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Bhel Puri

Linda M. Harris
Bhel Puri is a delightful Indian street food made with puffed rice, sev, crunchy vegetables, tangy tamarind chutney, and spicy green chutney.
A perfect snack or appetizer, it balances sweet, sour, salty, and spicy flavors, offering an exciting combination of textures—from crisp puffed rice to crunchy sev.
Whether you're craving a quick snack or planning a party treat, this recipe will impress everyone with its vibrant flavors and easy preparation.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Indian, Street Food
Servings 3 Servings
Calories 200 kcal

Equipment

  • 1 large mixing bowl – for mixing the ingredients
  • 1 Knife (for chopping vegetables)
  • 1 cutting board – for preparing the vegetables
  • 1 spoon – for stirring and mixing the chutneys
  • 1 serving plate or bowl – for serving the dish
  • Measuring spoons – for accurately adding spices

Ingredients
  

  • 2 cups puffed rice murmura
  • 1/2 cup sev crispy chickpea noodles
  • 1/2 cup boiled potatoes chopped
  • 1/4 cup onion finely chopped
  • 1/4 cup tomatoes finely chopped
  • 1/4 cup fresh coriander leaves chopped
  • 2 tbsp tamarind chutney
  • 2 tbsp green chutney mint-coriander chutney
  • 1/2 tsp chaat masala
  • 1/2 tsp cumin powder
  • 1/2 tsp black salt
  • 1/4 tsp red chili powder
  • 1 tbsp lemon juice
  • Optional: peanuts pomegranate seeds (for garnish)

Instructions
 

  • Prepare the chutneys: If using homemade chutneys, prepare the tamarind chutney and mint-coriander chutney in advance.
    You can also use store-bought versions.
  • Chop the vegetables: Finely chop the onion, tomatoes, and fresh coriander leaves. Set aside.
  • Mix the base ingredients: In a large mixing bowl, add the puffed rice, sev, boiled potatoes, onions, and tomatoes.
  • Add the chutneys and spices: Drizzle the tamarind chutney and green chutney over the mix.
    Sprinkle chaat masala, cumin powder, black salt, and red chili powder.
    Stir well to combine everything.
  • Final touches: Garnish with fresh coriander leaves, a squeeze of lemon juice, and optional toppings like peanuts or pomegranate seeds.
  • Serve immediately: To maintain its crisp texture, serve the Bhel Puri as soon as it’s assembled.

Notes

  • Keep it crispy: Add sev just before serving to keep it crunchy. If you add it too early, it can become soggy.
  • Customizations: Feel free to add fruits like pomegranate or apples for a sweet twist or switch up the chutneys to match your taste.
  • Healthier options: Use less sev and skip the sugar in chutneys to make a lighter version. Adding more vegetables will boost the fiber content.
  • Vegan options: Skip any dairy ingredients like yogurt if you prefer a vegan version. The chutneys and spices already provide plenty of flavor.
  • Storage: Bhel Puri is best eaten immediately. If you have leftovers, store the components separately (puffed rice, sev, vegetables, chutneys) to maintain freshness.
Keyword Bhel Puri