Ever find yourself craving a snack that’s both light and bursting with flavor? Let me take you on a crunchy, tangy, and downright addictive ride with this classic Bhel Puri recipe that transports your taste buds straight to a bustling Mumbai street market!

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Bhel Puri is one of my favorite Indian street food delicacies, bursting with flavor and texture. I love how the puffed rice provides a light crunch, while the sev adds an extra layer of crispiness.

The combination of tamarind and green chutneys gives it a tangy zing, perfectly balanced by the freshness of chopped coriander leaves. The potatoes and peanuts add an element of heartiness, making it a delightful snack that’s both satisfying and nutritious.

Bhel Puri Puffed Rice Chaat Recipe Ingredients

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Puffed Rice (Murmura): Light and crispy, it provides carbohydrates and a satisfying crunch.
Sev: Crunchy chickpea noodles, adding texture and a slightly spicy flavor.
Boiled Potatoes: Soft and starchy, they offer heartiness and a dose of carbohydrates.
Onions: Finely chopped for a fresh bite and a hint of pungency.
Tomatoes: Juicy and tangy, they contribute to the chaat’s refreshing taste.
Coriander Leaves: Fresh and vibrant, they add an herbaceous note.
Roasted Peanuts: Crunchy with a nutty flavor, they offer protein and healthy fats.
Tamarind Chutney: Sweet and tangy, it enhances flavor with tamarind goodness.
Green Chutney: Spicy and herbal, balances flavors with coriander-mint freshness.
Lemon Juice: Adds a zesty, refreshing tanginess to the mix.
Chaat Masala: A spicy-tangy blend that gives signature chaat flavor.

Bhel Puri Puffed Rice Chaat Recipe Ingredient Quantities

2 cups puffed rice (murmura)

1/2 cup sev (crunchy chickpea noodles)

1/2 cup chopped boiled potatoes

1/4 cup finely chopped onions

1/4 cup finely chopped tomatoes, seeds removed

1/4 cup chopped fresh coriander leaves

1/4 cup roasted peanuts

2 tablespoons tamarind chutney

2 tablespoons green chutney (coriander-mint chutney)

1 tablespoon lemon juice

1 teaspoon chaat masala

Salt to taste

1/2 teaspoon red chili powder (optional)

Papdi (crisp flour crackers), broken into pieces (optional)

How to Make this Bhel Puri Puffed Rice Chaat Recipe

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1. In a large mixing bowl, combine the puffed rice, sev, and roasted peanuts, mixing them thoroughly.

2. Add the chopped boiled potatoes, finely chopped onions, and finely chopped tomatoes to the bowl, and mix gently.

3. Stir in the tamarind chutney and green chutney to the mixture, ensuring they are spread evenly.

4. Add the chaat masala, lemon juice, and salt to taste, tossing everything together until nicely combined.

5. If you prefer a spicy kick, sprinkle the red chili powder and mix well.

6. Fold in the chopped coriander leaves, ensuring they are well distributed throughout the chaat.

7. (Optional) If using papdi, break them into small pieces and include them in the mixture for added crunch.

8. Gently toss all the ingredients together until everything is well coated with the chutneys and spices.

9. Adjust seasoning as needed, taste testing for a balance of flavors.

10. Serve the Bhel Puri immediately on a platter or in individual bowls, garnished with extra sev and coriander leaves if desired, to maintain its crispy texture.

Bhel Puri Puffed Rice Chaat Recipe Equipment Needed

1. Large mixing bowl
2. Mixing spoon or spatula
3. Chopping board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Platter or serving bowls for serving

FAQ

Q: Can I prepare Bhel Puri in advance?
A: It is best to assemble Bhel Puri just before serving to ensure the puffed rice stays crisp. You can prepare the chopping and mixing ingredients in advance.

Q: What alternatives can I use if I can’t find sev?
A: If sev is unavailable, you can use crushed papdi or any crunchy snack mix as a substitute.

