Bhel Puri Chaat Recipe is one of the most popular chat's made of puffed rice, vegetables, green chutney, tangy tamarind sauce, and a few spices. It can be found in any Chaat Streets in India.
Ingredients used
- 1.5 cups Puffed Rice/Murmura/Bhel/Mandakki
- ½ cup chopped Tomato
- ½ cup chopped Onion
- ¼ cup chopped Coriander Leaves
- ¼ cup boiled Potato
- 2 tablespoon roasted Peanuts
- 1 teaspoon Chat Masala
- 2 tablespoon Tamarind Imli Chutney (Recipe below)
- 2 tablespoon Coriander-Mint Chutney Recipe below
- 5-6 cup Puri/Papdi
- ½ cup Nylon Sev
- 2 tblsp Lime or Lemon Juice
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Salt
How to make Bhel Puri Chaat
Firstly dry roast the bhel/puffed rice in a pan until they become crisp. Let them cook and take them in a large bowl.
First add all dry ingredients and lightly crush papdi.
Then add wet ingredients like tomato, lemon juice, chutneys.
Quickly mix everything well, add more chutneys if required.
Finally garnish with extra onion, tomato, sev, and coriander leaves.
Serve bhel puri chat immediately.
Tips to make best Bhel Puri Chaat
- Firstly dry roast the bhel/puffed rice in a pan until they become crisp. Cool completely before using to make bhel puri.
- Do not add chutney's in the beginning, so add it in the last little by little until you get desired taste. Also make sure chutney's are thick not too runny.
- Add crushed papdi's, sev at the end to prevent them from getting soggy.
- You can also add some finely chopped mango if they are in season.
More Chaat Ideas
Bhel Puri Chaat Recipe Video
Looking for a Coriander-Mint chutney Recipe (also known as Green Chutney), Check out here Green Chutney Recipe.
Bhel Puri Chaat Recipe
Ingredients
- measuring cup used 1 cup = 250ml
- 1.5 cups Puffed Rice/Murmura/Bhel/Mandakki
- ½ cup Tomato chopped
- ½ cup Onion chopped
- ¼ cup Coriander Leaves chopped
- ¼ cup Potato boiled
- 2 tablespoon Peanuts roasted
- 1 teaspoon Chat Masala
- 2 tablespoon Tamarind Imli Chutney *Recipe below
- 2 tablespoon Coriander-Mint Chutney *Recipe below
- 5-6 cup Puri (Papdi)
- ½ cup Nylon Sev
- 2 tablespoons Lime or Lemon Juice
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Salt
Tamarind Chutney Recipe
- ½ cup seedless tamarind (imli)
- 2 cups water
- ½ cup jaggery (gud)
- ½ teaspoon fennel powder (saunf powder)
- ½ teaspoon cumin powder (jeera powder)
- 1 teaspoon red chili powder (lal mirch powder)
- ½ teaspoon dry ginger powder
- salt to taste
Instructions
- Firstly dry roast the bhel/puffed rice in a pan until they become crisp
- Let them cook and take them in a large bowl.
- First add all dry ingredients and lightly crush papdi.
- Then add wet ingredients like tomato,lemon juice,chutneys.
- Quickly mix everything well,add more chutneys if required.
- Finally garnish with onion,tomato,sev and coriander leaves.
- Serve bhel puri chaat immediately.
Instructions for Tamarind Chutney:
- In a large kadai take equal proportion of tamarind and jaggery
- Further pour 2 cups of water.
- Mix and boil the mixture for atleast 10 minutes.
- Also add fennel powder, cumin powder, red chili powder, dry ginger powder and salt to taste.
- Mix and mash tamarind
- Furthermore, simmer the mixture for 2 minutes.
- Later allow the mixture to cool completly.
- Now transfer the tamarind mixture to the mixer and blend smooth puree.
- Further strain the puree.
- And transfer the prepared tamarind chutney into airtight jar and store it in the refrigerator..
Notes
Tips
- Firstly dry roast the bhel/puffed rice in a pan until they become crisp.Cool completely before using to make bhel puri.
- Do not add chutney's in the beginning ,so add it in the last little by little until you get desired taste.Also make sure chutney's are thick not too runny.
- Add crushed papdi's ,sev at the end to prevent them from getting soggy.
- You can also add some finely chopped mango if they are in season.
Nutrition
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