Bhel Puri Recipe
Bhel Puri Chaat Recipe is one of the most popular chaat's made of puffed rice, vegetables, green chutney, tangy tamarind sauce and few spices.
Servings 3
Calories 545kcal
Ingredients
- 2 cups puffed Rice/Murmura/Bhel/Mandakki
- ¼ cup boiled potato chopped
- 2 tablespoons onion finely chopped
- 2 tablespoons tomato chopped
- 2 tablespoons coriander Leaves finely chopped
- 2 tablespoons peanuts roasted
- ½ teaspoon chat masala
- 2 tablespoon tamarind Imli Chutney *Recipe below
- 2 tablespoon coriander-Mint Chutney *Recipe below
- 8-10 papdi
- ¼ cup nylon sev
- 1 tablespoon lime juice
- ½ teaspoon red chilli powder
- salt as needed
Instructions
Roasting Puffed Rice
- Firstly dry roast the puffed rice in a pan on low heat until they become crispy and crunchy (It takes about 2-3 minutes). Cool them completely.
Making Bhel Puri
- Add roasted puffed rice, boiled potato, onion, tomatoes, coriander leaves, crushed papdi, roasted peanuts, roasted jeera, chaat masala, red chili powder and black salt. Toss everything well.
- Add green coriander mint chutney, tamarind chutney (imli ki chutney) along with fresh lime juice.
- Quickly mix everything well, add more chutneys if required. Finally, garnish with more nylon sev, papdi, and coriander leaves.
- Serve bhel puri chat immediately.
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 at-least 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 completely.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.
Video
Notes
Tips to make the Best Bhel Puri Chaat
- Roasting Puffed Rice: Dry roast the puffed rice in a pan until they become crisp. Cool completely before using it to make the bhel puri.
- Fresh Ingredients: Always use fresh and crispy papdi's, sev. Papdis, and sev go rancid very fast, even before their expiration date, so make sure to check them before using.
- Homemade Chutney: Using homemade chutney adds more flavor and depth to the chaat, so avoid using store-bought chutneys if possible. You can prepare a big batch and freeze them.
- Serve immediately: Keep all the ingredients ready, when you are ready to serve, toss the ingredients for preparing bhel and serve immediately. This helps to prevent the bhel poori chaat from getting soggy.
- Thick Consistency Chutney: Do not add chutney in the beginning as it can make the bhel soggy, so add it in the last little by little until you get the desired taste. Also, make sure the chutneys are thick and not too runny.
- Scaling: This recipe can be easily doubled or tripled.
Variations
- Ready Bhel Mix: Use the ready-made bhel mix (that includes papdi and sev without the chutney). You can use that in place of plain murmura, papdi, and sev mixture. It is readily available in Indian grocery stores. I prefer Surati bhel mix.
- Sprouted moong: You can also add steamed/parboiled Sprouted moong beans to add nutritional value.
- Veggies: You may add chopped cucumber, grated carrots, or beetroot. If mangoes are in season, add diced raw mango for a tangy taste.
- Spicing: Adjust spices, and chutneys in the bhel according to your liking.
- No onions: If you want to make a no-onion version, skip them in the bhel.
Nutrition
Calories: 545kcal | Carbohydrates: 120g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 650mg | Potassium: 891mg | Fiber: 8g | Sugar: 96g | Vitamin A: 933IU | Vitamin C: 18mg | Calcium: 133mg | Iron: 8mg