bhel puri

bhel puri recipe with step by step photos. bhel puri is a very popular mumbai street food and is very easy to make at home. it is a tasty and chatpata snack made with puffed rice to which many delectable tidbits are added. you will see in the step by step pics below.

bhel puri recipe

broadly classifying there are two types of bhel

1. wet bhel
wet bhel is called as ‘geela bhel’ in hindi. this recipe is for the wet bhel puri where chutneys are added along with onions, tomatoes and boiled potatoes.

2. dry bhel
dry bhel is called as ‘sukha bhel‘ in hindi. in a dry bhel puffed rice is mixed with roasted peanuts, masala chana dal, spice powders, puri and sev. in the dry bhel you simply do not add any liquid chutneys.

three types of chutneys are added in bhel puri

  1. sweet tangy chutney
  2. green chutney
  3. spicy red chutney

in this bhelpuri recipe, i am sharing these three quick chutney recipes. so you don’t have to hunt around to make these chutneys and bhelpuri can be made in less than 45 minutes. the chutneys are very easy to make and do not take much time.

apart from the three chutneys, puri or papdi and sev are also added. you make the puri and sev at home or buy from the market. i have here used baked papdi which i made at home.

bhel puri recipe

some people prefer bhel puri with chutneys and some without it. bhel is eaten with papdi or crispy fried poori. at least this is how i have them at home. but you can even have them with a spoon 🙂

there is no english translation of bhelpuri for my international readers. all i can tell you is that bhelpuri is one of the popular street food recipes from mumbai which is now available in other parts of india as well in various avatars. another similar recipe is jhal muri from kolkata and churumuri from karnataka.

how to make bhel puri

1. cooking potatoes – boil 1 large potato or 2 medium sized potatoes in a 2 litre pressure cooker or in a pan with enough water. if using a pressure cooker, then add water just about covering the potatoes. add ¼ teaspoon salt and pressure cook for 4 to 5 whistles. once the pressure settles down in the cooker, remove the water and place the potatoes in a bowl. let them cool or become warm. i was making some other snack as well, so i cooked more potatoes.

making bhel puri

making green chutney 

2. rinse and roughly chop ½ cup fresh coriander leaves (or ¼ cup mint leaves + ¼ cup coriander leaves). add the coriander leaves in a small grinder jar. also add ½ inch ginger (peeled and roughly chopped), 1 to 2 green chillies and ¼ teaspoon salt.

making bhel puri

3. add ½ teaspoon lemon juice.

making bhel puri

4. add 2 to 3 tablespoons water or add as required and grind to a smooth chutney. avoid making green chutney thin. remove green chutney in a bowl and keep aside.

making bhel puri

making spicy chutney

5. peel 16 to 18 medium to large sized garlic cloves. rinse them and add in the same grinder jar. also add 2 teaspoons kashmiri red chili powder and ¼ teaspoon salt.

making bhel puri

6. add 2 to 3 tablespoons water or add as required and grind to a smooth consistency. remove red chutney in a bowl and keep aside.

making bhel puri

making sweet-sour chutney

7. in a small pan take 3 tablespoons jaggery, 3 teaspoons amchur powder (dry mango powder), ¼ teaspoon kashmiri red chilli powder, ¼ teaspoon roasted cumin powder, 1 to 2 pinches dry ginger powder (optional) and 1 to 2 pinches black salt.

making bhel puri

8. add 3 tablespoons water.

making bhel puri

9. mix very well.

making bhel puri

10. keep this pan on the stovetop and heat on a low flame.

making bhel puri

11. let the mixture gently heat on a low flame.

making bhel puri

12. when the mixture comes to a boil and thickens slightly, then switch off the flame. keep aside. check the taste and if required you can add more jaggery or mango powder if required.

making bhel puri

13. peel and chop the potatoes. finely chop 1 small to medium-sized onion and 1 medium-sized tomato. you can also chop 1 green chilli if you want. chop some coriander leaves too.

making bhel puri

making bhel puri

14. take 2 cups puffed rice (murmura, pori, mandakki) in a pan. on a low flame stirring often dry roast the puffed rice.

