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Bhel Puri Recipe (Mumbai Street Style)
4.9 from 56 votes

Bhel Puri Recipe (Mumbai Street Style)

Bhel Puri is a colorful Mumbai street snack combining puffed rice, boiled potatoes, chopped vegetables, crunchy sev, and tangy, sweet, and spicy chutneys made from ingredients like jaggery, dry mango powder, garlic, and fresh herbs. The ingredients are mixed just before serving to keep the puffed rice crunchy. The dish features contrasting textures and an interplay of sour, sweet, and spicy flavors typical of chaat-style snacks.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3
Calories: 251 kcal
Course: Snacks
Cuisine: Indian

Ingredients

For cooking potato
  • 1 potato - large or 2 medium-sized potatoes
  • ¼ teaspoon salt
  • water - as required
For sweet tangy chutney
  • 3 tablespoons jaggery
  • 3 teaspoons dry mango powder (amchur powder)
  • ¼ teaspoon Kashmiri red chili powder or sweet paprika
  • ¼ teaspoon cumin powder roasted
  • 1 to 2 pinches ground ginger optional, dry powder
  • 1 to 2 pinches black salt or regular salt
  • 3 tablespoons water
For spicy red chutney
  • 16 to 18 garlic medium to large-sized, 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 Coriander leaves or ¼ cup mint leaves + ¼ cup coriander leaves
  • ½ inch ginger - roughly chopped
  • ½ teaspoon green chilies or 1 to 2 green chillies, chopped
  • ½ teaspoon chaat masala
  • 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 onion - finely chopped, small or medium-sized
  • 1 tomato - finely chopped, medium-sized
  • 1 tablespoon masala chana - optional
  • 2 tablespoons peanuts optional, roasted
  • ½ cup moong beans or boiled moong bean sprouts - optional, boiled
  • ½ to 1 teaspoon lemon juice or add as required
  • ¼ cup sev
  • ½ to 1 teaspoon chaat masala
  • ½ teaspoon cumin powder roasted
  • 5 to 6 papdi or puri broken in pieces – optional
  • black salt as required
For garnish
  • 2 to 3 tablespoons sev
  • 1 to 2 tablespoons Coriander leaves - chopped, (cilantro)
  • 2 to 3 papdi or puri

Instructions

Preparation
    Cup of Yum
  1. Cooking potatoes - Rinse the potatoes very well in fresh water. Then boil 1 large potato or 2 medium sized potatoes in a 2 litre pressure cooker or in a pan with enough water. 
  2. If using a pressure cooker, then pour water just about covering the potatoes. Sprinkle ¼ teaspoon salt and pressure cook for 4 to 5 whistles. Once the pressure settles down naturally in the cooker, then only open the lid. Drain the water and place the potatoes in a bowl. 
  3. You can also cook the potatoes in the Instant Pot or in a pan adding water as required.
  4. Let the potatoes cool or become warm at room temperature.
Making green chutney
  1. Rinse and roughly chop ½ cup fresh coriander leaves (or ¼ cup mint leaves + ¼ cup coriander leaves). 
  2. Add the coriander leaves in a small grinder jar. Also add chopped ginger, green chillies, chaat masala, salt and lemon juice.
  3. Add 2 to 3 tablespoons water or as required and grind to a smooth chutney. Avoid making green chutney thin. Remove green chutney in a bowl and keep aside.
Making spicy red chutney
  1. Peel 16 to 18 medium to large sized garlic cloves. Rinse them and add in the same grinder jar. 
  2. Also add kashmiri red chili powder and salt.
  3. Add 2 to 3 tablespoons water or as required and grind or blend to a smooth consistency. Remove red chutney in a bowl and keep aside.
Making sweet-tangy chutney
  1. In a small pan take jaggery, amchur powder (dry mango powder), kashmiri red chilli powder, roasted cumin powder, dry ginger powder (optional) and black salt or regular salt.
  2. Add 3 tablespoons water. Mix very well.
  3. Keep this pan on the stove top and heat on a low flame.
  4. Let the mixture gently heat. When the mixture comes to a boil and thickens slightly, then switch off the heat. Keep aside. Check the taste and if required you can add some more jaggery or mango powder if required
Prepping veggies
  1. 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.
Roasting puffed rice
  1. Take the puffed rice (murmura) in a pan. On a low heat stirring often dry roast the puffed rice. If your puffed rice is already crispy and crunchy then you don't need to roast them.
  2. 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.
Making bhel puri
  1. 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.
  2. In a bowl now take the chopped boiled potatoes, onions and tomatoes. You can also include some boiled moong beans or steamed moong bean sprouts at this step.
  3. 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.
  4. Sprinkle 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.
  5. Drizzle ½ to 1 teaspoon lemon juice or according to taste. Mix very well.
  6. Now top with 1 tablespoon masala chana (optional) and 2 tablespoons roasted peanuts. At this step you can also add some crushed puri or papdi. 
  7. Add the puffed rice and cup sev (fried gram flour vermicelli).
  8. With a spoon, just swirl the whole bhelpuri mixture together well and be quick.
  9. 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 bhel immediately then the puffed rice becomes soggy and you won’t enjoy it. So be quick in serving.

Notes

  • Adjust the levels of green chilies and red chili powder in the chutneys to match your preferred spice intensity.
  • Prepare chutneys a day ahead and refrigerate them to allow flavors to meld and make assembly faster.
  • If the puffed rice is already crispy and fresh, there is no need to roast it before mixing.
  • The recipe easily scales for different serving amounts, making it convenient for groups or parties.

Nutrition Information

Calories 251kcal (13%) Carbohydrates 46g (15%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 1mg (0%) Sodium 1411mg (59%) Potassium 636mg (14%) Fiber 10g (40%) Sugar 16g (32%) Vitamin A 8052IU (161%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 7mg Vitamin B6 1mg Vitamin C 6mg (7%) Vitamin E 11mg Vitamin K 37µg Calcium 124mg (12%) Vitamin B9 (Folate) 20µg Iron 15mg (83%) Magnesium 57mg (14%) Phosphorus 137mg Zinc 2mg

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 251

% Daily Value*

Calories 251kcal 13%
Carbohydrates 46g 15%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 1mg 0%
Sodium 1411mg 59%
Potassium 636mg 14%
Fiber 10g 40%
Sugar 16g 32%
Vitamin A 8052IU 161%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 7mg
Vitamin B6 1mg
Vitamin C 6mg 7%
Vitamin E 11mg
Vitamin K 37µg
Calcium 124mg 12%
Vitamin B9 (Folate) 20µg
Iron 15mg 83%
Magnesium 57mg 14%
Phosphorus 137mg
Zinc 2mg

* Percent Daily Values are based on a 2,000 calorie diet.