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Bhel Puri

A classic Indian street food snack made of crispy puffed rice, crunchy sev, potatoes, onions, and sweet-tangy chaat chutneys.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Puffed Rice Base
  • 60 g puffed rice plain, unsalted (about 3 cups)
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt
  • 1 tsp neutral cooking oil such as peanut or canola oil, to help the turmeric stick
Vegetables & Mix-ins
  • 1/2 cup boiled potato peeled and finely diced
  • 1/2 cup onion finely chopped
  • 1/2 cup tomato seeded and finely chopped
  • 1/4 cup raw peanuts roasted or fried
  • 1/4 cup fresh coriander leaves finely chopped
  • 2 tbsp raw mango finely chopped (optional, for seasonal tang)
Crunches & Spices
  • 1/2 cup fine sev chickpea flour vermicelli
  • 6 to 8 pieces papdi crisp flat flour crackers, roughly crushed
  • 1 tsp chaat masala
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp red chili powder adjust to taste
Chutneys & Dressing
  • 2 to 3 tbsp sweet tamarind chutney sweet-sour date tamarind chutney
  • 1 to 2 tbsp green chutney spicy mint-coriander chutney
  • 1 tbsp lemon juice freshly squeezed

Equipment

  • 1 Large mixing bowl A deep bowl is essential to toss the ingredients freely without spilling.
  • 1 Skillet or Pan For dry-roasting the puffed rice to make it crisp.

Method
 

  1. Heat 1 teaspoon of oil in a wide skillet or pan over low heat. Add 1/4 teaspoon turmeric powder and 1/4 teaspoon salt. Add 60g puffed rice and stir-fry continuously for 3 to 4 minutes on low heat. The puffed rice should turn slightly yellow and become highly crisp. Transfer to a large plate to cool completely.
  2. In a large mixing bowl, combine the cooled roasted puffed rice, 1/4 cup roasted peanuts, 1/2 cup fine sev, and 6 to 8 crushed papdis. Sprinkle 1 teaspoon chaat masala, 1/2 teaspoon roasted cumin powder, and 1/4 teaspoon red chili powder. Toss well to distribute the spices evenly.
  3. Add 1/2 cup finely diced boiled potato, 1/2 cup finely chopped onion, 1/2 cup seeded and chopped tomato, 1/4 cup chopped fresh coriander, and 2 tablespoons finely chopped raw mango (if using) to the dry mixture. Gently toss to combine.
  4. Drizzle 2 to 3 tablespoons sweet tamarind chutney, 1 to 2 tablespoons green chutney, and 1 tablespoon fresh lemon juice over the mixture. Quickly and gently fold everything together with a large spoon so all components are lightly coated. Divide immediately into serving bowls, garnish with a pinch of extra sev and coriander, and serve instantly.

Notes

Make sure to cool the roasted puffed rice completely before mixing, as warm puffed rice will trap moisture and go soft.
If you prefer a spicier bhel, increase the spicy green chutney or add a finely chopped green chili during the vegetable addition step.
Never prepare this dish in advance. Only mix the wet ingredients with the dry ingredients right when you are ready to eat.