dry bhel recipe | dry bhel puri recipe | sukha bhel puri

sukha bhel puri or dry bhel is another variation of bhel puri – a popular chaat from mumbai. sukha translates to dry in hindi and hence the term sukha bhel.

sukha bhel puri

bhel puri is made with puffed rice and a lot of other sour, spicy, sweet, tangy ingredients.  a myriad flavorful mixture of puffed rice with peanuts, onion, raw mangoes, tomatoes, boiled potatoes, spices, chutneys, lemon juice etc.

there are a lot of textures in this crisp and crunchy snack. along with fresh flavors and tastes. sukha bhel puri is crisp, crunchy, tangy and spicy – chatpata 🙂

you can see vendors selling sukha bhel at railway stations or at outside schools or colleges of mumbai. basically, there are two types of bhel popular in mumbai – dry and wet bhel. this recipe is for dry bhel puri.

there is another version made in calcutta known as jhal muri which is a popular calcutta street food. in karnataka, churumuri is a puffed rice snack that is also a street food.

i have already posted recipe of wet bhel puri. the main difference between these two bhel variety is that in the wet bhel puri green chutney, sweet chutney and red chutney is used. whereas in dry bhel dry spice powders and a dry green chutney are added. i have seen some vendors adding the green chutney and some do not add.

this recipe is the way i make dry bhel at home and i have not added any dry chutney. the punch comes from adding green chilies, lemon juice, black salt and chaat masala.

i have grown up literally having bhel puri, both dry and wet. a shop on the way to the vegetable market would make excellent bhel puri, sev puri, pani puri…  and the weekly trip to the vegetable market would not go without having one of these snacks.

dry bhel puri recipe, sukha bhel puri recipe

if you like street food of mumbai then you must give dry bhel puri a try. the recipe is very quick if you have all the ingredients at hand. you can increase the nutritional quotient by adding steamed moong sprouts, grated carrots, chopped cucumber, boiled white chickpeas or black chickpeas.

bhel is eaten with papdis or crisp fried pooris. i mean, you have to use the papdi as a spoon to eat bhel. if you want then you can use spoon also to eat it but generally bhel is eaten with papdi. the mixture is scooped on to the papdi and then eaten. you don’t eat the papdi, but only the bhel 🙂

if making for kids, then skip the green chilies and red chili powder from the recipe. if the puffed rice have become soft, then just dry roast them in a kadai/wok till they become crisp.

if you are looking for street food recipes then do check:

dry bhel puri

4.67 from 6 votes
Author:Dassana Amit
Prep Time:10 mins
Total Time:10 mins
Cuisine:indian street food
Servings (change the number to scale):2 -3
sukha bhel puri recipe
dry or sukha bhel puri recipe - popular street food of mumbai made from puffed rice.
(1 CUP = 250 ML)


main ingredients for dry bhel puri

  • 3 cups puffed rice (murmura)
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 1 green chili, very finely chopped or minced
  • 1 large boiled potato, peeled and chopped
  • 1 tablespoon finely chopped raw mango (optional)
  • 3 tablespoon roasted peanuts (bhuni moongphali)
  • 2 or 2.5 tablespoon masala chana dal or roasted chana dal
  • ½ or 1 teaspoon chaat masala
  • 1 pinch red chili powder (lal mirch powder)
  • ½ tablespoon chopped coriander leaves (dhania patta)
  • 2-3 broken papdis
  • 1 teaspoon lemon juice
  • black salt as required

for garnish

  • 3 to 4 tablespoon sev
  • 4-6 papdis
  • few coriander leaves for garnish (dhania patta)


  • take all the ingredients, except the garnish ingredients in a large bowl.
  • stir briskly.
  • squeeze the lemon juice and give a final stir.
  • quickly serve in bowls or plates.
  • garnish with sev, coriander leaves and serve with papdis.
  • the bhel puri has to be served as well as eaten immediately. otherwise the puffed rice becomes soft and you won't get the crisp, crunchy texture as well as taste. if the puffed rice becomes soft, then the bhel is not enjoyed.
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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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24 comments/reviews

  1. Just tried this… everybody at home loved this snack…this dry version is equally tasty….full of flavors…chatpata,spicy,tangy and crunchy.4 stars

  2. Hi…
    I have been following your recipes for almost 3 yrs now, n u r d first thought every time I think of trying something new.. Honestly, I find ur method much better than the sanjeev kapoor. Thank you for you for all the effort u put in the tips, pics and even further explaining the origin of the dishes.
    Thanks a ton n plz continue with the awesome help you hv been doin for ppl lik me( who aren’t great at cookin)
    I refer ur site even for d dishes I hv learnt from my mom 🙂

  3. Commendable effort.Highly impressed by your presentation.Can you share the receipe for dry green chutney for sukha bhel?5 stars

    • Thanks J Vijayalakshmi for your positive feedback. i have noted the recipe request and will post it in next few months. as there is a big pending list of requested recipes.

  4. We all of us know that Bhel Puri is One of most popular chaat recipe in our India,and I like it very much,It;s a special street food which can be enjoyable only at chowpati or street,that is very delicious,healthy,readymade food, Thank you.5 stars

  5. Cant tell you how much I miss bhel puri… Your recipe looks real yum! Love the light in the clicks and also the bowl 🙂

  6. I tasted this dasanna it was yummy 🙂 in chennai mostly i ask for suka only i do not like them to add the sauce