How to make Bhel - A spicy, tangy, preparation made from puffed rice and various other ingredients, a mumbaiya speciality .

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Puffed Rice, Sev (सेव)

Cuisine : Indian

Course : Snacks and Starters

Bhel Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bhel checkout Murmura Chiwda, Kurmura Tadka, Jhaal Muri, Charmuri . You can also find more Snacks and Starters recipes like Moongdal Bade, Baby Potatoes in Tamarind Sauce, Grilled Vegetable and Mayo Wrap, Kamal Kakdi Ke Shammi Kabab.

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Bhel Recipe

  • Puffed Rice 6 cups

  • Sev 1 large

  • Tomato 1 large

  • Green chillies 3-4

  • Raw mango 1 medium

  • Fresh coriander leaves 3-4 medium

  • Peanuts 1 1/2 tablespoons

  • Sev 6 tablespoons

  • Mixed chewda 6 tablespoons

  • Lemon juice 1 tablespoon

  • Salt to taste


Step 1

Peel, wash and chop onion finely. Wash tomato and chop. Remove stems, wash and finely chop green chillies. Peel, wash and grate raw mango.

Step 2

Clean coriander leaves, wash well and then chop finely. Keep one fourth of total quantity aside for garnish. Roast peanuts on a hot griddle,

Step 3

remove the skin and keep aside. Combine puffed rice, onion, tomato, sev, green chillies, peanuts, chewda, lemon juice, grated raw mango, salt and coriander leaves.

Step 4

Toss well. Garnish with reserved coriander leaves. Serve immediately.