making bhel puri

15. roast the puffed rice for 2 to 3 minutes till they become crisp. you don’t need to brown them. let the puffed rice cool at room temperature.

making bhel puri

16. assemble everything before you begin. keep the chutneys in a bowl. these chutneys stay well for about a week in the fridge. so you can keep the leftovers in the fridge.

making bhel puri

17. in a bowl now take the chopped boiled potatoes, onions and tomatoes. you can also add some boiled moong beans or steamed moong bean sprouts at this step.

making bhel puri

18. add sweet chutney, green chutney and red chutney. you can add the quantity of chutneys as per the taste you want in a bhel puri. thus for a spicy bhel puri, add more of the red chutney and green chutney. for a sweet taste add more of the sweet chutney. so add accordingly.

making bhel puri

19. add ½ to 1 teaspoon chaat masala and ½ teaspoon roasted cumin powder. also, add some black salt as per taste. if you do not have black salt, then use pink salt, rock salt or white salt.

making bhel puri

20. drizzle ½ to 1 teaspoon lemon juice or add as per taste.

making bhel puri

21. mix very well.

making bhel puri

22. now add 1 tablespoon masala chana (optional) and 2 tablespoons roasted peanuts (optional). at this step, you can also add some crushed puri or papdi.

making bhel puri

23. add puffed rice.

making bhel puri

24. add ¼ cup sev (fried gram flour vermicelli).

making bhel puri

25. with a spoon, just swirl the whole mixture together well and be quick.

bhel puri

26. serve bhel puri immediately in individual bowls or plates. top up with some sev, puri or papdi and more coriander leaves if you want. if you don’t serve bhelpuri immediately then it will become soggy and you won’t enjoy it. so be quick in serving.

mumbai bhel puri

tips for making bhel puri

  1. bhel puri has to be served as soon as it is made and immediately. serving even after a couple of minutes will make the whole bhel puri mixture soggy and you won’t enjoy it.
  2. keep all the ingredients ready before you start mixing everything for making bhel puri.
  3. the puffed rice should be crisp. if not crisp then roast them for some minutes in a pan on a low flame till they become crisp.
  4. you can even add grated vegetables like carrots and beetroot.
  5.  when raw mangoes are in season then you can even add them. addition of raw mangoes gives a very nice tangy taste and crunch.
  6. spice powders and the chutneys can be adjusted as per your taste buds. you can make chutney at home or even use readymade ones. best to use homemade chutneys as you can make them as per your taste and they are fresher.

more popular snacks recipes

bhel puri

4.95 from 17 votes
bhelpuri is a crispy, sweet, tangy, spicy mixture of many edibles. bhel puri is mainly made with puffed rice mixed with onions, tomatoes, assorted chutneys etc. this bhel puri is easy to make and includes quick recipes for the 3 chutneys that are added in a bhel puri. 
bhel puri recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:snacks
Cuisine:indian street food
Servings (change the number to scale):3
(1 CUP = 250 ML)

INGREDIENTS

for cooking potato

  • 1 large boiled potato or 2 medium sized potatoes
  • ¼ teaspoon salt
  • water as required

for sweet sour chutney

  • 3 tablespoons jaggery
  • 3 teaspoons amchur powder (dry mango powder)
  • ¼ teaspoon kashmiri red chili powder
  • ¼ teaspoon roasted cumin powder
  • 1 to 2 pinches dry ginger powder – optional
  • 1 to 2 pinches black salt
  • 3 tablespoons water

for spicy chutney

  • 16 to 18 medium to large sized garlic cloves
  • 2 teaspoons kashmiri red chili powder
  • ¼ teaspoon salt
  • 2 to 3 tablespoons water or add as required for grinding

for green chutney

  • ½ cup fresh coriander leaves OR ¼ cup mint leaves + ¼ cup coriander leaves
  • ½ inch ginger - roughly chopped
  • 1 to 2 green chillies
  • ¼ teaspoon salt
  • ½ teaspoon lemon juice
  • 2 to 3 tablespoons water or add as required

other ingredients

  • 2 cups puffed rice – murmura, mandakki, pori
  • 1 tablespoon masala chana – optional
  • 2 tablespoons roasted peanuts – optional
  • ½ cup boiled moong beans or boiled moong bean sprouts – optional
  • ½ to 1 teaspoon lemon juice or add as required
  • ¼ cup sev
  • ½ to 1 teaspoon chaat masala
  • ½ teaspoon roasted cumin powder
  • 5 to 6 puri or papdi, broken in pieces – optional
  • black salt as required

for garnishing

  • 2 to 3 tablespoons sev
  • a few chopped coriander leaves

    (cilantro leaves)

