Bhel Poori Recipe | Mumbai Style Bhel Poori Recipe
Here I am with the recipe of , Mumbai’s popular street food crispy, crunchy, sweet, tangy and spicy Bhel Puri.
Bhel Poori is know to have originated in Mumbai but you can find many other versions of this popular snack throughout India as per the ingredients and taste preference of the local people.
In Mumbai this snack is so popular that you will find a bhelpooriwlla (vendor selling Bhel) in every nook and corner of the city, just like the famous Pav Bhaji and Vada Pav stalls. It is a common evening snack, that people like to much on while returning from work or for there tea time.
For most of the Indians this light snack needs no introduction but for those who do not know about this snack, do try it once and trust me you will surely be addicted to it.
Though there is a different charm of buying and eating it on the stall, we can very well make it home. Also, you can ajust the taste and the ingredients as per your family’s preferences.
My kids love Bhel Poori and many times not only for evening tea, I make it for dinner as well when we want to have some light meal. I pair it with Sev Poori and Fruit Custard or any of our favourite dessert especially during summers when I don’t want to spend time in kitchen.
Bhel Poori is one of the lightest, quick and easy snack to make. If you have all the ingredients availabe with you it is just a matter to few minutes to assemble it.
More chat recipes form the blog.. Moong Dal Stuffed Aloo Tikki, Ram Ladoo, Dahi Vade/Bhalle, Sev Poori,
Types of Bhel Poori
There are two different varieties of Bhel.
One is the Wet Bhel or Geela Bhel, which is typical Mumbai style Bhel. It is made with green chutney, tangy tamarind and spicy garlic chutney.
Another is Dry Bhel or Sookha Bhel, which is made with fresh dry green chutney made with coriander/cilantro and mint, a bit of tamarind chutney and raw mangoes for the tanginess.
Here in this post I am covering Geela bhel, will be posting the sookha/dry bhel soon as it is raw mango season here.
Ingredients to make Bhel Poori
Bhel Poori is Vegan snack as no dairy or animal related product is used in it.
Puffed Rice– It is the main ingredient to make Bhel poori. Puffed Rice is also known as Murmura. Not only in it is used in making bhel, you can make a very simple and popular snack from North India Chana Murmura ( with roasted back chickpeas).
When stored puffed rice gets a bit soggy due to the moisture in air if not store properly. You can dry roast it in a pan, cool it and then use it to make the snack.
Green Chutney– Cilantro Mint chutney popular as Green Chutney, is used to add the refreshing taste. Many people add garlic in green chutney as too do it many times and skip the red garlic chutney. You can make fresh batch of green chutney or even use store bought. I prefer making a fresh batch.
Checkout Cilantro Mint Chutney recipe from the blog. Skip garlic if you already have garlic chutney or plan to make.
Tangy Tamarind Chutney– It is a must have /use chutney for chaats. No chaat is complete without this tangy chutney. It adds sweet and tangy flavors which makes chaat taste different from other snacks. I will soon uploading the post for this chutney. If yo do not want to make it at home there so many options different varieties of tamarind chutneys availabe at Indian grocery stores. Homemade or store bought it stays good for a couple of months when refrigerated, even more when frozen.
Spicy Garlic Chutney– Want a spicy garlicky kick, add this chutney. To make this chutney, soak 3-4 (or as per your spice tolerance) whole red chilies in hot water for about 10 mins. or in cold water for about 20 mins. Then grind with 10-12 garlic cloves and salt. Add a pinch of sugar (optional) to balance the acidity of the chilies.
Sev– Sev are the deep fried chickpea noodles of different thickness. Thick Sev like Lehsuni Sev(garlic flavoured) are eaten as snack for tea time. Very thin known as Nylon Sev are used for making snacks like Sev Puri/Poori and many other, Dahi Papdi Chaat( related– Papdi Katori).
Poori/Papdi– Poori/Papdi are the deep fried whole wheat crackers that are added for the crunch. Store bought of homemade use any. Checkout the homemade Baked/Air Fried Masala Papadi that you can add bhel.
