Homemade Bhel Puri (Ready in 20 minutes)
This homemade bhel puri is crunchy, tangy, spicy, and full of fresh flavors in every bite. Tossed with puffed rice, fresh vegetables, chutneys, and crunchy toppings, it comes together in just 20 minutes for the ultimate Indian street food snack.
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.
Tried this recipe?Let us know how it was!