Bhel Puri
Veg
Vegan
Puffed rice tossed with finely chopped onion, tomato, boiled potato, tamarind chutney, green chutney, raw mango, and topped with sev — a dish of competing textures (crisp, soft, crunch) and flavours (sweet, sour, spicy, savoury) assembled and eaten immediately before the puffed rice softens. The definitive Mumbai street snack, associated with Chowpatty and Juhu Beach, made fresh to order in seconds.
Cuisines
Maharashtrian
Best for
Snacks
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 2 cups | puffed rice |
| 1 medium | potato, boiled and diced |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 1 cup | sev |
| 2 tablespoons | tamarind chutney |
| 2 tablespoons | green chutney |
| 1 teaspoon | chaat masala |
| — | salt to taste |
| 1 tablespoon | lemon juice |
| 2 tablespoons | fresh coriander, chopped |
| 1 tablespoon | roasted peanuts |
| — | papdi or puris, crushed (optional) |
Instructions
- 1 In a large mixing bowl, combine the puffed rice, boiled potato, onion, and tomato.
- 2 Add the tamarind chutney and green chutney to the mixture.
- 3 Sprinkle chaat masala and salt over the mixture.
- 4 Mix all the ingredients thoroughly to ensure even coating of chutneys and spices.
- 5 Add lemon juice and mix again.
- 6 Garnish with sev, fresh coriander, roasted peanuts, and crushed papdi or puris if using.
- 7 Serve immediately to ensure the puffed rice remains crispy.
Tips
For a spicier version, add finely chopped green chilies to the mixture.