Bhel Puri Recipe: Make Sukhi and Gili Mumbai Bhel at Home

Bhel Puri Recipe is one of India's most popular street-food preparations, loved for its combination of crispy puffed rice, tangy chutneys, crunchy sev, vegetables and spices. Celebrity chef and MasterChef India judge Ranveer Brar shares an easy Mumbai-style bhel recipe that can be prepared at home in two popular versions: sukhi bhel and gili bhel.

The secret to a flavourful bhel lies in its chutneys. This recipe includes three preparations: sweet and tangy tamarind chutney, spicy garlic chilli chutney and a dry green chutney. Once these are ready, the bhel mixture can be combined with chopped vegetables, potatoes, spices, lemon juice and sev.

The entire recipe takes around 45 minutes, making it a convenient option for an evening snack, party menu or weekend street-food treat.

What Is Bhel Puri?

Bhel puri is a popular Indian street snack traditionally associated with Mumbai. It combines puffed rice with ingredients such as peanuts, sev, onions, tomatoes, potatoes, chutneys and spices.

The snack is known for its contrasting textures and flavours. Puffed rice provides crunch, chutneys add sweetness and tanginess, vegetables add freshness, while sev and fried puris provide additional crispness.

There are several regional and personal variations of bhel puri. The two versions in this bhel puri recipe are sukhi bhel, which uses less liquid chutney, and gili bhel, which has a more pronounced chutney coating.

What Makes This Bhel Puri Recipe Special?

This Mumbai-style preparation uses a combination of homemade chutneys and a crunchy bhel mixture to create layers of flavour.

• Three homemade chutneys: Tamarind, garlic chilli and dry green chutney.

• Two popular versions: Prepare either sukhi or gili bhel.

• Quick assembly: Once the chutneys are prepared, the final snack comes together quickly.

• Crunchy texture: Puffed rice, peanuts, masala dal, chana jor garam and sev add crunch.

• Customisable: Adjust the chutneys, chilli and lemon juice according to taste.

• Perfect for snacking: Ideal for evenings, gatherings and casual get-togethers.

Ingredients For Bhel Puri Recipe

For Tamarind Chutney

• 2 tablespoons tamarind, soaked

• 1½ cups water

• 1 dry red chilli, deseeded and soaked

• 4 tablespoons jaggery

• 6–8 seedless dates

• Salt, to taste

• ¼ teaspoon asafoetida or hing

For Garlic Chilli Chutney

• 15–20 Byadgi dry red chillies, soaked and deseeded

• 12–15 garlic cloves

• 2 tablespoons peanut oil, optional

For Dry Green Chutney

• 1 small bunch coriander leaves

• 2 fresh green chillies

• A few mint leaves

• ¼ cup roasted brown chana

• Salt, to taste

For the Mumbai Bhel Mixture

• 2 cups puffed rice, lightly roasted

• 4 tablespoons peanuts

• ⅓ cup fried masala dal

• ⅓ cup chana jor garam

For Sukhi Mumbai Bhel

• 1 cup prepared Mumbai bhel mixture

• 1 tablespoon chopped coriander

• ½ medium onion, chopped

• ½ medium tomato, chopped

• ½ medium potato, boiled and chopped

• 1 fresh green chilli, chopped

• ½ teaspoon degi red chilli powder

• ¼ teaspoon dry mango powder

• Juice of ½ small lemon

• 1 tablespoon dry green chutney

• 1 tablespoon sev

• 2–3 fried puris

For Gili Mumbai Bhel

• 1 cup prepared Mumbai bhel mixture

• 1 tablespoon chopped coriander

• ½ medium onion, chopped

• ½ medium tomato, chopped

• ½ medium potato, boiled and chopped

• 1 fresh green chilli, chopped

• ½ teaspoon degi red chilli powder

• ¼ teaspoon dry mango powder

• Juice of ½ small lemon

• 1 tablespoon dry green chutney

• 1 teaspoon garlic chilli chutney

• 2–3 tablespoons tamarind chutney

• 2 tablespoons sev

• 2–3 fried puris

How To Make Bhel Puri Recipe

Step 1: Prepare the Tamarind Chutney

Add strained tamarind pulp, water, soaked red chilli, jaggery, dates, salt and hing to a pan.

Bring the mixture to a boil and cook over medium heat for about 15–20 minutes, allowing the ingredients to soften and the flavours to combine.

