Bhel Puri / Poori is a popular Indian chaat item or street food made with puffed rice, three one of the favourite chaat item for the people of all age groups especially for the kids and teenagers. It is also a treat for the eyes to watch how the chaat wallah makes it. Sold on every street corner in Mumbai, and now widespread in other Indian cities and towns too. Bhel Puri / Poori is a wonderful preparation of puffed rice tossed together with a lot of tangy chutneys, aromatic seasonings, crunchy veggies and flavourful garnishes.However it is not advisable to eat outside food frequently. But when it is made at home, it is hygienic and healthy as it includes fresh vegetables. Some also use White channa while making chaats.
Three types of Chutneys
To make a chaat, we need three main chutneys along with other ingredients.
- Spicy Chutney – made with garlic, red chilli and salt.
- Green Chutney – it has coriander and mint leaves along with other ingredients.
- Sweet Chutney – with tamarind, dates and jaggery.
Please check my recipe for Chutney for Chaats.
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Bhel Puri / Poori
Equipment
- None
Ingredients
- 8-10 cups Puffed Rice
- 2 nos Tomatoes
- 2 nos Onions
- 1 no Cucumber
- 3 nos Potatoes
- 15 Poori/Puri
- 1 tsp Green Chutney
- 2 tsp Sweet Chutney
- 1/2 tsp Spicy Chutney
- To taste Black Salt
For Garnishing
- To garnish Fresh Coriander leaves
- To garnish Sev
Instructions
- Pressure cook the potatoes, peel the skin and cut it into cubes.
- Chop the tomatoes, onions, cucumber and keep aside.
- Also chop the coriander leaves finely.
- To make one plate take two spoons each of potatoes, onions, one spoon each of tomatoes, cucumber and mix well.
- Then add 1/2 a teaspoon of spicy chutney, 1 teaspoon of green chutney, 2 teaspoons of sweet chutney into the vegetable mixture.
- Mix the vegetables well with the chutneys.
- Add one cup of puffed rice into the vessel and mix with other ingredients.
- Then crush the poori and give it a quick mix.
- Add required amount of black salt and mix well.
- Again add one cup of puffed rice and toss it well.
- Finally add chopped coriander leaves and sev.
- The tasty and delicious Bhel poori is ready to serve.
- Transfer the bhel puri into a serving plate and again garnish it with some onions, sev and coriander leaves.
- Keep all the ingredients ready and mix just before serving, else it will become soggy.
- Keep all the three chutneys ready.
- The shelf life of each chutney is different. Sweet chutney stays for 3 months, spicy chutney for a week to 10 days, green chutney for 4 t
Video
Notes
- Keep all the ingredients ready and mix just before serving, else it will become soggy.
- Keep all the three chutneys ready.
- The shelf life of each chutney is different. Sweet chutney stays for 3 months, spicy chutney for a week to 10 days, green chutney for 4 to 5 days.
INSTRUCTIONS
Three types of Chutneys
Other ingredients
- Pressure cook the potatoes, peel the skin and cut it into cubes.
- Chop the tomatoes, onions, cucumber and keep aside.
- Also chop the coriander leaves finely.
- To make one plate take two spoons each of potatoes, onions, one spoon each of tomatoes, cucumber and mix well.
- Then add 1/2 a teaspoon of spicy chutney, 1 teaspoon of green chutney, 2 teaspoons of sweet chutney into the vegetable mixture.
- Mix the vegetables well with the chutneys so that they are coated evenly.
- Add one cup of puffed rice into the vessel and mix with other ingredients.
- Then crush the poori and give it a quick mix.
- Add required amount of black salt and mix well.
- Again add one cup of puffed rice and toss it well.
- Finally add chopped coriander leaves and sev.
- The tasty and delicious Bhel poori is ready to serve.
- Transfer the bhel puri into a serving plate and again garnish it with some onions, sev and coriander leaves.
- Keep all the ingredients ready and mix just before serving, else it will become soggy.
- Keep all the three chutneys ready.
- The shelf life of each chutney is different. Sweet chutney stays for 3 months, spicy chutney for a week to 10 days, green chutney for 4 to 5 days.
This recipe was first posted in 2015. Now I have updated the recipe with new pictures and video.
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Thank you !!
Can’t so NO to this chaat.. The Bhel Poori looks delicious. I just got hungry after seeing your video of this chaat. The spicy, tangy, and sweet chutneys are the star of this chaat. Thank you for sharing the recipe.
Thank you so much Malini. Happy to know that this post makes you to crave.
We love chaats and I make bhel puri often at home. It is tasty and makes a good evening snack. The platter looks so inviting.
Thank you & nice to know that Jayasree…
Bhel poori chat bowl makes me hungry and by adding the tangy sweet and sour chutney it looks mouth watering.
Thank you so much Hema ji
Chaat look so inviting and it is really easy to make if we keep the chutney ready… I am drooling here … lovely click
Thank you Amritha
Bhel puri looks scrumptious. Love chaats anytime. So easy to put together if the chutney iris ready.
Absolutely Preethi. We just need three chutneys in hand ready. Rest is so easy. Thank you
Cannot refuse a plate of delicious bhel anytime.. I love it. Love how you’ve added cucumber and tomatoes too. If I’m not making my healthy bhel then the family loves to add boiled kala chana, sprouted moong and potatoes.
Yeah di, my aunt makes bhel with cucumber and also add sprouted moong.
One of our anytime go to snack.. we can have it even for light dinner..this plate of bhel looks so tempting.. may be inspired by you will make it today.
Same here Swati
[…] from that starter. It can aslo be served as a chaat or as an appetiser snack. You can also check my Bhel puri […]
Thanks for the recipe, I will try this.
Thank you!! Do try & let me know how it turned out…
[…] Bhel puri […]