Even though the recipe originated in Bombay, it has spread its wings across the Indian Subcontinent, and every place has its bhel recipe. I have already posted the Kolkata version, popularly known as Jhal muri, and my own tortilla bhel cups with moong dal. Now here comes the wet bhel recipe. PS – Check out my sukha or dry bhel recipe with barley puffs. When I think about chaats, the two recipes that come to mind are pani puri and bhelpuri. Cutlet, pani puri, and bhel puri were the first three recipes I wrote down on my list for this chaat spread. I wanted to post all these three in the first week, but later I had to shuffle the schedule to make the spread much more enjoyable.
Versatile bhel puri recipe
This bhelpuri is a versatile recipe, and you can adjust the ingredients as per your preference.For a low-calorie version, you can skip papdis. Alternatively, you can add tortilla chips or Ritz crackers and replace potatoes with other veggies. I usually add carrots, cucumbers, onion, tomatoes, and green chilies. I love spicy and tangy bhel puri. So along with green chilies, I add the green chutney. I spice up the bhel with amchur powder, chaat masala, jal jeera masala, and lemon juice. But you can add more or less of this masala and adjust as per your preference. For a kid-friendly version – I usually set aside 1 cup of bhel before mixing green chutney and green chilies. I added vegetables and a tsp of tomato ketchup for my son’s version. :-)I used my homemade papdis for this bhel.
Ingredients required
Puffed rice or murmura is the key ingredient in this bhel recipe. You can use puffed wheat or barley or puffed millets too. Vegetables: I have used onion, tomatoes, grated carrot, cucumber, boiled potatoes, and green chilies. Beans and nuts: I love to add boiled chickpeas and peanuts too. Spices: To spice up the bhel, I have used chaat masala, jal jeera masala, amchur powder, and black salt. Chutneys: I add both green chutney and sweet chutney. I have both recipes on my blog. Do check it out. Apart from these ingredients, we also need lemon juice, finally chopped cilantro/coriander leaves, sev, and papdi. I used my crushed homemade papdis for this bhel.
Dietary specifications and serving suggestions
This bhel puri is a vegan bhel recipe. Skip the peanuts for a nut-free version, and make sure to use gluten-free spices for a gluten-free version. Once you have the chutneys ready and vegetables prepped, you can assemble this dish in no time. So mix the chutneys and the vegetables to the puffed rice just before serving. Relish it immediately, or within an hour else it becomes soggy.
How to make bhel puri
Prep-work
Chop the onion, cilantro, green chilly, and cucumber.I usually remove the pulp of the tomato and chop them.Peel the carrot skin and grate them.Boil the potato in your preferred way and mash them up.If the murmura or puffed rice is not crisp, then dry roast for a couple of minutes or sun dry them for about 1 hour.
Assemble the bhel
Take the murmura in a big bowl. Add all the chopped veggies.Then the chutneys, dry masalas, sev, and mix well.Before serving, add the lemon juice and serve.
That’s it. Bhelpuri is ready.
Recipe notes
You can skip the papadis and instead use tortilla chips or Ritz crackers.You can skip green chilies and use more green chutney, or you can do the other way around as well. Alternatively sprinkle some red chili powder. Adjust the masalas and spices as per your preference.I used black salt instead of regular salt. You can use half and half of both or either one.You can also use sprouted green mung beans, moth beans, or black chickpeas instead of garbanzo beans.
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PS: If you try this bhel puri, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
