Bhel puri

Bhel puri

This is a dish I’d never even heard of until I read a review written by a fellow blogger, about an Indian place called Dishoom in Covent Garden, London. One of the things Richard tried was an intriguing dish that’s basically a street food snack made to order at places like Chowpatty Beach in Mumbai, India. I’ve been to Chowpatty, many years ago mind you, and vaguely remember seeing a bunch of food huts selling such Indian “fast food”. But unfortunately I didn’t try any at the time.

Bhel puri is basically a mixture of puffed rice, cooked potato, peanuts, sev (fried chickpea noodles), spices and a few other ingredients. It’s one of those things that varies from maker to maker. It’s lightly bound with a wet ingredient like green or tamarind chutney, piled onto a little disposable plate and handed over for immediate consumption. It’s a celebration of flavours, colours and textures and needs to be eaten there and then as the moisture softens the wonderful crunch from the puffed rice and fried sev.

The recipe I’ve provided is one that I’ve formulated by merely looking at a bunch of online recipes and jumbling most of the common ingredients together. I don’t think there are any rules with this one, other than the bulk of the dish consists of puffed rice, potato and sev. It’s sweet, sour, salty, crunchy and a little spicy.

Bhel puri recipe

Bhel puri recipe

Bhel puri recipe

Bhel puri recipe

bhel puri

serves 2-4

 

  • 1 cup cooked potato, diced
  • 2 cups puffed rice
  • ½ cup diced tomato
  • 1/3 diced red onion
  • ¼ cup sev
  • ¼ cup toasted peanuts
  • ¼ coriander, chopped
  • 1 green chilli, chopped
  • 2 tbsp tamarind chutney
  • 2 tbsp hari chutney
  • 1 tsp chaat masala
  • ½ tsp cumin powder
  • salt, to taste
  • lemon or lime wedges

 

Place all ingredients into a bowl and toss to combine. Squeeze with fresh lemon or lime and serve immediately.

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