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Bhel Puri / Poori

Niranjana Sankaranarayanan

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 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 three types of chutneys here - Chutneys for Chaats.

5 from 2 votes

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Chaat, Snacks

Cuisine Indian

Servings 5

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.

Keyword Bhel puri, Chutney for chaats

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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