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Bhel Puri

Name: Bhel Puri
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: IN
Ingredients: 120g puffed rice (murmura); 60g fine sev (crispy chickpea noodles); 6 papdi (flat crisp puris), crushed; 1 potato, boiled and diced; 1 small red onion, finely chopped; 1 tomato, finely chopped; 2 tbsp raw green mango, finely diced (optional); 3 tbsp tamarind-date chutney; 2 tbsp green chutney; 1 tsp chaat masala; 1 lime, juiced; 2 tbsp roasted peanuts and fresh cilantro

⏱

15m

Prépa

🔥

Cuisson

🍽

Portions

📊

EASY

Difficulté

Le snack de plage de Mumbai : riz soufflé croustillant, sev, pomme de terre, oignon, tomate et mangue verte, mélangés aux chutneys sucrés et épicés.

#indian#street-food#chaat#mumbai#puffed-rice#no-cook#quick#beach

Portions

Ingrédients

Nutrition

calories240

protein6g

carbs40g

fat7g

fiber4g

Par portion

Étapes

🔒

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Prep everything first

Have all the chopped vegetables, chutneys and crunchy elements ready in separate bowls. Bhel goes soggy within minutes of mixing, so assemble only when you're ready to eat.

Toss quickly

In a large bowl, combine the puffed rice, potato, onion, tomato, mango and peanuts. Add the chutneys, chaat masala and lime juice and toss quickly to coat.

Top and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Prep everything first

Have all the chopped vegetables, chutneys and crunchy elements ready in separate bowls. Bhel goes soggy within minutes of mixing, so assemble only when you're ready to eat.

Toss quickly

In a large bowl, combine the puffed rice, potato, onion, tomato, mango and peanuts. Add the chutneys, chaat masala and lime juice and toss quickly to coat.

Top and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Mumbai, Maharashtra📅 20th century🍿 IN

Bhel puri is inseparable from Mumbai's seafront — the evening crowds at Chowpatty and Juhu beaches have been buying it from hand-carts for generations.

It's thought to have been popularised by Gujarati and North Indian vendors in the city, who combined puffed rice from older snack mixes with the chutneys of chaat.