Vegetables and Fruits– Boiled potatoes, finely chopped tomatoes, onions are added. I also like to add pomegranate arils, cucumber and apples(optional). Yes apples as these give a nice crunch and taste.
Others- Finely chopped Fresh Cilantro, Roasted Peanuts and Roasted Split Chickpea lentils(Chana Dal), Black Salt, Paprika or Red Chilli Powder(optional)
Instead of adding sev, peanuts and roasted chana dal you can also add any good namkeen mixture with all these 3 ingredients like Bombay Mixture.
How to make Bhel Poori
There is no exact recipe to make bhel poori, we can add and adjust the ingredients
Simply mix. all the ingredients. Add chutneys at the end.
You can do the preparations and assemble all the ingredients beforehand and then make bhel. Serve immediately as puffed rice gets soggy after it comes in contact with moisture from chutneys , vegetables and fruits.
Checkout the short video on how to make bhel poori.
- Mixing Bowls
- Mixing Spoon
- 2 Cups Puffed Rice/Murmura
- 7-8 Papdi/Poori or as required
- ¼ Cup Roasted Peanuts
- 2-3 tbsp Roasted Masala Chana Dal
- 1-2 Boiled Potatoes
- ¼ Cup Finely Chopped Onions skip for no onion recipe
- ½ Cup Apple, Cucumber optional
- 1 tsp Roasted Cumin Powder
- 1 tsp Chaat Masala optional
- 1 tsp Black Salt or as required
- Red Chilli Powder as required
- Finely Chopped Coriander/Cilantro as required for garnish
- ½ Cup Fresh Cilantro/Coriander
- ¼ Cup Fresh Mint Leaves
- 2-3 Green Chillies
- 1" Fresh Ginger
- ½ Lemon
- Black Salt optional
- pinch of Sugar optional
Tangy Tamarind Chutney
- ¼ Cup Dry Tamarind or 2 tbsp Tamarind Pulp
- pinch of asafetida/hing
- ½ tsp Cumin Seeds
- ½ tsp Ginger Powder
- 3-4 tbsp Jaggery Powder
- 1 tsp Roasted Cumin Powder
- 1 tsp Red Chilli Powder
- 1 tsp Oil
Spicy Garlic Chutney
- 10-12 Whole Dry Red Chillies
- 10-12 Garlic Cloves
- 1 tsp Salt
Make Green Chutney
- Wash mint and cilantro leaves very nicely. Wash out all the dirt if any on the leaves.
- In chutney grinder/blender, add cilantro and mint leaves , ginger, green chilies, black salt and sugar.
- Add ¼ Cup water and grind to fine paste. Add lemon juice and mix. Store in an airtight container. Use when required.
Tangy Tamarind Chutney
- Soak tamarind in ½ Cup lukewarm water for 10 mins or till it softens.
- Rub softened tamarind pulp and squeeze it out. Strain the pulp and keep aside.
- In a pan, heat oil, add hing and cumin seeds, let it crackle.
- Add tamarind pulp, ginger powder, roasted cumin powder, red chilli powder mix well.
- Let the mixture boil. Cook for 5 mins. then take off the heat. Cool and store in an airtight container.
Make Spicy Garlic Chutney
- Soak dry red chilies in water for about 15-20 mins.
- Add soaked chilies, garlic cloves and salt in chutney grinder.
- Grind to smooth paste. Add water as required. Do not make it very watery.
Make Bhel Poori/Puri
- Dry roast murmura for 2-3 mins. Let it cool completely.
- Cube potatoes, apple and cucumber if using.
- In a mixing bowl, add murmura finely chopped onion, tomatoes, apples, cucumber.
- Add roasted peanuts, masala chana dal or namkeen, chutneys (as required little by little), chaat masala. black salt and red chilli powder if required.
- Mix gently , crush papdi and add sev.
- Mix well and serve immediately top it with more papdi and sev. Garnish with finely chopped cilantro.
Do try Bhel Puri my way. A delicious light snack for your whole family. Adjust the ingredients as per the people and your taste preferences.
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