Q: Is Bhel Puri suitable for vegans?
A: Yes, Bhel Puri is vegan as all the ingredients are plant-based. Ensure the chutneys are free from animal products.

Q: How can I adjust the spiciness of the Bhel Puri?
A: You can adjust the spiciness by varying the amount of green chutney and red chili powder, or by omitting the chili powder altogether.

Q: What can be used instead of tamarind chutney?
A: A mixture of lemon juice and a sweetener like jaggery or brown sugar can mimic the sweet-tart flavor of tamarind chutney.

Q: Can I add other vegetables to the Bhel Puri?
A: Yes, you can customize your Bhel Puri by adding finely chopped cucumbers, raw mangoes, or sprouts for added crunch and flavor.

Bhel Puri Puffed Rice Chaat Recipe Substitutions and Variations

For puffed rice: substitute with quinoa puffs for a healthier twist.
For sev: use crushed potato chips for extra crunch.
For boiled potatoes: substitute with boiled sweet potatoes for a different flavor profile.
For tamarind chutney: use date chutney as a mild, sweet alternative.
For roasted peanuts: substitute with roasted chickpeas for a nut-free version.

Pro Tips

1. Prepare Freshly: Assemble the Bhel Puri just before serving to keep the ingredients crunchy. The puffed rice and sev can become soggy if left sitting in the chutneys for too long.

2. Customize Spice Level: Adjust the amount of red chili powder and chaat masala to suit your heat preference. You can also add finely chopped green chilies for an extra spicy kick.

3. Enhance Flavor with Fresh Ingredients: Use fresh tamarind and coriander-mint chutneys for optimal flavor. Homemade chutneys can be tailored to your taste and will elevate the dish.

4. Textural Contrast: Include various textures for an interesting bite. Besides papdi, consider adding other crunchy elements like fried moong dal or boondi to add depth.

5. Balance the Acidity: Taste the mixture and adjust the lemon juice and salt to achieve a balanced, tangy flavor profile without overpowering other tastes. A squeeze of lemon at the end can brighten the dish just before serving.

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Bhel Puri Puffed Rice Chaat Recipe

My favorite Bhel Puri Puffed Rice Chaat Recipe

Print Recipe

Equipment Needed:

1. Large mixing bowl
2. Mixing spoon or spatula
3. Chopping board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Platter or serving bowls for serving

Ingredients:

2 cups puffed rice (murmura)

1/2 cup sev (crunchy chickpea noodles)

1/2 cup chopped boiled potatoes

1/4 cup finely chopped onions

1/4 cup finely chopped tomatoes, seeds removed

1/4 cup chopped fresh coriander leaves

1/4 cup roasted peanuts

2 tablespoons tamarind chutney

2 tablespoons green chutney (coriander-mint chutney)

1 tablespoon lemon juice

1 teaspoon chaat masala

Salt to taste

1/2 teaspoon red chili powder (optional)

Papdi (crisp flour crackers), broken into pieces (optional)

Instructions:

1. In a large mixing bowl, combine the puffed rice, sev, and roasted peanuts, mixing them thoroughly.

2. Add the chopped boiled potatoes, finely chopped onions, and finely chopped tomatoes to the bowl, and mix gently.

3. Stir in the tamarind chutney and green chutney to the mixture, ensuring they are spread evenly.

4. Add the chaat masala, lemon juice, and salt to taste, tossing everything together until nicely combined.

5. If you prefer a spicy kick, sprinkle the red chili powder and mix well.

6. Fold in the chopped coriander leaves, ensuring they are well distributed throughout the chaat.

7. (Optional) If using papdi, break them into small pieces and include them in the mixture for added crunch.

8. Gently toss all the ingredients together until everything is well coated with the chutneys and spices.

9. Adjust seasoning as needed, taste testing for a balance of flavors.

10. Serve the Bhel Puri immediately on a platter or in individual bowls, garnished with extra sev and coriander leaves if desired, to maintain its crispy texture.