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Bhelpuri served in a paper cone with papri visible.
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Mumbai Style Bhel Puri | Bombay Bhel

This Mumbai bhel puri or Bombay bhel is a popular Indian street food that doubles up as a snack. Try this easy recipe
Course Accompaniment | Appetizer, Snack
Cuisine Indian
Keyword Bhel poori, Bhel puri
recipe Bhel puri
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 people
Calories 225kcal

Ingredients

Dry ingredients

  • 2 cups puffed rice
  • ½ cup mixture or namkeen

Vegetables

  • ½ onion chopped fine
  • ½ tomato chopped fine
  • ½ potato chopped fine
  • ¼ raw mango chopped fine
  • 1 tbsp. cilantro finely chopped
  • 1 green chilli finely chopped
  • ½ tsp. lemon juice

Chutneys

Spices

  • ½ tsp. Chaat masala
  • Black salt or pink salt

Garnishes

  • 2 tbsp. Thin sev
  • 4 papdi

Instructions

  • Assemble all ingredients to make bhel puri. I generally dry roast murmura or puffed rice on a hot pan till nice and crispy.
  • This enhances the taste of bhel puri.
  • Make both the green chutney and the tamarind chutney and keep aside.

To Make Green Chutney

  • Take ½ cup cilantro or coriander leaves. Add ¼ cup mint leaves. Add 2 green chillies, 2 cloves garlic, 1 tsp. lemon juice and salt to taste.
  • Add 1 tbsp. water and blend to make a thick smooth chutney. Your green chutney is now ready.

To Make Tamarind Chutney

  • Take 3 tbsp. jaggery or dates along with 1 tbsp. tamarind paste. Heat and bring to a boil.
  • Add ¼ tsp. black or pink salt, ¼ tsp. cumin powder and 2 pinches dry ginger powder. Mix well.
  • Add ½ tsp. Kashmiri red chilli powder. Cook till it thickens slightly. Taste and adjust sweet and sour flavors.
  • Your tamarind chutney is ready.
  • Assemble, sev, papdi, mixture (or roasted peanuts and chana).
  • Have some black salt or pink salt and some chaat masala to enhance the taste of the bhel.
  • Also some lemon juice.
  • Chop into same-sized pieces potatoes, tomatoes and onion.
  • Also a couple of tbsp. of finely chopped cilantro for garnishing.
  • In a mixing bowl add together puffed rice, mixture, chopped veggies, chutneys, spices and mix together.
  • Do roast the puffed rice for more crunch.
  • Finely chopping the veggies helps to get just the right mouthful in the bhel.
  • Top with fine sev and papdi along with lemon juice and serve instantly.
  • Do not store or it will go soggy. For dry bhel, skip the chutneys and just mix together everything else and serve.

Video

Notes

  • I don’t like sweet chutney so I use only the spicy green chutney in my bhel puri.
  • You can also use grated carrot if you like but I like this combination of veggies.
  • Make sure you serve immediately or your puffed rice will get soggy. You can’t make bhel puri and store it. You have to make it and serve instantly.
  • Adjust spice according to taste.
  • You can use roasted peanuts and chana for added crunch.
  • You can also add pomegranate arils for colour and a sweet burst of colour.
  • To make dry bhel, just skip the chutneys and serve after mixing.

Nutrition

Calories: 225kcal | Carbohydrates: 31g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 253mg | Potassium: 760mg | Fiber: 6g | Sugar: 6g | Vitamin A: 910IU | Vitamin C: 58.8mg | Calcium: 135mg | Iron: 8.4mg