Bhel puri is the Mumbai snack I reach for when I want something crunchy, tangy and ready in minutes. The secret is to keep every component dry and mix only when everyone is ready to eat.
Ingredients
- 3 cups puffed rice
- 1 small boiled potato, diced
- 1/2 cup finely chopped onion
- 1/2 cup chopped tomato, seeds removed
- 2 tablespoons roasted peanuts
- 2 tablespoons sev
- 2 tablespoons coriander, chopped
- 2 tablespoons date-tamarind chutney
- 1 tablespoon green chutney
- 1/2 teaspoon chaat masala
- 1 tablespoon lemon juice
- Salt to taste
Method
- Place puffed rice, potato, onion, tomato, peanuts and coriander in a large bowl.
- Add the two chutneys, chaat masala, salt and lemon juice. Toss quickly so the puffed rice stays crisp.
- Divide into bowls and top with sev. Serve immediately.
Make it your own
Add raw mango in season, roasted chickpeas for extra crunch or pomegranate seeds for sweetness. Keep the chutneys separate if serving a crowd so each person can mix their own bowl.
Storage and serving
Bhel does not keep well once mixed. Store the dry components in airtight containers and refrigerate chopped vegetables and chutneys separately for up to 2 days.
Frequently asked questions
Why does bhel turn soggy?
Moisture from tomato, lemon and chutney softens the puffed rice. Mix in small batches immediately before serving.
Can I make bhel without onion?
Yes. Add cucumber, raw mango or extra coriander for freshness and crunch.
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