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Bhel Puri

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snacks•indian•vegan, contains gluten, contains peanuts
45 minutes•4 servings•

Ingredients

  • 1/2 cup seedless tamarind
  • 1/2 cup dates (pitted) – chopped
  • 1/2 cup jaggery – chopped
  • 2 cups water (for tamarind-date chutney)
  • 1 tsp roasted cumin powder
  • 1/2 tsp kashmiri red chili powder
  • 1/2 tsp dry ginger powder
  • 2 cups cilantro leaves – loosely packed
  • 1/2 cup fresh mint leaves – loosely packed
  • 2 green chilies – chopped
  • 1 tbsp ginger – chopped
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp sugar
  • 3 tbsp water (for green chutney) – cold
  • 2 potatoes – boiled, peeled, diced small
  • 2 quarts water (for boiling potatoes)
  • 6 cups puffed rice (murmura)
  • 1 1/2 cups papdi – lightly crushed
  • 1 cup red onion – finely chopped (~1 medium red onion)
  • 1 cup tomato – deseeded, finely chopped (~1.5 medium tomatos)
  • 1 green chili – finely chopped
  • 1/2 cup roasted peanuts – roughly chopped
  • 1/2 cup cilantro leaves – finely chopped
  • 1 tsp chaat masala
  • 3/4 tsp black salt
  • 2 tbsp fresh lime juice
  • 6 tbsp green chutney
  • 6 tbsp tamarind-date chutney
  • 1 cup nylon sev
Bhel Puri

Instructions

1. Make the tamarind-date chutney: Combine seedless tamarind, dates, and water (for tamarind-date chutney) in a small saucepan. Bring to a simmer over medium heat and cook until the tamarind softens and dates are mushy, 10–12 minutes. Stir in jaggery until dissolved, then remove from heat and cool 5 minutes. Blend the mixture until smooth, strain back into the pan, and stir in roasted cumin powder, kashmiri red chili powder, and dry ginger powder. Simmer 3–5 minutes more until glossy and pourable. Cool completely.

2. Make the green chutney: In a blender, combine cilantro leaves (2 cups), fresh mint leaves, green chilies (2), ginger, lemon juice, sea salt, sugar, and water (for green chutney). Blend until very smooth, adding a splash more water only if needed. Set aside.

3. Cook the potatoes: Bring water (for boiling potatoes) to a boil in a pot. Add potatoes and simmer until just tender when pierced, 18–22 minutes. Drain, cool until handleable, peel, and dice small.

4. Refresh the puffed rice: In a wide skillet over medium heat, dry-roast puffed rice (murmura), stirring, until crisp and warm, 2–3 minutes. Spread on a tray to cool completely.

5. Assemble the bhel: In a large mixing bowl, combine diced potatoes, red onion, tomato, green chili, roasted peanuts, and chopped cilantro leaves (0.5 cup). Add fresh lime juice, chaat masala, and black salt; toss to coat evenly. Add green chutney (6 tbsp) and tamarind-date chutney (6 tbsp) and toss again until everything is lightly coated.

6. Finish and serve: Add papdi and the cooled puffed rice to the bowl and toss quickly just to combine, 10–15 seconds. Fold in nylon sev. Divide immediately into 4 bowls and serve at once while everything is crisp.

Bhel Puri is a bright, crunchy Indian chaat that balances sweet, tangy, spicy, and savory flavors in every bite. Puffed rice, crisp papdi, and delicate sev create a light, shattering texture, while boiled potatoes, onions, and tomatoes add body. Two chutneys—herby green and sweet-tart tamarind-date—bind everything together, lifted by chaat masala, black salt, and a squeeze of citrus.

Born on the beaches and streets of Mumbai, Bhel Puri epitomizes the city’s love of quick, vibrant snacks. Vendors tailor each portion to order, adding seasonal touches like raw mango when available. Over time it has spread across India with regional tweaks, but the heart of the dish remains the same: a last-minute toss so the grains stay airy, the crackers crisp, and the flavors fresh and immediate.