  • 2 to 3 puri or papdi

INSTRUCTIONS

preparation

  • cooking potatoesboil 1 large potato or 2 medium sized potatoes in a 2 litre pressure cooker or in a pan with enough water. 
  • if using a pressure cooker, then add water just about covering the potatoes. add ¼ teaspoon salt and pressure cook for 4 to 5 whistles. once the pressure settles down in the cooker, remove the water and place the potatoes in a bowl. 
  • let them cool or become warm.

making green chutney

  • rinse and roughly chop ½ cup fresh coriander leaves (or ¼ cup mint leaves + ¼ cup coriander leaves). 
  • add the coriander leaves in a small grinder jar. also add ½ inch ginger (peeled and roughly chopped), 1 to 2 green chillies and ¼ teaspoon salt.
  • add ½ teaspoon lemon juice.
  • add 2 to 3 tablespoons water or add as required and grind to a smooth chutney. avoid making green chutney thin. remove green chutney in a bowl and keep aside.

making spicy chutney

  • peel 16 to 18 medium to large sized garlic cloves. rinse them and add in the same grinder jar. 
  • also add 2 teaspoons kashmiri red chili powder and ¼ teaspoon salt.
  • add 2 to 3 tablespoons water or add as required and grind to a smooth consistency. remove red chutney in a bowl and keep aside.

making sweet-sour chutney

  • in a small pan take 3 tablespoons jaggery, 3 teaspoons amchur powder (dry mango powder), ¼ teaspoon kashmiri red chilli powder, ¼ teaspoon roasted cumin powder, 1 to 2 pinches dry ginger powder (optional) and 1 to 2 pinches black salt.
  • add 3 tablespoons water. mix very well.
  • keep this pan on the stove top and heat on a low flame.
  • let the mixture gently heat. when the mixture comes to a boil and thickens slightly, then switch off the flame. keep aside. check the taste and if required you can add some more jaggery or mango powder if required

making bhel puri

  • peel and chop the potatoes. finely chop 1 small to medium sized onion and 1 medium sized tomato. you can also chop 1 green chilli if you want. chop some coriander leaves too.
  • take 2 cups puffed rice (murmura) in a pan. on a low flame stirring often dry roast the puffed rice.
  • roast the puffed rice for 2 to 3 minutes they become crisp. you don’t need to brown them. let the puffed rice cool at room temperature.
  • assemble everything before you begin. keep the chutneys in a bowl. these chutneys stay well for about a week in the fridge. so you can keep the leftovers in the fridge.
  • in a bowl now take the chopped boiled potatoes, onions and tomatoes. you can also add some boiled moong beans or steamed moong bean sprouts at this step.
  • add sweet chutney, green chutney and red chutney. you can add the amount of chutneys as per the taste you want in a bhel puri. so for a spicy bhel puri, add more of red chutney and green chutney. for a sweet taste add more of the sweet chutney. so add accordingly.
  • add ½ to 1 teaspoon chaat masala and ½ teaspoon roasted cumin powder. also add some black salt as per taste. if you do not have black salt, then use pink salt, rock salt or white salt.
  • drizzle ½ to 1 teaspoon lemon juice or add as per taste. mix very well.
  • now add 1 tablespoon masala chana (optional) and 2 tablespoons roasted peanuts. at this step you can also add some crushed puri or papdi. 
  • add the puffed rice. add ¼ cup sev (fried gram flour vermicelli).
  • with a spoon, just swirl the whole bhelpuri mixture together well and be quick.
  • serve bhel puri immediately in individual bowls or plates. top up with some sev and more coriander leaves if you want. if you don’t serve bhelpuri immediately then it will become soggy and you won’t enjoy it. so be quick in serving.

