Here is a recipe for the famous Mumbai Bhel Puri street, crunchy, delicious, tangy, and spicy.
Bhel Poori is known to have originated in Mumbai but you can find many other versions of this popular dish throughout India in terms of ingredients and local flavors.
In Mumbai, this dish is so popular that you will find bhelpooriwlla (the seller of Bell) in all places and on the corners of the city, such as the famous Pav Bhaji and Vada Pav shops. It is a common dinner, for people who like to eat more when they come home from work or for tea.
For many Indians, this simple meal does not need an introduction but for those who do not know about this idiot, let me try it once and hope you will be a slave to it.
Although there is a special charm to buy and eat at the store, we can still get home. Also, you can customize the flavors and ingredients as your family preferences.
My kids love Bhel Poori and many times not just for dinner, I make it for your dinner too if we want to eat a snack. I pair it with Sev Poori and Fruit Custard and any of our favorite desserts especially in the summer when I don’t want to spend time in the kitchen.
Bhel Poori is one of the easiest, fastest and easiest to make. Once you have all the ingredients available for you it is only a matter of minutes to put them together.
Table of Contents
Bhel Poori
Other conversational recipes create a blog .. Moong Dal Stuffed Aloo Tikki, Ram Ladoo, Dahi Vade / Bhalle, Sev Poori,
TYPES OF BHEL POORI
There are two different types of Bhel.
Another is Wet Bhel or Geela Bhel, which is Mumbai style commonly called Bhel. It is made with raw chutney, tangy tamarind, and bitter chutney garlic.
Another Dry Bhel or Sookha Bhel, made with fresh green chutney made of coriander/cilantro and mint, a little tamarind chutney, and green mango tanginess.
Here in this post, I include Geela bhel, it will be a post sock / dry as soon as the green mango season here.
Ingredients for making BHEL POORI
Bhel Poori is a Vegan dish as no dairy or animal products are used in it.
Puffed Rice– It is a great ingredient in making Bhel poori. Puffed Rice is also known as Murmura. Not only is it used to make bells, but you can also make a simple and popular dish from North India Chana Murmura (with fried peas).
When stored rice is puffed up and becomes sour due to the humidity in the air if it is not stored properly. You can dry it in a pan, cool it, and use it to make snacks.
Green Chutney– Cilantro Mint chutney popularly known as Green Chutney, is used to add a refreshing flavor. Most people can add garlic to raw chutney as they do many times and skip the red chutney of garlic. You can make a new collection of green chutney or use a purchased store. I prefer to make a new batch.
Check out the Cilantro Mint Chutney recipe from the blog. Skip the garlic if you already have garlic chutney or plan to do.
Tangy Tamarind Chutney– You must have/used chutney to get conversations. There is no complete conversation without this magnificent chutney. Add sweet flavors and tangy that make the chaat sound different from other snack items. I will soon be posting this chutney post. If you do not want to make it at home there are many different options of tamarind chutneys available in Indian grocery stores. Made at home or in a store after purchase, it stays in place for a few months when it is refrigerated, even more so when it is frozen.
Spicy Garlic Chutney– You want a spicy garlicky spicy kick, add this chutney. To make this chutney, soak 3-4 (or as your seasoning tolerance) all the red peppers in hot water for about 10 minutes. or in cold water for about 20 minutes. Then grind with 10-12 cloves of garlic and salt. Add a pinch of sugar (optional) to measure the acidity of the peppers.
Sev– Sev deep-fried chickpea noodles with different thicknesses. Dense Sev like Lehsuni Sev (flavored garlic) is eaten as a beverage during tea. The thinnest known Nylon Sev is used to make light snacks like Sev Puri / Poori and many more, the Dahi Papdi Chaat (related– Papdi Katori).
Poori / Papdi– Poori / Papdi deep-fried wheat crackers are added to reduce. A store-bought for use anywhere. Check out a homemade Baked / Air Fried Masala Papadi that you can add to the bell.
Vegetables and Fruits – Boiled potatoes, finely chopped tomatoes, onions. I also like to add arils of pomegranate, cucumber, and apples (optional). Yes, apples as these give a nice texture and flavor.
More – Freshly chopped Cilantro, Roasted Peanuts and Fried Chickpea Lentil (Chana Dal), Black Salt, Paprika or Red Chilli Powder (if you prefer)
Instead of adding sev, peanuts, and roasted chana dal you can also add any good namkeen mixture with all 3 ingredients like Bombay Mixture.
HOW TO MAKE A BHEL POORI
There is no specific recipe for making ber poori, we can add and prepare ingredients
Mix easily. all ingredients. Add the chutneys at the end.
You can make preparations mix all the ingredients in advance and make a bell. Serve as soon as the steamed rice becomes sour after mixing with moisture from chutneys, vegetables, and fruits.
