Bhel Puri

Today i am posting a chat item, which is favorite of many and very healthy too. we can make this item at any time without checking availability of ingredients, as every ingredient will be available at home. I am posting how to make papdi's, sweet chutney, green chutney for newbie's below the recipe.


Puffed Rice(Murmuralu) - 2 cups

Ground Nuts - 1/2 cup

Jeera Powder - 1 tablespoon

Garam Masala Powder - 1 teaspoon

Chat Masala - 1 tablespoon

Oil - 1 teaspoon 

Papdi -20

Sev - 1 cup

Sweet Chutney - 8 teaspoons(kajur Imli Chutney)

Green Chutney - 4 teaspoons

Chopped Onions - 1/2 cup

Chopped Tomatoes - 1/2 cup

Coriander leaves - 2 tablespoons

Salt - according to taste


  • Take a wide opened bowl, add rice puffs, salt, jeera powder, roasted groundnuts, garam masala, chat masala, oil and mix well, so that masala will be coated evenly to ricepuffs.

  • Crush papdi's , add to masala rice puffs.(can add crushed golgappas, fried chick peas(soaked and deep fried),...)

  • Add chopped tomatoes, onion, corinader leaves and mix well.

  • Add sweet chutney(khajur imli chutney), green chutney, salt, half of the sev and mix well.

  • Garnish with sev and serve as a sanck.

papdi's recipe:

Maida - 1 cup
Salt - 1 teaspoon
jeera - 1 teaspoon(Optional)
Vamu - 1 teaspoon)
oil - for deep frying


  • Take a wide opened bowl, add maida, salt, jeera, vamu, enough water to knead a slightly hard dough(not soo hard nor soft) like poori.

  • Divide dough into small lemon sized balls and roll into a small circular puri's(cookies size), mark holes with a fork/knife.

  • Heat oil in a pan and deep fry the pur's to a light brown color

Green Chutney:


Fresh coriander leaves – 2 cups

Fresh pudina/mint leaves – 1 cup

Green chillis - 2(adjust)

Lemon juice - 2 teaspoons

Water – 1 teaspoon

Sugar – 11/2 teaspoon

Salt – a pinch


  • Wash pudina and coriander leaves thoroughly and allow the water to drain.
    Grind the pudina, mint leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsps water.

  • Remove into a bowl. Refrigerate until use. Goes well for chaats like golgappa’s, hot snacks like Samosa or as a spread for sandwich.

Sweet Chutney?khajur Imli Chutney:


Grated jaggery – ¾ cup(adjust)

Dates- 10 – 12

Tamarind (de-seeded) – large lemon sized

Chilli pwd – ¾ teaspoon

Saunf pwd  - ½ teaspoon

Roasted cumin pwd – 1 teaspoon

Water – as reqiured

Salt – according to taste


·         Soak tamarind in 2 cups of warm water for 5 mts. Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil. Turn off heat and cool.

·         Once cool, grind this tamarind mixture along with dates to a fine paste, adding very little water. Strain through a sieve and pour this tamarind-date paste back into the heavy bottomed vessel.

·         Cook on slow to medium flame for 2-3 mts. Add the grated jaggery and allow it to melt and blend well with the tamarind date mix.

·         Continue to cook till it becomes a thick pouring consistency, approx 15-18 mts.Add chilli pwd, cumin pwd, saunf pwd and salt to taste and combine. Turn off heat.

·         Even if the chutney is thick, its fine. Once cool, refrigerate and use as required.


  1. Spicy, tangy and tasty bhel it.Thanks For visiting my blog prathima...glad to be following u as well.

  2. Perfect snack..any time snack too..:)..good that u posted chutney recipes too..!!

  3. Has been on my list for a long time .. hopefully I will get to it soon .. Thx for the chutney recipes too ..


  4. This is my fav street food! So lovely and colourful!


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