Ingredients
Base
- 150 gpuffed rice (murmura or kurmura)
- 60 gsev (fine gram-flour noodles)
- 8papdi or puri, crushed
- 1potato, boiled and finely diced
- 1red onion, finely chopped
- 1tomato, deseeded and finely chopped
- 1raw mango, finely diced (optional)
Green chutney
- 1large bunch coriander
- 1small bunch mint
- 2green chillies
- 1 tspcumin
- juice of 1 lime
- ½ tspsalt
- 2 tbspwater
Tamarind chutney
- 80 gtamarind paste
- 80 gjaggery or dates
- 150 mlwater
- ½ tsproasted cumin
- ½ tspblack salt
- ¼ tspchilli powder
To finish
- 1 tspchaat masala
- ½ tspblack salt
- chopped coriander
- lime wedges
Directions
- Dry-roast the puffed rice in a pan over low heat for 3–4 minutes until it smells toasted and rattles. Puffed rice absorbs air moisture and goes soft on the shelf, and this restores the crispness the dish depends on. Cool completely.
- Blend the green chutney ingredients to a thick smooth paste with as little water as possible. A watery chutney is the fastest way to a soggy bhel.
- Simmer the tamarind, jaggery and water for 10 minutes until syrupy, then stir in the cumin, black salt and chilli. Cool. Both chutneys can be made days ahead.
- Have everything chopped, measured and within reach before you begin. Bhelpuri is assembled in under a minute and eaten immediately.
- In a large bowl combine the puffed rice, crushed papdi, potato, onion, tomato and mango.
- Add the chutneys — start with 2 tablespoons of each — plus the chaat masala and black salt, and toss quickly with your hands or two spoons until everything is just coated.
- Taste and adjust: it should be sweet, sour, salty and hot all at once, with no single element dominating.
- Fold in most of the sev, tip into paper cones or bowls, and top with the rest of the sev and the coriander. Serve with lime, and eat within two or three minutes before it softens.
Technique
- Assemble at the very last moment. There is no way to make bhelpuri in advance; a bowl left standing five minutes is a different, sadder dish.
- Chutneys thick, not runny. This is the main control you have over sogginess.
- Deseed the tomato. The seeds and jelly are pure water.
Substitutions
- Shop-bought chutneys, which is what most stalls use anyway.
- Pomegranate seeds in place of raw mango when it is out of season.
Variations
- Sukha bhel, the dry version with no chutney, just spice.
- Jhal muri, the Bengali cousin, dressed with mustard oil instead of chutney.
History
Bombay beach snack sold at Chowpatty and Juhu, built from puffed rice and sev by Gujarati and Marwari vendors.
Frequently asked questions
What is Bhelpuri?
Bhelpuri is a street food from India: puffed rice tossed with onion, tamarind and coriander chutney in a paper cone. Bombay beach snack sold at Chowpatty and Juhu, built from puffed rice and sev by Gujarati and Marwari vendors.
How long does Bhelpuri take to make?
Bhelpuri takes 25 min of preparation and no cooking at all. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Bhelpuri?
Yes, within limits. Shop-bought chutneys, which is what most stalls use anyway. Pomegranate seeds in place of raw mango when it is out of season.
