Bhel Puri Recipe/ How to make Bhel Puri


Bhelpuri is a Savoury snack which is best had during a rainy season. Chaat never actually requires a particular time though. Bhel puri is made out of puffed rice, mixture of vegetables and two types of chutneys. One of the quick and instant recipe for a small hunger craving. Though chaat is originated from Bombay, its widened across the world and we see many chaat corners abroad. I personally am a very big fan of Chaat and can eat at any given time. I never say no to chaat and ice-creams 🙂

Bhel puri can be of two versions. One is dry (sukha bhel) and the other is wet bhel puri. Sukha bhel puri is made without adding hari chutney or tamarind  chutney. Adding onions and tomatoes is also optional in that. In wet type bhel we add both these chutneys and mix everything well. Though most of the ingredients remain same in both the methods, the taste differs 🙂 Give a try and you will know 🙂

This bhel puri which I’ve penned down today is wet version bhel puri. I have added imli and hari chutney both. First I made a mixture of onion and tomato and lightly mashed it so that tomatoes releases its juices which in turn helps the puffed rice to coat very well. This recipe is really very easy and a little fluctuation in the ingredients is permitted. Like I have used roasted chana dal and roasted peanuts. If you do not find them you can exclude them from the recipe.

You can also check my other recipes on chaat like Masala puri, Pani puri, Dahi puri, Sukha puri


Puffed Rice/Murmura – 2 cups

Onion – 1 medium (finely chopped)

Tomato – 1 medium (finely chopped)

Sev – as required (approximately 1/2 cup)

Roasted chana dal – 2 tbsp

Roasted Peanuts – 2 tbsp

Masala groundnuts – 2 tbsp

Red chilli powder – 1/2 tsp

Chaat masala – 1 tsp

Coriander leaves – 3 tbsp (finely chopped)

Date-Tamarind chutney/Imli chutney – 1 tbsp

Hari chutney/Green chutney – 1 tbsp

Juice of half a lime

Salt as required

Sugar – 1/2 tsp

Papdi – 4-5


     Part 1 : Make a base tangy sauce

     Part 2 : Mixing

     Part 3 : Serve immediately

Part 1 : Make a base tangy sauce

  1. In a large mixing bowl, add chopped onion, tomatoes, red chilli powder,chaat masala, hari chutney, imli chutney, lemon juice, salt and sugar.
  2. Mash it gently with a spatula till the tomatoes release its juices

Part 2 : Mixing

  1. Add roasted peanuts,roasted chana dal, masala groundnuts, coriander leaves, puffed rice and sev
  2. Mix gently till everything is incorporated well.
  3. Break few papdis into the  mixture
  4. Serve immediately


  • The main tip for this is to serve them immediately.
  • If you have guests for a high tea, You can make the base tangy sauce and keep it ready. When guests arrive, you will just have to add rest of the dry ingredients, mix well and serve 🙂
  • Always use red and ripe tomatoes only
  • You can also add boiled potatoes to the mixture. Street vendors usually add them 🙂
  • You also can add grated carrots.
  • Adjust the red chilli powder quantity accordingly
  • You can also add finely chopped green chillies and mix. That gives an additional kick to the spice 🙂
  • I have used store bought papdis. You can also make papdis in home. I shall make them soon and write 🙂





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