Mumbai

Mumbai-Style Bhel Puri

Name: Mumbai-Style Bhel Puri
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 cups puffed rice (murmura); 1 cup fine sev; 6–8 papdi or flat puris, crushed; 2 medium potatoes, boiled, peeled and diced; 1 medium onion, finely chopped; 1 medium tomato, deseeded and chopped; 2 tbsp roasted peanuts; 1 green chilli, finely chopped; 2 tbsp chopped coriander; 1 tbsp raw mango, finely chopped (optional, in season); 3–4 tbsp sweet tamarind-date chutney; 1–2 tbsp green coriander chutney; 1 tsp chaat masala; ½ tsp roasted cumin powder; Juice of ½ lemon; Salt or kala namak (black salt) to taste

Crunchy puffed rice tossed with potato, onion, tomato and two chutneys — Mumbai's beach-side favourite, ready in minutes.

Prep20 min

CookNo cook

Serves4

HeatMild–medium

Jump to recipe

On the street

Bhel is the snack of Juhu and Chowpatty beaches, mixed to order in seconds by vendors with a quick shake of a steel bowl. Its charm is contrast: crisp, soft, sweet, sour and spicy all in one mouthful. The golden rule at home is to mix it only when you're ready to eat, because puffed rice softens fast once the chutneys go in.

How to make it

If the puffed rice isn't crisp, dry-roast it in a wide pan over low heat for 3–4 minutes, stirring, then let it cool completely.
Prepare all the fresh ingredients and keep them in separate bowls. Bhel waits for no one, so everything should be ready before you mix.
In a large bowl, combine the potato, onion, tomato, green chilli, peanuts and raw mango with the chaat masala, cumin and a pinch of salt.
Just before serving, add the puffed rice, crushed papdi and most of the sev. Spoon over both chutneys and the lemon juice.
Toss quickly with a large spoon until everything is lightly coated, taste for salt and tang, then top with the remaining sev and coriander. Serve immediately in cones or small bowls.

Serving a crowd

Set up a 'bhel bar': puffed rice, toppings and chutneys in separate bowls so guests mix their own and nothing goes soggy.
For 20 guests, use roughly 5× the quantities and refill bowls in batches.
Chutneys can be made 3 days ahead and kept chilled.

Good to know:

Contains peanuts — leave them out and offer separately if any guest has a nut allergy.
Sev is often made with gram flour; check labels for gluten if needed.

Food safety at parties: don't leave perishable food (especially anything with yogurt, paneer or cooked potato) out for more than 2 hours, or 1 hour in hot weather above 32°C (90°F). Always check ingredient labels for allergens. See our disclaimer.

Mumbai-Style Bhel Puri

On the street

How to make it

Serving a crowd

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