Indian & South Asian · Snack · Lunch
Bhel Puri
भेल पुरी
A crunchy, tangy Mumbai street-food chaat of puffed rice tossed with potato, chickpeas, crisp vegetables, sweet-sour tamarind-date chutney and a fresh herb chutney, finished with a light sprinkle of sev. This version uses less sev and a date-sweetened chutney for a lighter, fresher bowl.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 75% · Fat 15% · Protein 10%
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Ingredients
For 4 servings- 7 cups100 gPuffed rice (murmura)
- 2 small200 gPotatoes
- 3/4 cup120 gChickpeas, canned, drained
- 1 medium110 gRed onion, finely chopped
- 1 medium120 gTomato, finely chopped
- 1/2 large150 gCucumber, finely diced
- 1/3 cup60 gRaw green mango, finely diced (optional)
- 1 1/2 cups loosely packed, divided45 gFresh coriander (cilantro)
- 1/2 cup loosely packed15 gFresh mint leaves
- 2 small6 gGreen chillies
- 2 tbsp, divided30 gLime juice
- 2 tbsp30 gTamarind paste
- 2 dates48 gMedjool dates, pitted
- 1/2 cup plus 2 tbsp, divided150 gWater
- 1/2 tspGround cumin
- 1/4 tspGround ginger
- 1 tspChaat masala
- 1/2 tspKashmiri red chilli powder
- 1/3 tsp, dividedSalt
- 3 tbsp30 gRoasted unsalted peanuts
- 1/2 cup30 gNylon sev
- 8 pieces30 gPapdi (flat wheat crisps), crushed (optional)
Steps
- 1
Place the potatoes in a pot, cover with water from the tap and boil for about 20 minutes until tender; drain, cool, peel and cut into small cubes.
- 2
While the potatoes cook, put the tamarind paste, dates and 1/2 cup (120 g) water in a small pan and simmer for 8–10 minutes until the dates are very soft.
- 3
Blend the tamarind mixture with the ground cumin, ground ginger and a pinch of the salt until smooth, then let it cool; it should be pourable.
- 4
Blend 1 cup of the coriander, the mint, green chillies, 1 tbsp lime juice, a pinch of salt and 2 tbsp (30 g) water into a smooth green chutney.
- 5
Chop the remaining coriander for garnish.
- 6
Rinse and drain the chickpeas well.
- 7
If the puffed rice is not crisp, dry-toast it in a large pan over low heat for 3–4 minutes, stirring, then cool.
- 8
In a large bowl combine the potato, chickpeas, onion, tomato, cucumber and raw mango, if using.
- 9
Sprinkle over the chaat masala, red chilli powder, remaining salt and remaining 1 tbsp lime juice and toss.
- 10
Just before serving, add the puffed rice, peanuts and crushed papdi, if using, then drizzle with tamarind chutney and green chutney to taste and toss quickly.
- 11
Divide into bowls, top with the sev and chopped coriander, and eat straight away while crunchy.
Swaps, storage and make-ahead
Swaps
- For a gluten-free bhel, skip the papdi and use a sev and chaat masala labelled gluten-free, since some brands contain wheat or wheat-based asafoetida.
- If you can't find raw green mango, use an extra squeeze of lime juice or a little finely diced tart green apple for the sour crunch.
- For a nut-free version, leave out the peanuts and add roasted chana dal or toasted pumpkin seeds for crunch.
- Swap the potatoes for finely grated carrot for a lighter, quicker mix with no boiling needed.
Storage
Bhel puri is best eaten straight away, because the puffed rice goes soggy once dressed, so mixed leftovers don't keep well and should not be frozen. Refrigerate the undressed vegetable and potato mix and the chutneys in airtight containers within 2 hours and use within 3 to 4 days, and store the puffed rice, sev and papdi airtight at room temperature.
Make ahead
Make both chutneys and boil and cube the potatoes up to 3 days ahead and keep them chilled, and chop the vegetables a few hours before serving. Add the puffed rice, peanuts, papdi and sev only at the last minute.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: PeanutsGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (298 g) | Per 100 g | |
|---|---|---|
| Calories | 306 kcal | 103 kcal |
| Protein | 8.6 g | 2.9 g |
| Carbohydrates | 60.3 g | 20.2 g |
| of which sugars | 15.4 g | 5.2 g |
| Fiber | 7.1 g | 2.4 g |
| Fat | 5.2 g | 1.7 g |
| of which saturated | 0.8 g | 0.3 g |
| Sodium | 347 mg | 116 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
