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bhel puri chaat served in a white bowl garnished with sev and papdi on the side
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5 from 2 votes

Bhel Puri Chaat 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.
Course Appetizer
Cuisine Indian
Keyword bhel puri chaat, chat recipes, indian
Diet Vegan, Vegetarian
Method No-Cook
Prep Time 20 minutes
Total Time 20 minutes
Servings 3
Calories 545kcal
Author Bhavana Patil


  • 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

Tamarind Chutney Recipe


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.
    step to roast the puffed rice

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.
    step to add all the dry ingredients collage
  • 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.
    step to add chutneys to bhel puri and mix collage
  • Serve bhel puri chat immediately.
    bhel puri chaat served in a white bowl garnished with sev and papdi on the side

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.



  1. Firstly dry roast the bhel/puffed rice in a pan until they become crisp.Cool completely before using to make bhel puri.
  2. 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.
  3. Add crushed papdi's ,sev at the end to prevent them from getting soggy.
  4. You can also add some finely chopped mango if they are in season.


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