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Bhel Puri Recipe with Chana is a popular Indian Street Food made with murmura (puffed rice), onions, tomatoes, chutneys, spices, dry-roasted peanuts, chickpeas, and sev. This easy, vegan, and gluten-free recipe takes just 20 minutes to make. My version skips the traditional bhel mix and uses murmura instead.

This recipe was first published in July 2023 and has been revised with new instructions and helpful tips.

Bhel Puri image with a large spoonful of bhel including murmura, chickpeas, and papad.

Chai & Chaat

Growing up, on days my mom didn’t feel like cooking, she would make bhel puri chaat or any form of chaat. The combination of sweet, spicy cilantro chutney, sweet tamarind chutney, and veggies with a crunch was so satisfying.

Once I got a little older, she let us have masala chai with chaat, which is the perfect combo if you ask me. To this day, I love a cup of chai with chaat.

My mom tried to make chaat lighter for us by including ingredients such as yogurt, chickpeas, and nuts, and skipping the fried stuff.

Love Chaat? Try these other versions, including my Quinoa Bhel, Dahi Puri Recipe, and Papdi Chaat.

What is Bhel Puri?

Bhel Puri is an Indian Street Food that’s highly popular in the streets of Mumbai. You will find bhel puri often served at the roadside stalls in India, Haldiram’s, and on the beaches of Mumbai.

This Indian snack is typically made with a traditional bhel mix or crispy papdi – which are crispy flat puris, murmura – which is puffed rice, an assortment of veggies, spicy & tangy chutneys, ground spices, fresh cilantro, and sev (crunch noodles made with chickpea flour). The best part is that this easy recipe can be made in under 30 minutes. 

For my version, I added chickpeas and skipped the bhel mix and papdi. I also added roasted peanuts and topped this dish with papad (a thin Indian cracker flavored with spices). Enjoy this perfect snack as an appetizer, snack, or even a meal.

Ingredients & Substitutions

  • Murmura: Murmura is known as puffed rice in English. They can be found at your local Indian grocery store or even regular grocery stores. Here are some brands I recommend Arrowhead Mills and Nature’s Path.
    Substitutions for Murmura: Feel free to add bhel mix, papdi, chivda, tortilla chips, corn flakes, rice krispies cereal, or papad to your bhel puri as a substitution for murmura. Anything crunchy as a base will work!
  • Potatoes: I like using gold or russet potatoes for this recipe. Make sure you boil the potatoes and then peel and cube them.
  • Chickpeas: Chickpeas are not traditionally added to bhel puri, but are satisfying. I like using organic canned chickpeas – rinsed and drained. Feel free to use black beans instead of chickpeas.
  • Tamarind Chutney: You can easily find delicious Tamarind Chutneys in the store, so I don’t bother making it. Laxmi and Deep make excellent tamarind chutneys. Any sweet chutney will work – even date chutney.
  • Cilantro Chutney: I make fresh coriander chutney at home. Here is the recipe for my spicy cilantro chutney. You can use mint chutney instead.
  • Peanuts: I use unsalted peanuts that I dry roast. You can find these unsalted peanuts at the Indian store. If you have a nut allergy, skip the nuts.
  • Sev: Use fine sev preferably, or bhujia sev. You can find this at your local Indian store.
  • Papad: I like using Jeera Papad, which I bake in the toaster oven for a few minutes.

*See the recipe card below for full information on ingredients and quantities.*

Success Tips

✓ Prep your ingredients in advance, not the bhel.

✓ Bhel is supposed to be crunchy, so assemble this dish right before serving to prevent the murmura from getting soggy.

✓ For spicy bhel – add red chili powder or chopped Thai green chilies.

Let’s Make Bhel Puri with Chana

1. In a large mixing bowl, add the dry ingredients first, starting with murmura (crispy puffed rice). (Image 1)

2. Now add the diced boiled potatoes. (Image 2)

3. Add the chickpeas. If you’re using canned chickpeas, ensure they’re washed, rinsed, and drained. (Image 3)

4. Add the chopped onions. (Image 4)

Add Murmura Potatoes Chickpeas steps 1-4.

5. Add the wet ingredients, starting with the chopped tomatoes. (Image 5)

6. Add the chutneys – tamarind chutney and cilantro chutney. I used store-bought tamarind chutney and my homemade cilantro chutney. (Image 6)

7. Next, add the spices – chat masala, kala jeera (roasted cumin powder), and red chili powder. (Image 7)

8. Now add some chopped fresh cilantro. (Image 8)

Add Tomatoes Onions Chutneys Steps 5-8.

9. Mix everything well. Add the dry-roasted peanuts. (Image 9)

10. A squeeze of fresh lemon juice. Mix well. (Image 10)

11. Transfer the bhel to a serving platter and top with fine sev. (Image 11)

12. For garnish – top with papad which adds a nice touch. Additionally, you may also garnish it with pomegranate seeds. Enjoy this bhel recipe at room temperature. (Image 12)

Add Peanuts Mix Well Steps 9-12.
Bhel Puri image topped with sev and papad.

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!

5 from 1 vote

Bhel Puri Recipe with Chana

Bhel Puri Recipe with Chana is a popular Indian Street Food made with murmura (puffed rice), onions, tomatoes, chutneys, spices, dry-roasted peanuts, chickpeas, and sev. This vegan & gluten-free bhel recipe skips the traditional bhel mix and uses murmura instead.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings

EQUIPMENT

INGREDIENTS 

  • 4 cups mumura
  • 1 cup diced potatoes, boiled
  • 15 ounces canned chickpeas, rinsed & drained
  • 1 cup red onions, chopped
  • 3/4 cup tomatoes, chopped
  • 2 tbsp tamarind chutney
  • 1/4 cup + 2 tbsp cilantro chutney
  • 1 tsp red chili powder
  • 1 tsp chat masala
  • 1/2 tsp black salt
  • 1/4 cup peanuts, dry roasted
  • freshly squeezed lemon juice
  • to taste fresh cilantro, chopped
  • 3 tbsp sev
  • 1 papad, broken for garnish
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INSTRUCTIONS 

  • In a large mixing bowl, add the dry ingredients first starting with murmura (crispy puffed rice). Next, add the diced boiled potatoes, drained chickpeas, chopped onions, and tomatoes.
  • Add the chutneys – tamarind and cilantro. I used store-bought tamarind chutney and my recipe for homemade cilantro chutney. Add the spices – chat masala, kala jeera (roasted cumin powder), and red chili powder. Next, add some chopped fresh cilantro, dry-roasted peanuts, and a squeeze of fresh lemon juice. Mix well.
  • Transfer the bhel to a serving platter and top with fine sev. For garnish – top with papad which adds a really nice touch. Additionally, you may also garnish with pomegranate seeds. Enjoy this bhel recipe at room temperature.

NOTES

  1. Prep all the ingredients in advance.
  2. Assemble the bhel puri before serving to prevent the bhel from getting soggy.
  3. Feel free to use store-bought tamarind chutney.

Nutrition

Calories: 326kcal | Carbohydrates: 51g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Sodium: 850mg | Potassium: 661mg | Fiber: 9g | Sugar: 6g | Vitamin A: 749IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 7mg

Additional Info

Course: Sides & Snacks
Cuisine: Indian, Indian Street Food
Diet: Gluten Free, Vegan, Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.


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