Bhel Puri is one of the most popular street foods in India.
The ingredients can be prepared in advance, however, it is recommended that you mix the “bhel” when you are ready to serve it so you serve it crisp (rather than soggy). if you have prepared all the ingredients in advance it takes a minute to put it together.
Ingredients
3 cups Puffed Rice
1 cup Sev
1 cup Crumbled Papdi
1/4 cup Finely Chopped Cilantro
1/2 tsp Black Salt (recommended) or Regular Sea Salt (adjust to taste)
1 cup Boiled Potatoes cut into small bit-sized pieces
1/2 cup Finely diced Red Onions
4 tbsp Green Chutney
4 tbsp Tamarind-date Chutney
3 tbsp Lemon Juice
1 tbsp Finely Chopped Green Chillies (optional)
Number of Servings (approximate): 4
Preparation
Toast the puffed rice on a non-stick pan on medium heat for 3-4 minutes stirring every 30 seconds or so. The toasting makes the puffed rice crisp. The puffed rice does not change color when you toast it.
Boil the potato, cool it it, peel it and cut it up into small bite-sized pieces.
Chop the cilantro, onions, and green chillies.
Serving
If you plan to serve all of the bhel at once, you can prepare the entire batch in one go. Add all of the ingredients to a large mixing bowl and mix well so that the chutneys coat all of the puffed rice well.
Alternatively if you need to make individual servings you could take 2 separate bowls and pre-mix the dry (Puffed Rice, Sev and Papdi) and the wet (all the others) ingredients. You can then combine them when you are ready to serve.
Bhel Puri Ingredients
Bhel Puri Ingredients with the Chutneys
Bhel Puri mixed and ready to serve
- 3 cups Puffed Rice
- 1 cup Sev
- 1 cup Crumbled Papdi
- ¼ cup Finely Chopped Cilantro
- ½ tsp Black Salt (recommended) or Regular Sea Salt (adjust to taste)
- 1 cup Boiled Potatoes cut into small bit-sized pieces
- ½ cup Finely diced Red Onions
- 4 tbsp Green Chutney
- 4 tbsp Tamarind-date Chutney
- 3 tbsp Lemon Juice
- 1 tbsp Finely Chopped Green Chillies (optional)
- Preparation: Toast the puffed rice on a non-stick pan on medium heat for 3-4 minutes stirring every 30 seconds or so. The toasting makes the puffed rice crisp. The puffed rice does not change color when you toast it. Boil the potato, cool it it, peel it and cut it up into small bite-sized pieces. Chop the cilantro, onions, and green chillies.
- Add all of the ingredients to a large mixing bowl and mix well so that the chutneys coat all of the puffed rice well. Alternatively if you need to make individual servings you could take 2 separate bowls and pre-mix the dry (Puffed Rice, Sev and Papdi) and the wet (all the others) ingredients. You can then combine them when you are ready to serve.
Related Recipes
Green Chutney
Hi, do you have a good chicken biryani recipe that you can share with me?
Yes and I’ll be sharing it soon. It’s one of my favorites too…