Cookbook:Bhel Puri

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Cookbook | Ingredients | Recipes


  • 1 packet of flat crispy puris (available in Indian groceries)
  • 2 lb or 500 g puffed rice (kurmura/murmura - available in Indian groceries)
  • 1 lb 125-250 g plain sev (Indian fried snack, looks like noodles)
  • 2 teaspoon chat masala
  • 1 teaspoon chili powder
  • 2 potatoes (boiled)
  • 1 big red onion
  • 1/2 bunch coriander (cilantro) leaves
  • Lemon juice or raw mango (chopped)
  • salt to taste

Spicy Chutney[edit]

  • 1/2 bunch coriander (cilantro) leaves
  • 1/2 bunch mint leaves
  • 2 big garlic cloves
  • 10-12 green chilies
  • salt to taste

Sweet Chutney[edit]

  • 1/2 cup pulp of dates (soak dates in hot water for 1/2 hr , grind them and strain)
  • 1/4 cup tamarind pulp
  • 1 tablespoon jaggery or sugar
  • 2 teaspoon chili powder
  • 2 teaspoon cumin seeds


  1. Mix together puffed rice and sev. Add chat masala, salt and chili powder.
  2. Chop onion and raw mango finely. Dice potatoes. Chop coriander (Cilantro) leaves.
  3. Add onions, raw mango pieces (or lemon juice), potatoes and coriander (Cilantro) leaves to the puffed rice and sev mixture and mix gently with the hands.
  4. Grind the items for the spicy and sweet chutneys to a fine paste using some water.

Just before serving, mix in spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, top with some more sev and chutneys (if desired). Garnish with coriander (Cilantro) leaves. Serve with crunchy puris.