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Bhel | Bhel Puri | Indian Street Food | Chaat | Easy Indian Street Food | Bhel Puri Ingredients UK

Updated: Dec 15, 2022

In this video recipe, I'll take you through how to make Bhel Puri, a tasty and very popular Indian Street Food. And it's so easy when you have the basic ingredients ready! Plus I'll share some of my tips with you too!


If you haven't checked out my videos on how to make some of the basic ingredients, I'll link them below. This is another dish where it is best to have all the ingredients ready as the mixing needs to be done right before serving.


Don't miss out on this lovely dish! You'll be making it often once you know how! ENJOY!


Papdi Recipe: https://youtu.be/-zjwIlrQNdE

Coriander & Mint Chutney Recipe: https://youtu.be/GP3utHo7WpE

Date & Tamarind Recipe: https://youtu.be/jFLfqCoY84k



Bhel Puri Recipe Prep Time: 15

Minutes (Approx)

Makes 1 Plate of

Bhel Puri

INGREDIENTS

  • 1 Cup Puffed Rice (Mumra)

  • 1-2 TBSP Boiled, Cubed Potato (optional)

  • 1-2 TBSP Finely Chopped Red Onion

  • 1-2 TBSP Seeded & Chopped Firm Tomato

  • 1-2 TBSP Finely Chopped Coriander

  • 1/2-1 Sliced or Chopped Green Chilis (optional)

  • 1-2 tsp Coriander & Mint Chutney

  • 1-2 tsp Date & Tamarind Chutney

  • 1/4 tsp Chaat Masala

  • 1 TBSP Peanuts (optional)

  • 5-6 Papdi (per my recipe)

  • 1-2 TBSP Nylon Sev

  • 1 TBSP Pomegranate Seeds (optional)


METHOD


Prepare the Papdi, Coriander & Mint Chutney and Date & Tamarind Chutney per my recipe videos.


Tip: Having these ready will make this recipe easy any time you feel like it!


Boil the White Potatoes in salted water. Cool then peel and cube them.


Tip: Use White Potatoes as they have a much better texture than Red Potatoes, which turn gluey when boiled in their skin.


Prepare the finely chopped Tomatoes, Onions and Coriander and keep them aside.


Make sure your Puffed Rice is crunchy. If they are a little stale, place them in a warm oven for a few minutes to crisp up. Alternately, you can gently heat them through on a frying pan stirring regularly. Then let them cool completely to allow them to become crisp.


Note: This dish should be combined right before serving so the puffed rice doesn't become soggy.


Mixing and Plating


In a large bowl, place the crisp, puffed rice (Ummm...just in case you're wondering, DON"T use Rice Crispies!


Add the Potato, Onion, Coriander, Tomato and Green Chili and mix to combine. Check to see the proportions and add more of any of the ingredients if you'd like. But there should be more Puffed Rice than any of the other ingredients.


Tip: You can also add Chopped Raw Mango to add some tartness.


Add a little of the Chutneys and Chaat Masala. You can always add more after tasting it.


Taste and adjust the flavour as needed.


Tip: If desired, you can sprinkle with a little lime juice at this point.


Tip: Make sure your Chutneys are thick to avoid your Puffed Rice becoming soggy too quickly.


Add the Peanuts, crushed Papdi and Nylon Sev and mix.


Place the Bhel into a plate and top with a little more Nylon Sev and some Pomegranate Seeds.


ENJOY!!



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