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Best Bhel Puri (step by step video recipe)

Bhel Puri is a popular Mumbai street food snack prepared using crispy puffed rice, puri or papdi, vegetables, sev (gram flour vermicelli) and three types of chutneys. This street style bhel recipe is a quick and easy recipe tasting similar to the bhel puri recipe found in the streets of Mumbai.

This delicious Indian chaat recipe can be made at home in less than 30 minutes, if you have all the ingredients ready!

 
Bhel puri is lip smacking snack item that is prepared with fried flat bread, puffed rice and chutneys.

What is Bhel Puri?

Bhel Puri or Bhel Poori is a mouth-watering popular Indian street food that falls into the chaat category. It has a sweet, spicy and tangy taste that is sure to tickle your taste buds!

Chaat or Bhel is one of the most popular Indian savory snack, and is easily found on most street food stalls in India. Tourists and locals of Mumbai love to enjoy this evening snack on the beaches of Mumbai from street vendors.

Bhel means “everything mixed together” and this easy snack is available in all regions of India.

This Mumbai street style Bhel Puri chaat recipe is loaded with Indian snack favourites. It consists of a mixture of puffed rice, sev, chevdo and crispy papdi or papri (crispy flat puri).

Tossed in are some basic ingredients like potatoes, onion, tomato, cucumber, green chilies and roasted peanuts or masala chana dal.

The dry mixture is flavoured with a blend of tangy chutneys. Finally, it is garnished with plenty of freshly chopped coriander leaves, sprinkle chaat masala and pomegranate seeds.

You can also find a dry version of bhel puri called Sukha bhel that has similar ingredients except only a spicy green chutney is used. In some cases, dry bhel puri is made with only lemon juice and spice powders.

You can often find it at roadside stalls served in paper cones but it is commonly made in homes too. The bhelpuri recipe will be slightly adapted to different households but the inimitable blends of chutneys remains the biggest highlight.

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

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 Poha Chevdo fresh from an Indian snack shop or Indian grocery stores 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.

Homemade Bhel Puri Chaat recipe

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

Chaat Chutneys:

  • Imli chutney that is also known as sweet tamarind chutney, I have used tamarind and date chutney that is a sweet chutney.
  • Coriander and Mint Chutney
  • Red chili powder and Garlic Chutney (Optional) You can prepare this red chutney to be spicy or mild depending on the type of red chilli powder that you use. Use kashmiri red chilli powder for bright red colour without the heat. Leave out this red garlic chutney if serving bhel to kids.

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 nylon sev or thick spicy gram flour noodles, homemade or readymade will do. Sev are savory vermicelli-like snack, made using chickpea flour

● Puffed Rice is known as mamra or murmura available in Indian markets. You can dry roast it or leave it plain.

● 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 directly.

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.

How to make Bhel Puri:

Follow these step by step photos.

You will need a large mixing bowl and several individual bowls for the chutneys.

In a large bowl, add chickpeas, boiled potatoes, cucumber, tomatoes, half of the onion and green chillies. Mix well.

Add the spice powders – chaat masala, amchur and dry roasted cumin powder. Mix again.

Then add the dry ingredients – chevdo, some of the puri crushed, sev, mamra and mix.

Pour over a little of the three chutneys – you will add more when you assemble to this can be adjusted to personal preference.

Spoon the prepared bhel into a plate. Top with more sev, more crushed puri and chutneys. Add pomegranate, chopped coriander, onions and chaat masala.

Bhel Puri is best enjoyed at room temperature.

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

Storage

The individual components of bhel can be prepared in advance and stored separately.

Once the bhel is assembled, it is best to eat it immediately as the chutneys can make the dry ingredients become soggy.

Store leftovers in an airtight container and keep in the fridge for up to a day.

Best ever bhel puri served in a grey colour plate with a spoon

Best Bhel Puri (step by step video recipe)

Hayley Dhanecha
Bhel Puri is a popular Mumbai street food snack prepared using crispy puffed rice, puri or papdi, vegetables, sev (gram flour vermicelli) and three types of chutneys. This street style bhel recipe is a quick and easy recipe tasting similar to the bhel puri recipe found in the streets of Mumbai.
5 from 1 vote
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 1 hour
Course Appetizer, Snacks, starter
Cuisine Indian
Servings 4
Calories 990 kcal

Ingredients
 
 

PAPDI/PAPRI/PURI

  • 1 cup plain flour 120g
  • 1 tablespoon oil
  • 1 teaspoon carom seeds ajwain
  • Pinch salt
  • 1 cup Oil to deep fry

Dry ingredients

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

Wet ingredients

  • 1 cup potatoes boiled cubed 150g
  • 1 cup chickpeas boiled 150g
  • ½ cup date & tamarind chutney
  • ½ cup green mint & coriander chutney
  • cup red garlic chutney
  • ½ cup tomatoes chopped
  • ¼ cup cucumber chopped
  • ¼ cup onion chopped
  • 2 green chilies chopped
  • 1 tablespoon chaat masala
  • 1 tablespoon mango powder amchoor powder
  • 1 tablespoon roasted cumin powder
  • ½ tablespoon black salt sanchar
  • ½ cup freshly chopped coriander
  • 1 tablespoon lemon juice
  • cup pomegranate arils

Instructions
 

Papdi /Flat Puri

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

Make bhel

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

Video

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.

Nutrition

Nutrition Facts
Best Bhel Puri (step by step video recipe)
Serving Size
 
1 serving
Amount per Serving
Calories
990
% Daily Value*
Fat
 
71
g
109
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
22
g
Monounsaturated Fat
 
40
g
Sodium
 
1770
mg
77
%
Potassium
 
1610
mg
46
%
Carbohydrates
 
88
g
29
%
Fiber
 
29
g
121
%
Sugar
 
9
g
10
%
Protein
 
17
g
34
%
Vitamin A
 
17711
IU
354
%
Vitamin C
 
19
mg
23
%
Calcium
 
233
mg
23
%
Iron
 
16
mg
89
%
* Percent Daily Values are based on a 2000 calorie diet.

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

Tried this recipe?Snap a pic and tag @jcookingodyssey or #jcookingodyssey on Instagram, Twitter or Facebook

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

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Recipe Rating




Recipeswap

Tuesday 14th of September 2010

I want some bhel right now! yummy!

Veggie Hut

Sunday 12th of September 2010

yummy.. i am drooling over the pics..

TREAT AND TRICK

Wednesday 8th of September 2010

By reading your post, I can feel how tasty the chaat is..great recipe dear..

Sushma Mallya

Wednesday 8th of September 2010

Tempting clicks, well who can resist this lipsmacking chaat, i just love it and havent had it from a long long time...looks really good jags..

Jayashree

Wednesday 8th of September 2010

I love all kinds of chaat. This looks wonderful.