Bhel Puri Recipe with Chana (Healthy Bhel)

Growing up, on days my mom didn’t feel like cooking, we would make bhel puri chaat or any form of chaat. The combination of sweet, spicy, and tangy chutneys, and veggies with a crunch is so satisfying.

My mom would always try and make chaat healthier for us by adding ingredients such as yogurt, chickpeas, and nuts, and skipping the fried stuff. There are so many ways to eat better without losing the flavor.

What is Bhel Puri with Chana?

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

This Indian snack is typically made with 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 healthy 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 that’s flavored with spices). This wet bhel puri (also known as gheela bhel) is gonna make your taste buds dance. Enjoy this perfect snack as an appetizer, snack, or even a meal.

Ingredients

• Murmura: Murmura is known as puffed rice in English. They can be found at your local Indian grocery store or even the regular grocery stores. Here are some brands I recommend here and here.
• Potatoes: I like using gold potatoes or russet potatoes for this recipe. Make sure you boil the potatoes and then peel & cube them.
• Chickpeas: Not traditionally added to bhel puri, but chickpeas add some protein and fiber. I like using organic canned chickpeas – rinsed & drained. Feel free to use dry chickpeas that you will need to soak overnight and then cook.
• Veggies: Onions & Tomatoes – both chopped.
• 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 green 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.
• Lemon: You’ll need to add freshly squeezed lemon juice. Alternatively, lime juice works too!
• Spice Powders: You’ll need Red Chili Powder, Chaat Masala which adds a nice tangy taste, and Black Salt.
• Fresh Cilantro Leaves: You’ll need fresh cilantro/coriander leaves for this recipe.
• Sev: Fine sev or bhujia sev is optional. 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.

How to Make Bhel Puri Recipe 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, make sure they’re washed, rinsed, and drained. (Image 3)

4. Add the chopped onions. (Image 4)

5. Next 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 used my recipe for homemade cilantro chutney. (Image 6)

7. 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)

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 healthy 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 with pomegranate seeds. Enjoy this bhel recipe at room temperature. (Image 12)