Bhel Puri

Quintessential street food in Mumbai – you eat it once and you will want to eat it again and again This is a Sanjeev Kapoor exclusive recipe.

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Bhel Puri

Main Ingredients Puffed rice (kurmura), Medium onion
Cuisine Mumbai
Course Snacks and Starters
Prep Time Preparation Time
Cook time Cooking Time
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Bhel Puri

  • 4 cups Puffed rice (kurmura)
  • 1 Medium onion chopped
  • 1 Medium tomato chopped
  • 1 Medium potato boiled, peeled, cut into small cubes
  • 1 tablespoon Lemon juice
  • 2 tablespo for garnish Fresh coriander leaves chopped
  • to taste Black salt
  • 2 tablespoons Raw mango peeled and chopped
  • 1/4 cup Roasted peanuts
  • 1/4 teaspoon Chaat masala
  • 5-6 + to garnish Papdis
  • as required Sev
  • Green chutney
  • 3/4 cup Fresh mint leaves
  • 3/4 cup Fresh coriander leaves
  • 2 Green chillies
  • 1/2 inches Ginger
  • 1 tablespoon Lemon juice
  • to taste Salt
  • Sweet tamarind chutney
  • 1/2 cup Dates soaked for 30 minuters
  • 1/2 cup Tamarind soaked for 30 minutes
  • 2 tablespoons Jaggery grated and dissolved in water
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Roasted cumin powder
  • 1/2 teaspoon Black salt

Method

  1. To make green chutney, put mint leaves, coriander leaves, green chillies, ginger, lemon juice and salt in a blender jar, add a little water and grind to a smooth and thick paste. Transfer into a bowl.
  2. To make sweet tamarind chutney, put soaked dates along with ½ cup of water in which they were soaked into a blender jar and blend to a fine paste. Strain the paste into another bowl.
  3. Put the tamarind into a strainer and mash it and add the pulp to the date mixture. Add jaggery, red chilli powder, roasted cumin powder and black salt and mix well.
  4. To assemble the bhel, put puffed rice into a large mixing bowl, add onion, tomato, potato, 2½ tbsps. green chutney, ½ cup tamarind chutney, lemon juice, coriander leaves, black salt, raw mango, peanuts, and chaat masala. Crush the papdis and add to the bowl and mix everything well.
  5. Transfer into serving plates, garnish the bhel in each plate with sev, coriander leaves and a papdi and serve immediately.