Best Bhel Puri Recipe: A Delicious Street Food Recipe

Welcome to our comprehensive guide on how to make the most delicious and authentic Bhel Puri, a beloved Indian street food snack. In this step-by-step guide, we’ll walk you through the process of creating this flavorful dish right in your own kitchen. Whether you’re a seasoned chef or a novice in the culinary world, we’ve got you covered with all the details you need to master this best bhel puri recipe.

bhel puri recipe

Ingredients needed for bhel puri recipe:

  • 2 cups of puffed rice
  • 2 tablespoons finely chopped onions
  • 3 to 4 tablespoons ripe and firm tomatoes, chopped
  • 3 to 4 tablespoons boiled potato, cubed (1 small potato)
  • 2 tablespoons finely chopped coriander leaves
  • 1 green chili, chopped
  • ½ to ¾ teaspoon chaat masala (or amchur powder or lemon juice)
  • 2 tablespoons roasted peanuts
  • 10 papdis (crispy Indian crackers)
  • ¼ cup nylon sev (thin sev or farsan)
  • 1 to 2 pinches of salt (if needed)
  • 1 tablespoon green chutney (recipe below)
  • Tamarind chutney (or use ¾ to 1 tablespoon store-bought)

Make Chutney:

a. Green Chutney:

  • ¾ cup coriander leaves
  • ¼ cup mint leaves
  • 1 to 2 spicy green chilies (adjust to taste)
  • 8 to 10 green chilies (low-heat kind)
  • ¼ inch ginger
  • ½ teaspoon roasted cumin powder
  • 1 tablespoon roasted gram, peanuts or desiccated coconut
  • 2 teaspoons lemon juice (adjust to taste)
  • 2 tablespoons water
  • ¼ teaspoon salt

b. Tamarind Chutney:

  • 2 to 3 tablespoons tamarind paste (or 2 tablespoons tamarind soaked in hot water)
  • 3 to 4 tablespoons jaggery (adjust to taste)
  • ¼ teaspoon red chili powder
  • ¼ teaspoon salt
  • ½ teaspoon roasted jeera powder
  • ⅛ teaspoon ginger powder
  • ⅛ teaspoon fennel powder
  • 4 tablespoons water

c. Red Chutney (Optional):

  • 1½ tablespoons red chili powder (or 10 to 15 soaked, deseeded red chilies)
  • 4 to 5 garlic cloves
  • ¼ teaspoon salt (adjust to taste)
  • 1 teaspoon sugar (to balance the pungent taste)
  • ¼ teaspoon cumin powder (or jeera or cumin)
  • 2 to 3 tablespoons water (adjust as required)
  • 1 tablespoon lemon juice (to balance the pungent taste)


1. Prepare tamarind chutney:

  • In a small saucepan, add tamarind paste, jaggery, salt, red chili powder, ginger powder, fennel powder, cumin powder, and salt.
  • Pour in 4 tablespoons of water and make a smooth mixture.
  • Bring this mixture to a rolling boil and then reduce the heat. Simmer until it thickens. Set it aside.

2. Prepare red garlic chutney:

  • In a blender, combine red chili powder, garlic cloves, salt, sugar, cumin powder, and water.
  • Blend until you get a smooth paste. Add lemon juice to balance the taste.

3. Prepare Spicy Green Chutney:

  • In a blender, combine red chili powder, garlic cloves, salt, sugar, cumin powder, and water.
  • Blend until you get a smooth paste. Add lemon juice to balance the taste.

4. Assemble Bhel Puri:

  • In a large mixing bowl, add puffed rice, finely chopped onions, chopped tomatoes, cubed boiled potatoes, finely chopped coriander leaves, and green chili.
  • Sprinkle chaat masala (or amchur powder or lemon juice) and salt (if needed) over the mixture.
  • Add the roasted peanuts and crushed papdis.
  • Mix everything well.

5. Add Chutneys:

Add the prepared tamarind chutney, red garlic chutney, and spicy green chutney according to your taste preference. Mix thoroughly to coat all the ingredients with the chutneys.

6. Garnish:

Finally, top the Bhel Puri with nylon sev (thin sev or farsan).

7. Serve:

Bhel Puri is ready to serve. Enjoy this delicious and flavorful Indian street food snack!

Pro Tips:

Ensure that the puffed rice is crisp; if not, roast it until it becomes crispy and cool it before using.

Keep the chutneys’ consistency thick, not runny, to prevent the Bhel Puri from turning soggy too quickly.

Add chutneys gradually to control the flavor and prevent the Bhel Puri from becoming too sour or sweet.

Always add sev, peanuts, and papdis towards the end to maintain their crispiness.


For tamarind chutney, if using tamarind, soak it in hot water and extract the paste.

The tamarind and red chutney recipes are good for about 8 servings of Bhel Puri.

Difficulty:IntermediatePrep time: 15 minutesTotal time: 15 minutesServings:2-3 servingsCalories:300-400 kcal Best Season:Available

Can I make the chutneys in advance?

Yes, you can prepare the chutneys ahead of time and refrigerate them for later use. It’s convenient and will save you time when making Bhel Puri.

What if I can’t find certain ingredients like nylon sev or specific chilies?

If you can’t find certain ingredients, feel free to make substitutions based on what’s available in your region. Experimenting with different variations can add a unique twist to your Bhel Puri.

Can I adjust the level of spiciness in the chutneys?

Absolutely! You have control over the spiciness of your Bhel Puri. You can add or reduce the number of spicy chilies in the green chutney and red chutney according to your taste preferences.

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