bhel puri

It is a popular Indian street food made with puffed rice, peanuts, chaat chutneys, onions, tomatoes &amp; sev. Post includes recipes to make chutneys required for bhel puri.

Bhel Puri Recipe

puffed rice

onions ((finely chopped))

tomatoes ((ripe, firm, chopped))

boiled potato (cubed

coriander leaves ((finely chopped))

green chili (chopped)

chaat masala ((or amchur powder or lemon juice))

peanuts

papdis

nylon sev ((thin sev or farsan))

salt ((if needed))

green chutney ((recipe below))

tamarind tamarind soak

jaggery ((adjust to taste))

red chilli powder

salt

jeera powder

ginger powder

fennel powder

water

red chilli powder ((or 10 to 15 soaked deseeded red chilies))

garlic

salt ((adjust

sugar ((to balance the pungent taste))

cumin powder ((or jeera/ cumin))

water ((adjust as required))

lemon juice ((to balance the pungent taste))

coriander leaves

mint leaves

green chilies ((low heat kind))

¼ inch ginger

cumin powder

roasted gram (or peanuts

lemon juice ((adjust

To a small sauce pan, add tamarind paste, jaggery, salt, red chilli powder, ginger powder, fennel powder, cumin powder and salt. Pour water and make a smooth mixture.

Bring this to a rolling boil and reduce the heat. Let simmer until thick. (check the step by step pics for consistency)

Cool the tamarind chutney completely.

Tamarind Chutney

Add ¾ cup coriander leaves, ¼ cup mint or pudina leaves,1 to 2 green chilies , 8 to 10 less hot chilies (optional), ¼ inch ginger piece, ¼ teaspoon salt, ½ teaspoon jeera powder, 1 tablespoon fried gram, 2 teaspoons lemon juice &amp; 2 tablespoons water to a blender jar.

Blend everything until smooth. Scrape the sides and pour more water only as required and blend to a thick chutney.

Taste and add more salt and chili if needed. green chutney is ready to use for bhel puri.

Green Chutney

To a grinder jar, add red chilli powder, garlic cloves, sugar, salt and 2 to 4 tablespoons water. If you want to use red chilies, boil half cup water and soak 10 to 15 deseeded red chilies. When they soften remove them from the water and add to a blender jar.

Blend all the ingredients until smooth &amp; thick, adding more water as required. Add little lemon juice.

Taste it and add more salt or sugar if needed. Red chutney is ready for bhel puri.

Red Chutney (Optional)

Optional - Boil potato just until done without making it mushy. I usually cube them and cook in a small pot until fork tender. Drain the potatoes. Cool them &amp; air dry completely. You can also air fry the potatoes and use.

If your puffed rice is not crisp then dry roast them in a pan until crisp. Cool completely.

Add them to a mixing bowl along with boiled potatoes, onions, tomatoes, chilies &amp; coriander leaves. Mix them up gently.

Then add in tamarind chutney, green chutney, chaat masala &amp; red chutney (or red chilli powder). 

Do not add a lot of chutney at one time, add only little by little as needed to prevent the bhel puri from turning mushy.

Gently mix well to coat the puffed rice with chutney.

Taste this and add in more chutney &amp; salt as needed.

Crush the papdis and add them along with peanuts and sev. Give a good stir.

Garnish bhel puri with more sev and peanuts. Serve immediately.

How To Make Bhel Puri

https://www.youtube.com/watch?v=gQKifADhJEk

Bhel puri is a popular Indian street food made with puffed rice, sweet sour and spicy chutneys, herbs, onions and tomatoes. It is garnished with fried puris and roasted peanuts.
To make bhel puri, you will need tamarind chutney and green chutney. You can find the detailed written recipes on my blog : https://www.indianhealthyrecipes.com/bhel-puri/

Bhel puri recipe (Puffed rice snack recipe)

Bhel puri is a crispy, sweet, tangy, spicy dish made with puffed rice, onions, tomatoes and assorted chutneys. This bhel recipe is easy to make and includes quick recipes for the three chutneys.

Bhel Puri (Bhel Recipe)

potato (or 2 medium sized potatoes)

water (- as required)

jaggery

amchur powder ((dry mango powder))

kashmiri red chili powder (or sweet paprika)

dry ginger powder (– optional)

kashmiri red chili powder

water (or add as required

coriander leaves (or ¼ cup mint leaves + ¼ cup coriander leaves)

½ inch ginger (- roughly chopped)

green chillies (or 1 to 2 green chillies)

½ teaspoon chaat masala

lemon juice

water (or add as required)

masala chana (- optional)

peanuts (- optional)

beans

lemon juice (or add as required)

chaat masala

papdi (or puri broken in pieces – optional)

black salt (as required)

coriander leaves ((cilantro))

papdi (or puri)

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. 

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. 

You can also cook the potatoes in the Instant Pot or in a pan adding water as required.

Let the potatoes cool or become warm at room temperature.

Preparation

Rinse and roughly chop ½ cup fresh coriander leaves (or ¼ cup mint leaves + ¼ cup coriander leaves). 

Add the coriander leaves in a small grinder jar. Also add chopped ginger, green chillies, chaat masala, salt and lemon juice.

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 green chutney

Peel 16 to 18 medium to large sized garlic cloves. Rinse them and add in the same grinder jar. 

Also add kashmiri red chili powder and salt.

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 spicy red chutney

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.

Add 3 tablespoons water. Mix very well.

Keep this pan on the stove top and heat on a low flame.

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

Making sweet-sour chutney

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.

Prepping veggies

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&#39;t need to roast them.

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.

Roasting puffed rice

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.

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.

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.

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.

Drizzle ½ to 1 teaspoon lemon juice or according to taste. Mix very well.

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. 

Add the puffed rice and cup sev (fried gram flour vermicelli).

With a spoon, just swirl the whole bhelpuri mixture together well and be quick.

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.

Making bhel puri

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Bhel Puri Recipe

Bhel Puri (Bhel Recipe)

Top 2 bhel puri recipes from across the web

The most viewed bhel puri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bhel Puri Recipe

Bhel Puri (Bhel Recipe)

The most viewed bhel puri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine