How to make Bhel Puri -

Quintessential street food in Mumbai – you eat it once and you will want to eat it again and again

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Puffed rice (kurmura), Medium onion

Cuisine : Mumbai

Course : Snacks and Starters

For more recipes related to Bhel Puri checkout Puffed Rice Upma-SK Khazana, Kurmura Chiwda . You can also find more Snacks and Starters recipes like Angoori Prawns Baked Stuffed Mushrooms with Saffron Mayo Fish Rolled In Banana Leaves Mini Dosa Rolls

Bhel Puri

Bhel Puri Recipe Card


If Mumbai seems overcrowded to some, they are not incorrect. This land of opportunity is home for eighteen million people and about half of them - migrants from other cities and towns – live in slums and cling to dreams of making it big in this metropolis. Mumbai is the business, industrial, financial, and celluloid capital of India. Mumbai is the industrial hub of everything from textiles to petrochemicals, and responsible for half of India’s foreign trade. 
And while so many people are on the move, there are bound to be hunger pangs striking at any hour to so many commuters and busy bodies just going about on their daily chores…but there is a mind boggling range of roadside goodies that is hygienically prepared, guaranteed fresh (considering the output, there can be no other way!).

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Bhel Puri Recipe

  • Puffed rice (kurmura) 4 cups

  • Medium onion chopped 1

  • Medium tomato chopped 1

  • Medium potato boiled, peeled, cut into small cubes 1

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespo for garnish

  • Black salt to taste

  • Raw mango peeled and chopped 2 tablespoons

  • Roasted peanuts 1/4 cup

  • Chaat masala 1/4 teaspoon

  • Papdis 5-6 + to garnish

  • Sev as required

  • Green chutney

  • Fresh mint leaves 3/4 cup

  • Fresh coriander leaves 3/4 cup

  • Green chillies 2

  • Ginger 1/2 inches

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Sweet tamarind chutney

  • Dates soaked for 30 minuters 1/2 cup

  • Tamarind soaked for 30 minutes 1/2 cup

  • Jaggery grated and dissolved in water 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Black salt 1/2 teaspoon


Step 1

To make green chutney, put mint leaves, coriander leaves, green chillies, ginger, lemon juice and salt in a blender jar, add a little water and grind to a smooth and thick paste. Transfer into a bowl.

Step 2

To make sweet tamarind chutney, put soaked dates along with ½ cup of water in which they were soaked into a blender jar and blend to a fine paste. Strain the paste into another bowl.

Step 3

Put the tamarind into a strainer and mash it and add the pulp to the date mixture. Add jaggery, red chilli powder, roasted cumin powder and black salt and mix well.

Step 4

To assemble the bhel, put puffed rice into a large mixing bowl, add onion, tomato, potato, 2½ tbsps. green chutney, ½ cup tamarind chutney, lemon juice, coriander leaves, black salt, raw mango, peanuts, and chaat masala. Crush the papdis and add to the bowl and mix everything well.

Step 5

Transfer into serving plates, garnish the bhel in each plate with sev, coriander leaves and a papdi and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.