Prep Time: 15 MINS
COOK TIME:15 MINS
TOTAL TIME:30 MINS
Bhel puri is a crispy, sweet, tangy, spicy mixture of many edibles. Bhel puri is mainly made with puffed rice mixed with onions, tomatoes, assorted chutneys etc. This bhel puri is easy to make and includes quick recipes for the 3 chutneys that are added in a bhel puri.
for cooking potato
- 1 large boiled potato or 2 medium sized potatoes
- ¼ teaspoon salt
- water as required
for sweet sour chutney
- 3 tablespoons jaggery
- 3 teaspoons amchur powder (dry mango powder)
- ¼ teaspoon kashmiri red chilli powder
- ¼ teaspoon roasted cumin powder
- 1 to 2 pinches dry ginger powder – optional
- 1 to 2 pinches black salt
- 3 tablespoons water
for spicy chutney
- 16 to 18 medium to large sized garlic cloves
- 2 teaspoons kashmiri red chilli powder
- ¼ teaspoon salt
- 2 to 3 tablespoons water or add as required for grinding
for green chutney
- ½ cup fresh coriander leaves or ¼ cup mint leaves + ¼ cup coriander leaves
- ½ inch ginger – roughly chopped
- 1 to 2 green chillies
- ¼ teaspoon salt
- ½ teaspoon lemon juice
- 2 to 3 tablespoons water or add as required
- 2 cups puffed rice – murmura, mandakki, puri
- 1 tablespoon masala chana – optional
- 2 tablespoons roasted peanuts – optional
- ½ cup boiled moong beans or boiled moong bean sprouts – optional
- ½ to 1 teaspoon lemon juice or add as required
- ¼ cup sev
- ½ to 1 teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- 5 to 6 puri or papri, broken in pieces – optional
- black salt as required
- 2 to 3 tablespoons sev
- a few chopped coriander leaves (cilantro leaves)
- 2 to 3 puri or papri
Boil 1 large potato or 2 medium sized potatoes in a 2 litre pressure cooker or in a pan with enough water.
If using a pressure cooker, then add water just about covering the potatoes. Add ¼ teaspoon salt and pressure cook for 4 to 5 whistles. Once the pressure settles down in the cooker, remove the water and place the potatoes in a bowl.
Let them cool or become warm.
making green chutney
Rinse and roughly chop ½ cup fresh coriander leaves (or ¼ cup mint leaves + ¼ cup coriander leaves).
Add the coriander leaves in a small grinder jar. Also add ½ inch ginger (peeled and roughly chopped), 1 to 2 green chillies and ¼ teaspoon salt.
Add ½ teaspoon lemon juice.
Add 2 to 3 tablespoons water or add as required and grind to a smooth chutney. Avoid making green chutney thin. Remove green chutney in a bowl and keep aside.
making spicy chutney
Peel 16 to 18 medium to large sized garlic cloves. Rinse them and add in the same grinder jar.
Also add 2 teaspoons kashmiri red chilli powder and ¼ teaspoon salt.
Add 2 to 3 tablespoons water or add as required and grind to a smooth consistency. Remove red chutney in a bowl and keep aside.
making sweet-sour chutney
In a small pan take 3 tablespoons jaggery, 3 teaspoons amchur powder (dry mango powder), ¼ teaspoon kashmiri red chilli powder, ¼ teaspoon roasted cumin powder, 1 to 2 pinches dry ginger powder (optional) and 1 to 2 pinches black salt.
Add 3 tablespoons water. mix very well.
Keep this pan on the stove top and heat on a low flame.
Let the mixture gently heat. when the mixture comes to a boil and thickens slightly, then switch off the flame. Keep aside. Check the taste and if required you can add some more jaggery or mango powder if required
making bhel puri
Peel and chop the potatoes. Finely chop 1 small to medium sized onion and 1 medium sized tomato. You can also chop 1 green chilli if you want. Chop some coriander leaves too.
Take 2 cups puffed rice (murmura) in a pan. On a low flame stirring often dry roast the puffed rice.
Roast the puffed rice for 2 to 3 minutes they become crisp. You don’t need to brown them. Let the puffed rice cool at room temperature.
Assemble everything before you begin. Keep the chutneys in a bowl. These chutneys stay well for about a week in the fridge. So you can keep the leftovers in the fridge.
In a bowl now take the chopped boiled potatoes, onions and tomatoes. You can also add some boiled moong beans or steamed moong bean sprouts at this step.
Add sweet chutney, green chutney and red chutney. You can add the amount of chutneys as per the taste you want in a bhel puri. So for a spicy bhel puri, add more of red chutney and green chutney. For a sweet taste add more of the sweet chutney. So add accordingly.
Add ½ to 1 teaspoon chaat masala and ½ teaspoon roasted cumin powder. Also add some black salt as per taste. If you do not have black salt, then use pink salt, rock salt or white salt.
Drizzle ½ to 1 teaspoon lemon juice or add as per taste. mix very well.
Now add 1 tablespoon masala chana (optional) and 2 tablespoons roasted peanuts. at this step you can also add some crushed puri or papri.
Add the puffed rice. add ¼ cup sev (fried gram flour vermicelli).
With a spoon, just swirl the whole bhel puri mixture together well and be quick.
Serve bhel puri immediately in individual bowls or plates. Top up with some sev and more coriander leaves if you want. If you don’t serve bhel puri immediately then it will become soggy and you won’t enjoy it. So be quick in serving.
- The salt, chutneys and spice powders in the bhel puri can be adjusted as per your liking. You can use ready made chutneys too.
- If you don’t have onions, then too you can make the bhel without onions.