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Bhel Puri Chat(Spicy Crunchy Snack)

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Bhel Puri is a simple spicy snack with a light crunch! This is a popular snack with street vendors in Mumbai. Every vendor has his own twist to bhel puri but two main ingredients remain the same . . . puffed rice (murmura) and fine sev. Bhel Puri is low-fat, nutritious, delicious snack!

Serves 4 to 6

Ingredients:

  • 3 cups puffed rice (murmura, kurmura) available in Indian grocery stores.
  • 1 cup fine sav (vermicelli-like snack made from gram flour) available in Indian grocery stores.
  • 1 cup papdi broken in small pieces (recipe you can find on my web site) or available in Indian grocery stores.
  • 1/2 cup of chopped boiled potatoes
  • 1/2 cup of chopped cucumber
  • 1/2 cup of chopped tomatoes remove the seeds
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon salt (adjust to taste)
  • 4 tablespoon of hari cilantro chutney
  • 4 tablespoon of tamarind chutney
  • 1 tablespoon minced green pepper optional

For Garnish

  • 1/4 cup fine sav
  • 2 tablespoons lemon juice

Method

  1. In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.
  2. Combine the dry ingredients (puffed rice, sev, papdi,and salt) together and mix well. Set aside until ready to serve
  3. Mix chopped potatoes, cucumber, tomatoes, cilantro,and minced green pepper if you like it hot, and set aside.
  4. When ready to serve, combine the dry ingredients and potato mixture.
  5. Add hari cilantro and tamarind chutneys to your taste, making sure the chutneys coat the bhel puri. Garnish with sev and drizzle with lemon juice to taste.
  6. Notes: Assemble bhel puri just before serving to prevent the puffed rice and sev from getting soggy

Tips

  1. Puffed rice (murmura) loses some of its crispness with time. Roasting restores the crispness and freshness.

23 thoughts on “Bhel Puri Chat(Spicy Crunchy Snack)

  1. thanks aunty for this wonderful recipie,
    your tip of roasting the murmura will be really useful as many times I have tried making bhel puri (without roasting) and find the crispiness lacking

  2. This is one of my favorite chaats. I make it with kurmura because I bought it on accident and it is still fantastic! This recipe is so simple and easy to make ahead of time. Every time I make it it is devoured almost instantaneously. Its similarity to cereal has led to the joke amongst my friends that Indians make cereal with ground chillies instead of milk! I can not thank you enough for not only creating detailed recipes for complex dishes, but also ones like this that are simple. I think that is the best thing about your website – anyone can use it, either the experienced cook who is interested in Indian food or the novice who has never tried to cook before. You make it easy.

  3. Hello Aunty,

    Can u please tell us how to make roasted chana dal namkeen…
    i like it very much and want to try it at home nd tht too roasted coz frying causes lots of fat and calories..

    thank u … :)

      1. its made in typical indian charcoal or fire gas. the temperature should be very high and in a kadhai put 7-8 cups of sand let it burn, when it turns it colour add raw rice it should not be wet the using a wooden spoon u have to rotate it whwn it starts popping take out and sieve. the works should be done very fast cause it will burn the rice and u must be very careful with the sand cause a single grain can give lot of pain.its better to buy.
        I hope u liked it.

    1. Making puffed rice requires high pressure and steam. It’s too difficult to try to make at home because it requires special equipment. Some Indian ingredients are just not possible to make yourself.

      Buy puffed rice from an Indian grocery store.

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