NOTES

  • the salt, chutneys and spice powders in the bhel puri can be adjusted as per your liking. you can use readymade chutneys too.
  • if you don't have onions, then too you can make the bhel without onions.

NUTRITION INFO (approximate values)

Nutrition Facts
bhel puri
Amount Per Serving
Calories 153 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 654mg28%
Potassium 83mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 625IU13%
Vitamin C 1.1mg1%
Calcium 12mg1%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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80 comments/reviews

  1. oh my god!!that was simply mouth watering…..cant get through it till now……….
    i must say that its a perfect page to learn up delicious and marvellous recipes4 stars

  2. thankyou for this great recipe. We knew the basics .. but all the extras you recommended . made it sooooo much better.5 stars

  3. Yum! My neighbor friend is always talking about how delicious street food in Mumbai is. I need a big spoon to scoop up this delicious goodness! 😉

  4. This really looks fantastic and I would love to make this dish. Your photos are truly appetizing as well.

  5. Very Nice. Chat items are everyone’s favourite. I would suggest you to make your own recipe videos, that will fetch you huge traffic.

    • thanks dr pushkar for your kind words. i have tried making videos but they were not good. but i am keen on starting my own videos… just waiting for the time and space for it to happen soon.

  6. Hi,
    You have a wonderful space with very simple and neat clicks…..Love them..
    Congrats..:)
    Bhel puri looks very tempting…love them..

  7. HI,
    Just loved all ur receipes and tried some of them….really grt and proud of u…
    Keep going on!!!

  8. Congratulations Dasanna!!! You do deserve it !!!!!

    Love the pictures….I never added Moong beans before…I should give a try!

  9. My mouth is seriously watery now after looking at the picture. At times even the thought of such treats like chat and bhel puri makes me drool 🙂

  10. Hello Dassana,

    Congratulations!!!! Totally well deserved, I must say… I love ur website and visit it whenever I want to make any dish. I only go to other websites when I dont find the dish here.

    More power to you!! Keep them coming, want lots more dishes from you!

  11. Street foods are always my favorite. I always fill my tummy with the street foods when I visit India. I like the idea of adding ‘moong’ and peanuts. Great recipe and gorgeous pictures as usual.

  12. Congrats dassana.. u totally deserve to be on that list…
    things are complicated in this vitrual world.. i thought a “like” was enough….
    lovely clicks.. u ahve a hand model too this time…!!!
    as usual dassana .. great clicks…

    • thanks renu. things are complicated in the virtual world… as a blogger one has to be in touch with newness the web world keeps on offering at all times.

  13. A favourite of my children and always featured in their birthday parties since all the kids loved this and sandwiches. Make a shortcut murmura mix now, time I made it again with chutneys et al!!!!

  14. Congrats for getting featured dassana…I love Mumbai sukha bhel and regular bhel…As you said even I love to eat bhel wid those papdis they serve..looks delicious n nice fotos…
    reg the wet grinder I use the ultra table top wet grinder which I m using from almost 5 yrs and it is quite good and enough for a family of 2-4 ppl.Its easy to clean and not heavy.I suggest you to go for that..if its not available then u can go for butterfly wet grinder too..

    • thanks pratibha. also thanks for the info on the wet grinders. i will check them out here. missing idlis and dosas for a long time now…

  15. Congratulations Dassana! That is awesome news! I love bhel puri. We had this guy outside my college in delhi that sold the most amazing bhel puri. You brought back memories of my college days with this post. I have never tried making bhel puri at home, but it’s been on my list for a long time! Thanks for the reminder and for evoking the trip down memory lane!

    • thanks shumaila. even i have had some great bhel puri in mumbai. all i would wonder then was what is their secret recipe of making the chutneys… but now i don’t 🙂

  16. bhel puri is one of my favourite snacks! I learned how to make it a few years ago when I was taking cooking classes. So delicious! I love your variation. Sounds like it has a lot more flavour! Cannot wait to try it out 🙂

  17. Not a big fan of bhel puri but can have it once in a while…looks so tempting with all those lovely clicks!!