Bombay bhel puri should be crunchy, sweet, sour and spicy in the same bite. The secret is to prepare every wet ingredient first and toss only when everyone is ready to eat.
Season with Spiced Right Bombay Bhel Puri Masala for the characteristic Mumbai chaat flavour.
Ingredients
- 50 g bhel or puffed-rice mix
- ¼ onion, finely chopped
- ¼ boiled potato, diced
- ¼ raw mango, chopped
- 2 sprigs coriander, chopped
- 1 tsp garlic chutney
- 4 tsp tamarind-date chutney
- ¾ tsp green chutney
- Bombay Bhel Puri Masala to taste
- Juice of ¼ lemon
- Sev, to finish
How to Make Bombay Bhel Puri
- Place the bhel mix, onion, potato, raw mango and coriander in a wide mixing bowl.
- Add the garlic, tamarind and green chutneys.
- Sprinkle in Bhel Puri Masala and lemon juice.
- Toss quickly until evenly coated. Top with sev and serve immediately.
How to Keep Bhel Puri Crunchy
- Keep the chutneys thick rather than watery.
- Add salt and chutneys only at the final moment.
- Use a wide bowl and toss briefly instead of stirring repeatedly.
Frequently Asked Questions
Can bhel puri be made ahead?
Prepare and refrigerate the chopped ingredients and chutneys separately, but combine only before serving.
What can replace raw mango?
Use extra lemon juice or finely chopped green apple for fresh acidity and crunch.
Shop the blend: Bombay Bhel Puri Masala