Bhel Puri – Chaat

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:

  1. In a medium bowl, mix together Bhel Mix, Onions, Tomatoes, Raw
    Mango, Cilantro and Green Chilies.
  2. Add Tamarind Chutney and Mint Chutney according to your
    taste.  Remember that Tamarind Chutney is sweet and Mint Chutney
    is sour.
  3. Mix well and serve immediately.
  4. Serves 3-4

Tips:

  1. 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.
  2. The key to adding the right amount of chutneys is that the Bhel
    Puri should be lightly coated but not dripping in chutney.
  3. If the pre-packaged Bhel Mix is not pre-spiced, you may want to
    add additional salt, red chili powder or chaat masala.
  4. Tamarind Chutney Recipe
  5. Mint Chutney Recipe

0 thoughts on “Bhel Puri – Chaat

  1. Thanks so much for your recipes! I have made so many of them to rave reviews!

    A couple questions. I’m planning on having a Chaat party, and wanted to make this in a addition to 3 or 4 other dishes. Approximately how many people do you think this would serve? Any other suggestions for some chaat that can be made in large quantities?

    Thanks again for all your wonderful videos!

    1. Hi Vijay,

      This bhel puri recipe will probably serve 4 (especially if you have other items). Just a note…you will have to add the chutneys at the time of serving and serve immediately, else it will get soggy. There are other chaat items like Ragda Pattice that can be made in advance and in large quantities and is quite filling. Here is the video: https://34.233.61.50/appetizers/ragda-patties-pattice.html. Good luck!

  2. Love the website, and most of your recipes, but this isn’t my favorite rendition of bhel. Would rather buy puffed rice, crushed puris, and fine sev rather than use the bhel mix. Also, the addition of a garlic chutney, roasted peanuts, and masala chickpeas is what this needs.

  3. Hi Hetal and Anuja,

    Thanks for all your wonderful recipes.I need to know how to prepare the bhel mix at home as it is not available at the place where i stay.

  4. Hi Hetal & Anuja,

    I’m in love with your recipes and how easy your method is. There is not a day that goes by without checking your website. I used to google for indian recipes before and now I just pop in to your website and I have to say, your dishes are AMAZING! I’ve been trying your recipes for everyday cooking and they’re just perfect!

    Thanks so much for making our lives easier!

  5. I am hosting a dinner tomorrow and was wondering what to prepare as its going to be an a little tiring task. After seeing your snacks list, I got a pretty good and easy ideas. I generally watch the videos as enjoy watching them but do not try all of them. Now I am going to, when I really need them :->) Thanks a lot.

  6. 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.

    1. 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!

  7. 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..

  8. 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.

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