Bhelpuri is a savoury snack originating from the Indian sub-continent. It is often identified with the beaches of Mumbai. The Kolkata variant of bhelpuri is called Jhalmuri and a native Mysore variant of bhelpuri is known as churmuri in Mangalore (Source: wiki). I have shared this Bhel puri recipe with step by step photos and a short youtube video. This Mumbai bhelpuri recipe can be prepared in minutes and its a favourite chaat item for all from kids to elders.
It’s a great idea for any potluck or gets together, just keep all the ingredients in separate bowls and let the guests assemble for them as per there taste buds. I have already shared green chutney and sweet chutney as a separate post in my blog, click the link to know the recipe. Ok, let’s hop into the recipe…..
Check out my youtube video for this recipe
Bhel Puri Recipe / Mumbai bhelpuri recipe can be prepared in minutes and its a favourite chaat item for all from kids to elders. It's a great idea for any potluck or gets together.
- 2 Cup Puffed Rice / Murmura
- 4 Papadi
- 1 Small Onion
- 1 Small Tomato
- 1/2 tsp Chilli Powder
- Salt As Required
- 3 tsp Green Chutney
- 3 tsp Sweet Chutney
- 1 Small Potato
- 1/2 Cup Plain Sev
- 1/4 tsp Chaat Masala
- 1 tbsp Grated Carrot
- 1 tbsp Coriander Leaves
- 1 Small Wedge Lemon
First measure and keep all the ingredients ready. Chop onion, de-seeded tomato and boiled potato finely. Also grate carrot and keep aside.
Measure and keep all the other ingredients ready. To a wide mixing bowl, add puffed rice and broken papdi. Reserve some papadi's, as they can be used as a spoon for this bhel.
Then add onion, tomato, chilli powder and very little salt (both the chutneys have added salt in it).
Then add green chutney, sweet chutney and chopped potato.
Add plain sev, chaat masala and mix everything quickly.
Add grated carrot and coriander leaves.
Squeeze lemon juice and toss everything well.
Serve this bhel puri recipe with orange creamsicle.
1. Ensure the puffed rice is crispy, else dry roast for a while, cool it and then prepare the bhel puri recipe.
2. Also, de-seed the tomato, remove the pulp inside and then use it, otherwise the bhel puri turns too soggy.
3. Onions can be skipped and it can be prepared as a no onion recipe.
4. For a tangy taste, grated raw mango can be used. But reduce the lemon juice quantity.
5. Adjust both the chutneys, chilli powder as per spice level preferred.
6. I didn’t have hot garlic chutney in hand, add 1 tsp of it. I didn’t use it.
7. Addition of chaat masala powder is optional for this Mumbai bhelpuri recipe.
8. For more taste, 1 tbsp of roasted peanuts can be used.
9. If preferred pomegranate, moong sprouts can also be added.
10. Always serve this bhelpuri immediately after preparation, else it becomes soggy.