Bhel puri what is it

Bhel puri always tastes good when prepared and served immediately. Normally juices of tomatoes and chutneys are used to sogg the puffed rice and to add flavor to the bhel puri. Another dry variant of bhel puri called bhadang is also enjoyed throughout North India. Bhadang is served after garnishing with coriander, lemon juice and onions. History of Bhel Puri Recipes There is no clear mention about when and where the bhel puri was first prepared, but it belongs to the food family of chaats.

Chaats are the salty and spicy snacks sold on the carts throughout India. It is believed that the bhel puri was first created by the Gujarati migrant to Mumbai. Common Ingredients Used in Bhel Puri Recipes There is lots of confusion regarding what goes in the preparation of a bhel puri.

But some of the commonly used ingredients are puffed rice, mixture, sev fried noodles like snack prepared from besan flour , onions, chilies and boiled cut potatoes. Generally different types of sauces and chutneys are also used to impart the spicy flavor to the bhel puri. There are numerous ways a bhel puri is made. The more popular version known as geeli bhel is made with 2 to 3 basic kinds of chutneys which not only add zing and punch of flavours to the bhel puri but also turns it to a mouth-watering addictive snack.

More often you will find bhel puri made with just 2 chutneys — sweet tamarind chutney and spicy green chutney. The red chutney is just substituted with red chili powder. But actually it is this pungent red garlic chutney that transforms a normal bhel puri to the best. In this post I share 3 easy chutneys which you can make instantly and the whole recipe from scratch comes together under 30 minutes. You can also use the store bought sweet tamarind chutney if you have.

But fresh green chutney makes a lot of difference so I insist you make it fresh and use up within a day or 2. Green chutney provides heat so normally the heat level and the flavour of green chilies is more here than the green chutney we usually make to serve with snacks. However you are free to add the regular green chutney like the way I used here.

I always prefers serving fresh homemade foods to my family. So I make the chutneys all on the same day I intend to make the chaats. So for convenience you can very well, make all the chutneys ahead and refrigerate.

The recipe of chaat chutneys has been shared below. For detailed versions of the same you can check these posts on Tamarind chutney and Green chutney. Just before you begin to make the bhel puri, chop the potato to half inch cubes.

Boil them with water in a small pot. Alternately you may simply air fry them until golden and crisp. Blend it as smooth as possible. Scrape the sides and then pour water as much required to make a thick green chutney. You should have a thick chutney. Use that here to make the chutney. Simmer until thick. This takes only a few minutes but this simmering process brings out the flavor of the spices.

Taste test and add salt or spice if required. Turn off when the tamarind chutney is thick yet of pouring consistency like shown in the picture below. Blend until smooth adding more water as required. Taste test and adjust salt, sugar and lemon juice. This red chutney should be pungent, hot, sweet and sour. I usually cut open a fresh pack of puffed rice when I make chaat recipes bhel puri, churumuri or jhaal muri.

If the puffed rice is not crispy then dry roast them until crisp. Cool and then add them to a mixing bowl. Add the boiled potatoes. I cube the potato and boil in 2 cups of water until just cooked. Drained the water and cooled completely. Potatoes must be dry and not moist. Then added them here.

Toss them well. Then add tamarind chutney. I begin with a small quantity of chutneys as you cannot undo if it becomes too sour or sweet. I also feel too much chutneys or too thin chutneys will make the bhel too soggy very quickly. So add them as needed after tasting.

Mix to coat the chutneys all over the puffed rice. I added more of all the chutneys. Sprinkle chaat masala and salt if needed. These tips will help your bhel to stay crisp for longer. However do note that it tastes best as soon as it is made. For best results follow the step-by-step photos above the recipe card. Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes. Read more.. Because as gravy is important in pulse or lentil making,chuntey is important in bhel making. You people sincerely shared actual food making.

First, you have a beautiful sanskari name. I often have a craving for some quick snacks and I remember how my elder brother would always make this bowl for a quick evening snack for me and my younger brother. This recipe is all that one needs to make a delicious homemade snack. I cannot thank you enough for sharing a tastier version of this recipe. Thank you once again.

Hi Swathi,. Thanks for sharing the detailed tips for bhel recipe. Hi Shri You are welcome! Yes it is dalia. Hope you enjoy it. Thanks for clarifying. I also see you have posted pakora recipe in comments section. I was searching start food business after lock down situation, in this crises i take loos my business.

Durning searching new business i saw your recipe of bhail puri, I think it is excelent. May i preserve it in polly bag small like shahe pack.

Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. Bhel puri. Will Bowlby. Snack easy 4 20 minutes. Discover more:.

Share recipe. Related recipes. Tomato, chilli and ginger chutney. Spiced apple chutney and cinnamon twirls. Coriander chutney. Begin by making the chutneys, as these can be done in advance.