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
- 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.