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–+ servings

Bhel Puri

Swati
Mumbai's Bhel Poori Recipe | | Learn how to make Mumbai style crispy, crunchy, sweet, tangy and spicy Bhel Puri
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Evening Snacks
Cuisine Indian
Servings 2 people

Equipment

  • Mixing Bowls
  • Mixing Spoon
  • Knife

Ingredients
  

For Bhel

  • 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

Green Chutney

  • 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

Instructions
 

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.

Notes

If you do not have roasted peanuts or roasted masala chana dal, add any good namkeen mixture.
Keyword Bhel Puri, Mumbai Style Bhel Poori
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