Bhelpuri—introduced to Mumbai by migrant workers from Gujarat, is one of the most commonly sold chaat on the streets of Mumbai and along Chowpaty Beach (Mumbai). Almost every street corner has a ‘bhelwala’ (street vendor selling bhelpuri) and he has his own blend of ingredients, chutneys (sauces) and masalas. This dish has now spread to all parts of India and even beyond Indian borders. As it has spread its wings, so has the recipe been tweaked to suit local and seasonal food availability.
‘Bhelpuri is a delectable savoury Indian snack that is made using mumra (puffed rice), sev (Indian noodles made from chick pea flour), papadi (fried Indian bread), an assortment of cooked and raw vegetables, a sweet and tangy tamarind and date chutney, and a green chutney made up of coriander leaves and green chillies. The proportion of the various ingredients and chutneys depends on one’s personal taste. Providing you have the basic ingredients and frozen chutneys this dish can be whipped up in a jiffy. The typical balance of sweet, salty, tart and spicy flavours and the different textures including crispy and crunchy, is synonymous of Gujarati cuisine.
A typical and authentic ‘Bhelpuri’ is made up with a good few deep fried snacks, but with a few tweaks and substitutions my Bhelpuri can be turned into a Healthy Bhelpuri that retains all the crunch and texture and still packs a flavourful punch with all of the chutneys
Authentic Bhelpuri as served on the streets of Mumbai
The above picture in this post is the only one sourced from the internet.
Dry Ingredients-Serves 6
750ml mumra (puffed rice)
500ml sev (fried chick pea flour noodles
500ml crushed crisp puri (fried Indian bread)
125ml finely chopped onions
375ml boiled and chopped potatoes
Wet Ingredients
20ml lemon juice
200ml imli and khajur chutney (tamarind and date sauce)
100ml coriander chutney
10ml chaat masala (optional)
Garnish
75ml crushed crisp puri
50ml finely chopped green mango (optional)
75ml sev
75ml finely chopped fresh dhania (coriander)
My Healthy Version Bhelpuri
Dry Ingredients
750ml mumra (puffed rice – you could use rice crispies or puffed wheat)
500ml noodles (use rice or 2 minute noodles & heat in microwave to crisp)
500ml roasted and crushed papadums (roast the papadums in the microwave-papadums are made of various lentil flours—so the health benefit)
125ml finely chopped onions
250ml chopped and boiled potatoes
250ml mung bean sprouts
250ml cooked chick peas
125ml finely chopped baby marrows
250ml finely chopped spinach
Healthy Option on Garnish
75ml roasted and crushed papadums
50ml grated green mango (optional)
75ml roasted noodles
75ml finely chopped fresh dhannia (coriander)
THE ABOVE IS JUST GOUIDELINES, EVERYTHING CAN BE ADJUSTED AS PER YOUR PERSONAL TASTE OPTIONS
Dhania (Coriander) Chutney
3 cups tightly packed dhania (coriander) leaves
6-7 cloves of garlic
1 chopped green chilli (optional)
2ml sugar
5ml salt
10ml lemon juice
15ml oil
Method
Imli (Tamarind) & Khajur(dates) Chutney
500ml pitted and chopped khajur (dates)
200ml pitted imli (tamarind)
125ml (jaggery or dark brown sugar)
5ml ground green chillies (optional)
10 roasted and crushed cumin seeds
5ml ginger powder
5ml salt
Toppings (optional)
60ml sesame seeds
60ml desiccated coconut
60ml nibbed peanuts
Method
Notes & Assembly