Mumbai-Style Bhel Puri (Crunchy Puffed Rice Chaat)

Bhel puri is a light, tangy Indian street snack made with puffed rice, crunchy bits, fresh veg, and sweet-sour chutneys. It is all about contrast: crisp, juicy, spicy, and a little sweet in every mouthful.

It is ideal for quick entertaining, an afternoon snack, or a fun starter because there is no cooking beyond boiling a potato (and even that can be done ahead).

Recipe Information

Prep time: 15 minutes
Cooking time: 5 minutes (optional, for crisping puffed rice)
Total time: 20 minutes
Serves: 4
Difficulty level: Easy

Ingredients

For the bhel base

• 90g puffed rice (about 4 heaped cups)

• 40g sev (fine, crunchy gram flour noodles)

• 6 to 8 papdi (or plain salted crackers), roughly crushed

• 1 small boiled potato, peeled and diced small (about 120g)

Fresh bits

• 1 small cucumber, diced small

• 2 medium tomatoes, deseeded and diced small

• 3 tbsp finely chopped red onion (optional)

• 3 tbsp chopped fresh coriander

• 1 green chilli, finely chopped (optional)

Chutneys and seasoning

• 3 to 4 tbsp tamarind chutney (shop-bought is fine)

• 3 to 4 tbsp coriander and mint chutney (shop-bought is fine)

• ½ tsp fine salt, to taste

• ½ tsp roasted cumin powder (or regular ground cumin)

• 1 to 2 tsp lemon juice, to taste

To finish

• Extra sev, for sprinkling

• Extra coriander, for garnish

Step-by-Step Method

1. Crisp the puffed rice (optional): Tip the puffed rice into a dry frying pan and toast on a medium heat for 3 to 4 minutes, stirring, then cool completely.

2. Prep the veg: Dice the potato, cucumber and tomatoes into small pieces so they mix through easily.

3. Combine the fresh mix: In a bowl, mix the potato, cucumber, tomatoes, onion (if using), coriander, and chilli (if using).

4. Make the crunchy bowl: In a large serving bowl, add the cooled puffed rice, sev, and crushed papdi.

5. Season the crunch: Sprinkle in the salt and cumin, then toss well.

6. Bring it together: Add the veg mixture to the bowl and gently mix.

7. Add chutneys: Drizzle in 3 tbsp tamarind chutney and 3 tbsp green chutney, then toss until everything is lightly coated (add more if you like it saucier).

8. Brighten and finish: Add lemon juice to taste, then top with extra sev and a little coriander.

9. Serve straight away: Bhel puri is best eaten immediately while it is still crisp.

Cooking Tips

• Keep everything small: Tiny diced veg clings better to the puffed rice and makes it easier to eat.

• Do not over-sauce: Start with less chutney, mix, then add more. Too much will turn it soggy quickly.

• No papdi? Use crushed plain crackers or a handful of lightly crushed ready-made tortilla chips for crunch.

• Taste as you go: Chutneys vary in sweetness and tang, so adjust lemon and salt at the end.

Variations (Optional)

• Vegan: This is usually vegan already, but double-check shop-bought chutneys and sev.

• Gluten-free: Use gluten-free crackers instead of papdi, and ensure the sev is labelled gluten-free (some brands may contain traces).

• More filling: Add ½ cup cooked chickpeas or a handful of roasted peanuts.

• Less spicy: Skip the green chilli and use a mild green chutney.

Serving Suggestions

• Serve as a starter for an Indian meal, or as a snack with masala chai.

• For a chaat-style spread, put the bowls of crunch, veg, and chutneys on the table and let everyone mix their own.

Storage and Reheating

• Bhel puri does not store well once mixed. It will soften quickly.

• You can prep ahead by storing the dry mix (puffed rice, sev, papdi, seasoning) in an airtight container for up to 2 days, and the chopped veg in the fridge for 1 day.

• No reheating needed. Assemble just before serving.