Bhel Puri Recipe with Chana

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.*

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)

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)

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)