100 % Street Style Dry Bhel Recipe | Bombay Bhel | Bhel Puri | Easy And Instant Bhel | Bhel in 2 Min

@foodies aao
#Streetstyle #Khaugali #bhelpuri
: Serving : 3-5

1 Cup Sada Murmura
1 Cup Tangy Murmura
1 Cup Spicy Murmura
1 Cup Mix Namkeen
1 Cup Chana Jor Garam
1 Onion Finely chopped
2 Green Chillies Finely chopped
1/2 Carrot finely chopped
2-3 Boiled Potato
1/4 Beetroot finely chopped
1/2 Cup Boiled Chana
1/2 Cup Boiled Mung
1 Tomato finely chopped
1 Tbsp Degi red chilli powder
1 Tbsp Chat Masala
1 Tbsp Lemon juice
1 Tbsp Coriander Leaves


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There is no clear mention or record of when and where or by whom bhel was first prepared, but it likely originated with migrant workers from Uttar Pradesh, living in Mumbai.

Bhel is made from puffed rice and sev (a fried snack shaped like thin noodles made from besan flour) mixed with potatoes, onions, chat masala and chutney and a mixture of other fried snacks as the base of the snack. Bhel has a balance of sweet, salty, tart and spicy flavors, with different textures as well, including crispy and crunchy from the puffed rice and fried sev. Other commonly used ingredients include tomatoes and chilis added to the base. In northern India recipes also include boiled potatoes cut into small pieces.

Different chutneys impart a sweet, tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind (saunth chutney) and a green spicy chutney made from coriander, mint leaves and green chillies.

Bhel may also be garnished with a combination of chunks of diced raw sweet mango, diced onions, coriander leaves and chopped green chilies. It is sometimes served with papri puris, a deep-fried small round and crispy wheat bread.

Other variants of bhel:

Bhel sevpuri - a mixture of bhelpuri, chutney, papdi and sev.
Dahi bhel puri - a mixture of bhelpuri, chutney, papdi and dahi (yogurt).
Sev papdi chaat - similar to sevpuri but with multiple types of chutney, potatoes, and chat masala.
Churmuri - finely cut pieces of onion, tomato, coriander leaves along with chilli powder are mixed, adding a few drops of coconut oil. Sometimes fried or roasted groundnuts may be added.

Bhel can be served in many ways, and in cafes and restaurants it is served on a plate but as a street food, it is commonly served in a paper folded in the form of a cone and is consumed using a paper spoon or by the papdi which is itself an edible component of the bhel.

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