Bhel Puri Recipe | Bhel Puri chaat full recipe

Bhel Puri Recipe

Bhel puri, the iconic street food of Mumbai, is an explosion of textures and flavors in every bite. Puffed rice, crunchy sev, tangy chutneys, and a medley of savory spices come together to create a delightful snack or light meal. This recipe delves into the details of making authentic bhel puri, exploring different variations and offering tips for a truly memorable experience.

Bhel Puri Recipe Ingredients

  • Base:
    • 2 cups puffed rice (poha)
    • 1 cup sev (thin fried gram noodles)
    • 1/2 cup chopped boiled potatoes
    • 1/4 cup chopped onion
    • 1/4 cup chopped tomatoes
    • 1/4 cup chopped green chilies (adjust to your spice preference)
    • 1/4 cup chopped cilantro
  • Sauces:
    • 1/4 cup tamarind chutney
    • 1/4 cup green chutney (mint or coriander)
    • 1 tablespoon date-palm jaggery (gur) or sugar (optional)
    • 1 teaspoon lemon juice
    • Salt to taste
  • Garnish:
    • Chopped peanuts
    • Chopped sev
    • Chopped coriander leaves

Steps to prepare Bhel Puri chaat

  1. Prepare the puffed rice: Rinse the puffed rice quickly under cold running water to remove any dust. Don’t over-rinse, as it can become mushy. You want it light and fluffy.
  2. Chop the vegetables: Finely chop the potatoes, onions, tomatoes, and green chilies. Aim for bite-sized pieces for a balanced texture in each bite.
  3. Make the chutneys: If using store-bought chutneys, adjust their quantities based on your taste preference. For homemade versions:
    • Tamarind chutney: Soak tamarind paste in warm water for 10 minutes. Strain the pulp and mix with jaggery/sugar, salt, and a pinch of red chili powder.
    • Green chutney: Blend together mint or coriander leaves, green chilies, ginger, and a little water to create a smooth chutney.
  4. Assemble the bhel puri: In a large bowl, combine the puffed rice, sev, chopped vegetables, and cilantro. Gently mix everything together without crushing the puffed rice.
  5. Add the sauces: Drizzle with tamarind chutney and green chutney, ensuring even distribution. Adjust the quantities based on your desired flavors – tangy, spicy, or sweet.
  6. Season and garnish: Sprinkle with salt, lemon juice, and chopped peanuts and sev. Garnish with fresh coriander leaves for a pop of color and aroma.
  7. Serve immediately: Bhel puri is best enjoyed fresh to retain the contrasting textures. Don’t let it sit for too long, as the puffed rice can become soggy.

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