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One word to aptly describe this dish is ‘chatpata’! Made with puffed rice, bhelpuri has a riot of flavours from the various chutneys and crisps added to it. To replicate the chatpata, yummy flavour, add black salt to give it the extra zing.
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Bhelpuri is the most famous snack chaat item that is said to have originated on Girgaum Chowpati in Mumbai as an easy to eat snack served by the beach.
- Puffed rice (kurmura) (4 cups)
- Sev (1 cup)
- Papadi, crushed (1 cup)
- Onion, finely chopped (1/2 cup)
- Potato (aloo), boiled, peeled and cubed (1/2 cup)
- Sweet date-tamarind (khajoor-imli) chutney (1/4 cup)
- Green (hari) chutney (1/4 cup)
- Red garlic chutney (2 tsp)
- Black salt (sanchal) (1 tsp)
- Lemon (nimbu) juice (1 tbsp)
- Coriander leaves (hara dhaniya), chopped (1/4 cup)
- Salt (to taste)
- Papadi, coarsely crushed (2 tbsp)
- Sev (2 tbsp)
- Coriander leaves (hara dhaniya), chopped (2 tbsp)
- Raw mango (kairi), finely chopped (1 tbsp)
- Learn how to make sweet date-tamarind (khajoor-imli) chutney and green (hari) chutney, here.
- Combine all the ingredients for bhel in a large bowl and toss gently till all the ingredients mix well.
- Divide the prepared bhel into 4 equal portions and garnish each portion with 1/2 tbsp of papadi, sev, raw mango and coriander.
- Serve this special chaat item immediately, before it turns soggy!
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