If there's one snack I can never say no to, it's bhel puri chaat. Crunchy, tangy, spicy, and just a little sweet, it checks every box in a single bite. Made with puffed rice, fresh vegetables, chutneys, roasted chickpeas & peanuts, and crunchy sev, this iconic Indian street food takes minutes to put together but tastes like something straight from your favorite chaat stall. My verson is heavy on spices, yet it's light and refreshing for whenever chaat cravings strike.
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I grew up eating some of the best bhel puri and dahi puri chaat right in the heart of South Delhi. No two chaat plates were ever the same because every order was tossed together fresh, with the chutneys and spices adjusted to personalize each serving. Paired with a hot cup of chai, it was the kind of evening snack I looked forward to time and time again.
Why Make Your Own Mix
Most people make bhel puri with a ready made bhel mix, but my mom makes her own mix with puffed rice, peanuts, homemade papris, boondi, and roasted kala chana. It takes just a few extra minutes, but the difference is noticeable.
Homemade bhel mix always tastes fresher because with packaged mixes, all it takes is one stale ingredient for the entire batch to pick up that unpleasant rancid oil smell. Additionally, when you make your own mix, you can reduce or increase the quantity of your favorite ingredients (I like mine loaded with peanuts!)
Tips
- The most important trick is getting the textures just right by mixing everything at the very last minute so every bite stays perfectly crisp. When hosting, you can prep everything in advance but mix together right before serving.
- One of the visual cues for perfectly seasoned bhel is that your murmura should not be whitish after mixing. It should acquire the color of chutneys and the spices.
- Any chaat tastes good when it has a kick to it. That's the reason, I don't douse the bhel in tamarind chutney. Too much imli chutney or green chutney can make your bhel overly sweet or soggy. Adjust the heat of bhel by adding chopped green chillis and more red chilli powder.
- The entire process of mixing bhel should take you less than 5 minutes. You need more time in preparing than actual cooking/tossing in this recipe.
- Lastly, customize the spices and chutneys or other add ons to your desire.
Ingredients
- Puffed Rice or Murmura is easily available at all indian stores. A good substitute is unsweetened puffed rice cereal(the one you use to make rice krispie treats).
- When you are thinking about substitutes, choose any kind of spicy or crispy ingredient work witjout visiting the indian grocery stores. Like papri can be substitued with baked pita chips, broken crackers or tortilla chips. Or in place of sev bhujia, you can use crispy chowmein noodles(surprisingly close is texture not in flavor though!). Also, since they are light and airy, crushed oyster crackers work well in bhel puri mix.
- One note though. I wouldn't recommend popcorn, cornflakes, saltines, puffed quinoa, cheese puffs or puffed millet. These ingredients change the flavor and texture enough that it stops tasting like bhel puri.
- I make bhel puri a lot during summer months and many times, and often, I add choped mangoes similar to my sprouted moong chaat. It's super delicious!
- I use my homemade tamarind chutney and cilantro chutney. You can easily use store bought chutneys.
Instructions
- Add all the dry ingredients and chopped vegetables to a large bowl. Make sure that tomatoes go on top of potatoes and onions to prevent sogginess.
- Add the chutneys, salt, spices, chopped cilantro and squeeze lemon juice. I also include 1-2 tablespoon sev and pomegranate arils while mixing. Crush 4-5 papri in the mix and rest will go on side when serving.
- Toss everything very well so that all ingredients are coated in spices and chutneys. Taste and adjust spices, salt or chutneys.
- Immediately serve the bhel puri in a plate or in bowls. Top with handful of sev and pomegranate arils. Place extra papdis on side for scooping.
Homemade Bhel Puri (Ready in 20 minutes)
Equipment
- Mixing Bowl
Ingredients
Bhel Mix
- 1 cup murmura plain puffed rice
- ½ cup roasted chana roasted chickpeas
- ½ cup roasted peanuts I use Deep Spicy roasted peanuts
- ⅓ cup plain boondi masala boondi works well too
- 10-12 papri broken into small pieces, divided
- ⅓ cup bhujia sev or as needed
Fresh Vegetables & Fruits
- 1 medium (¾ cup) boiled potato small diced
- 2 persian cucumbers small diced
- 1 small (~½ cup) red onion small diced
- 1 medium tomato ripe but firm, small diced
- 2 tablespoon cilantro chopped
- 2-3 green chillies (hot! the more the merrier, however adjust to your taste)
- ⅓ cup pomegranate arils
Chaat Spices
- 1.5 teaspoon chaat masala powder
- ¾ teaspoon red chilli powder hot, adjust to taste
- 1 teaspoon kala namak indian black salt
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt add with caution since many of the dry ingredients are already salted
Chutneys
- 2 tablespoon tamarind chutney
- 1.5 tablespoon green chutney it is hot, so adjust quantity to your taste
- ½ tablespoon garlic chutney if desired, I don't add
Instructions
- In a large bowl, add the murmura, roasted chana, peanuts, and boondi.
- Next, add the potatoes and onions over the dry ingredients. Then add the tomato, cucumber and green chillies.
- Add the chutneys, salt, spices, chopped cilantro and squeeze lemon juice. I also include 1-2 tablespoon sev and pomegranate arils while mixing. Crush 4-5 papri in the mix and rest will go on side when serving.
- Toss everything very well so that all ingredients are coated in spices and chutneys. Taste and adjust spices, salt or chutneys. For perfect seasoning, your murmura should not look white.
- Immediately divide the bhel puri into serving bowls or plate. Top with handful of sev and pomegranate arils. Place extra papdis on side for scooping. Serve immediately!
Notes
- The most important trick is getting the textures just right by mixing everything at the very last minute so every bite stays perfectly crisp. When hosting, you can prep everything in advance but mix together right before serving..
- Too much imli chutney or green chutney can make your bhel overly sweet or soggy. Adjust the heat of bhel by adding chopped green chillis and more red chilli powder.
- The entire process of mixing bhel should take you less than 5 minutes. You need more time in preparing than actual cooking/tossing in this recipe.
- Lastly, customize the spices and chutneys or other add ons to your desire.
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