Bhelpuri is a very famous street food from Mumbai. It is a savoury snack made using puffed rice, delicious chutneys and some additional condiments. It comes under the term chaat which are famous in so many regions, which each having their own special ones.
Street food, especially chaats have become a large part of the food culture in India. People crowd over such stalls for their lipsmaking fare. In some areas it has become a norm for families to head out on Sunday nights to relish such chaats and enjoy their holiday.
Well, homemade bhel can surely be made as delicious and lipsmaking as the street one by adding chutneys similar to the stall vendors by perfecting the proportions they are to be added, along with some flavour enhancing spice powders like chaat masala and some black salt rather than the regular one!
For some more street foods and chaats, do take a look at the following recipes too…
- Mandakki Oggarne
- Sukka Bhel
- Paani Puri
- Sweet Potato Corn Chaat
- Chanaa Chaat
- Dahi Vada
- Ram Laadoo
- Misal Paav
- Vada Paav
- Seyal Paav
- Paav Bhaaji
- Tava Pulao
- Paneer Pizza Dosa
Prep Time : 20 min
Serves : 4
Cup Used :200 ml
- 6-7 cups Puffed Rice (Kurmure/Mamra)
- 2 cups Finely Chopped Onions (2 Medium Onions)
- 2 Large Potatoes (Boiled, Peeled And Cubed)
- 2 tsp Chaat Masala
- As Required Black Salt
- 8 Roughly Crushed Crispy Flat Poori (Used For Sev Poori)
- As Required Spicy Chanaa Daal
- 3/4 cup Sweet And Sour Dates And Tamarind Chutney
- 1 tbs Spicy Chilli Garlic Chutney …. To be adjusted as per preference
- 1 tbs Kothimbir Pudina Chatni (Corriander Mint Green Chutney
- As Required Nylon Sev For Garnishing
- Chopped Corriander Leaves For Garnishing
- To make Bhelpuri, in a large mixing bowl, assemble all the above mentioned ingredients except the nylon Sev and corriander leaves.
- Give it a quick, good mix and check seasoning. Adjust spiciness as per preference.
- When done, transfer into individual serving plates.
- Garnish with nylon sev, a little corriander leaves and serve this delicious Bhelpuri with an extra puri in each plate.
As per availability, a teaspoon or two of finely chopped raw mango should be added to the bhelpuri to give it a slight punch!