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Bhel Puri is one variety of Indian “street food” known as “Chaat”. With a nice balance of flavors, including savory, sweet and spicy, Bhel Puri is a perfect snack or appetizer idea. Try this recipe — it’s sure to please!
Ingredients:
Pre-packaged Bhel Mix – 3 cups
Onion – 1/2 medium, finely chopped
Tomato – 1 small, finely chopped
Raw Mango – small piece, finely chopped (optional)
Cilantro – 5 sprigs, finely chopped
Green Chilies – to taste, finely chopped
Tamarind Chutney - to taste
Mint Chutney - to taste
Method:
- In a medium bowl, mix together Bhel Mix, Onions, Tomatoes, Raw
Mango, Cilantro and Green Chilies. - Add Tamarind Chutney and Mint Chutney according to your
taste. Remember that Tamarind Chutney is sweet and Mint Chutney
is sour. - Mix well and serve immediately.
- Serves 3-4
Tips:
- Depending on the freshness of your pre-packaged Bhel Mix, you may
want to lightly roast the mix in a skillet to make it crispy. - The key to adding the right amount of chutneys is that the Bhel
Puri should be lightly coated but not dripping in chutney. - If the pre-packaged Bhel Mix is not pre-spiced, you may want to
add additional salt, red chili powder or chaat masala. - Tamarind Chutney Recipe
- Mint Chutney Recipe
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4 Responses to “Bhel Puri – Chaat”
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January 28th, 2009 at 3:12 pm
Hello Anuja & Hetal,
You both are made for each other nobody can beat you. You are the best in online recipes. I appreciate your patience in showing the recipes and 100% perfection.
Bhel Puri came out very well.
[Reply]
April 10th, 2009 at 5:41 pm
do u girls knwo how to make Mexican Bhel.. i had friend who made it but refuse to give recipe.. i know its bad but if u do then plz share..
[Reply]
August 5th, 2009 at 7:27 pm
Hey,
I love your site and all the recipes. Everything I’ve made so far from your site has been great so far. I can’t seem to get the perfect bhel yet though so I had 3 questions actually.
1. I have the store bought Bhel mix that’s not seasoned. I’ve been using a chaat masala, do you recommend still doing the salt and chilli powder? The owner of the indian store said I could do a little bit of both the chat masala and pani puri masala but wanted to get your opinion on that.
2. Bhel puri’s that we’ve had in the past had potatoes in them. Any tips on how to prepare them or when to incorporate them to the recipe? Good mangoes are hard to find in this area.
3. Lastly, When do you add the dry seasonings to the bhel? We do the green and tamarid chutneys after we put them in the serving bowls so it doesn’t get too soft but not sure at what point to add the other seasonings.
[Reply]
hetal Reply:
August 6th, 2009 at 4:30 am
Hi Susan,
1. Sometimes, chaat masala does not have enough salt or heat and that is why we add extra salt (to taste) and chili powder. It is a personal preference so you can taste it and see if you want to add any additional amounts. We don’t usually use pani puri masala in bhel but sounds feasible as many of the ingredients are common in both.
2. If you want to add potatoes, you can boil them in water in a pot, pressure cook them or cook them in the microwave. Just make sure they are not too mushy and that you can make tiny little pieces out of them. You can add them in at any point before you add the chutneys.
3. We usually put the bhel mix first, then all the onions/tomatoes/potatoes, etc, then all the dry powders, then the chutneys — finish with a good (and quick) mix and serve IMMEDIATELY. If you put the chutneys in after serving, they tend not to mix well.
Hope that helps!
[Reply]