter, facebook, instagram and pinterest.

do follow us if you can. we would love to keep in touch with you all:)

bhel puri chaat, bombay bhel puri

Snack

Indian

Yield: 4 SERVINGS

Author: Hayley Dhanecha

BEST EVER BHEL PURI

This lip-smacking and sensational Indian chaat Bhel Puri can be made at home with ease.

prep time: 40 Mcook time: 20 Mtotal time: 60 M

ingredients:

PAPDI/PAPRI/PURI

• 1 cup plain flour (120g)
• 1 tbsp. oil
• 1tsp. carom seeds (ajwain)
• Pinch salt
• Oil to deep fry

Dry ingredients

• 2 cup puffed rice (50g)
• 1 cup poha chevdo (50g)
• 1 cup sev (50g)
• Papdi 

Wet ingredients

• 1 cup boiled cubed potatoes (150g)
• 1 cup boiled chickpeas (150g)
• 1/2 cup date & tamarind chutney 
• 1/2 cup green mint & coriander chutney
• 1/8 cup red garlic chutney
• 1/2 cup tomatoes chopped
• 1/4 cup cucumber chopped
• 1/4 cup onion chopped 
• 2 green chillies chopped 
• 1 tbsp. chaat masala
• 1 tbsp. amchoor powder
• 1 tbsp. roasted cumin powder
• 1/2 tbsp. black salt 
• 1/2 cup freshly chopped coriander
• 1 tbsp. lemon juice
• 1/8 tbsp. pomegranate arils  

instructions:

How to cook BEST EVER BHEL PURI

Papdi

1. In a bowl combine flour, oil, ajwain and salt.
2. Knead the stiff dough using water.
3. Leave the dough covered with the clean kitchen towel for 10 minutes.  
4. Divide the dough into two equal portions and make balls.
5. Roll out the one ball using a rolling pin (keep little thicker than normal paratha)
6. Cut into the 1 1/2 inch diameter circles using a cookie cutter.
7. Prick it with the fork or knife.
8. Heat oil in a Kadai on medium heat.  
9. Carefully add a few papdi and fry on a low heat until light brown.
10. Remove using a slotted spoon and let it cool. 

Make bhel

1. In a large bowl combine potatoes, chickpeas, cucumber, tomato, half of the onion, chillies.
2. Add black salt, amchoor powder, chaat masala and cumin mix everything and leave it for 10 minutes to allow for flavours to soak up.
3. Crush the half the papdi by hands.
4. Now add dry ingredients into the potato mix, add half of the chutneys and mix well.
5. Serve in a plate or bowl, garnish it with freshly chopped coriander, pomegranate arils, and lemon juice.
6. Pour a spoon of three chutneys if needed.
7. Serve immediately with remaining papdis.  

NOTES:

Papdi-You can use half of the amount of plain flour and half of the amount of whole wheat flour.
For crispy papdi, keep the dough stiff.
Prick the papdi using a fork so papdi does not puff up while frying.
Do not fry papdi in very hot oil, or they will go brown very quickly outside and will stay raw.
Papdi can be served as a snack on its own with chai or coffee.

Make sure the mamra you use are crispy, if not dry roast them in a pan on lower heat.
Adjust spiciness and quantity of chutneys according to your taste.

Calories
652.53

Fat (grams)
16.06

Sat. Fat (grams)
1.26

Carbs (grams)
119.81

Fiber (grams)
13.34

Net carbs
106.47

Sugar (grams)
37.91

Protein (grams)
13.61

Sodium (milligrams)
1611.15

Cholesterol (grams)
0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2010/09/bhel-puri.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

Did you make this recipe?

Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey

Created using The Recipes Generator

PIN BHEL PURI FOR LATER

Note:- This post was originally posted in September 2010 but I have updated the post since with newer photos and content. 

Going to Nithu Bala's CWF - LB- Chickpeas brainchild of Kiran