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.
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
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
- Prep all the ingredients in advance.
- Assemble the bhel puri before serving to prevent the bhel from getting soggy.
- 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