Once cooked, blend the mixture until smooth using a hand blender. Set the chutney aside to cool.

Step 2: Make the Garlic Chilli Chutney

Add soaked and deseeded Byadgi red chillies and garlic to a grinder.

Add peanut oil if desired and blend until you get a smooth paste. Transfer the chutney to a bowl and keep it aside.

The amount of garlic and chilli can be adjusted according to your preferred level of spiciness.

Step 3: Prepare the Dry Green Chutney

Add coriander leaves, green chillies, mint leaves, roasted brown chana and salt to a grinder.

Blend the ingredients into a fine, dry mixture. Keep the chutney aside for assembling the bhel.

Step 4: Make the Mumbai Bhel Mixture

Lightly roast the puffed rice in a dry pan until it becomes crisp. Allow it to cool.

In a large bowl, combine the roasted puffed rice, peanuts, fried masala dal and chana jor garam.

Mix well to distribute the ingredients evenly.

How To Make Sukhi Mumbai Bhel

Sukhi bhel is the less saucy version and is best enjoyed immediately after mixing.

Step 1: Combine the Ingredients

Take one cup of the prepared Mumbai bhel mixture in a bowl.

Add chopped coriander, onion, tomato, boiled potato and green chilli.

Step 2: Add Spices and Chutney

Add degi red chilli powder, dry mango powder, lemon juice and dry green chutney.

Mix everything thoroughly so that the vegetables, spices and chutney coat the puffed rice evenly.

Step 3: Garnish and Serve

Transfer the prepared sukhi bhel into a paper cone or serving bowl.

Top with sev and crushed or broken fried puris. Serve immediately to retain the crunch.

How To Make Gili Mumbai Bhel

Gili bhel has more chutney and therefore has a wetter, tangier texture than sukhi bhel.

Step 1: Mix the Base

Add one cup of the prepared Mumbai bhel mixture to a large bowl.

Add chopped coriander, onion, tomato, boiled potato and green chilli.

Step 2: Add the Chutneys

Add degi red chilli powder, dry mango powder, lemon juice and dry green chutney.

Then add garlic chilli chutney and 2–3 tablespoons of tamarind chutney.

Mix quickly but gently until the ingredients are evenly coated.

Step 3: Finish With Sev and Puri

Transfer the gili bhel to a serving bowl.

Top generously with sev and fried puris. Serve immediately before the puffed rice loses its texture.

Tips To Make The Best Bhel Puri

Follow these simple tips to get the best results from this bhel puri recipe:

• Roast the puffed rice lightly before mixing to keep it crisp.

• Prepare the chutneys in advance to make assembly quicker.

• Add chutneys only when you are ready to serve.

• Mix the bhel quickly so the puffed rice remains crunchy.

• Adjust the tamarind chutney according to your preferred sweetness and tanginess.

• Add garlic chilli chutney gradually if you prefer milder spice.

• Use fresh onions, tomatoes and coriander for better flavour.

• Add sev and fried puris at the end for maximum crunch.

Sukhi Bhel vs Gili Bhel

Both versions use the same crunchy Mumbai bhel mixture, but the amount and type of chutney create distinctly different textures and flavours.

How To Serve Bhel Puri

Bhel puri is best served immediately after preparation. This prevents the puffed rice from becoming soggy.

You can serve it in a paper cone for a classic street-food presentation or in individual bowls for parties and gatherings.

For extra crunch, garnish each serving with fresh sev, fried puri pieces and chopped coriander.

FAQs

What is the main ingredient in bhel puri?

Puffed rice is the main ingredient in bhel puri. It is combined with peanuts, masala dal, chana jor garam, vegetables, chutneys, sev and spices.

How long does this bhel puri recipe take?

The complete preparation takes around 45 minutes, including the time required to prepare the three chutneys and the bhel mixture.

What is the difference between sukhi and gili bhel?

Sukhi bhel contains less liquid chutney and has a predominantly crispy texture. Gili bhel contains more tamarind and garlic chilli chutney, giving it a wetter and tangier texture.

Can I prepare the chutneys in advance?

Yes. The three chutneys can be prepared ahead of time and stored appropriately. However, the bhel itself should be assembled just before serving.

How can I keep bhel puri crispy?

Keep the puffed rice mixture and chutneys separate until serving. Add the chutneys, vegetables and lemon juice only when you are ready to eat.

Can I adjust the spice level?

Yes. Reduce or increase the green chilli, garlic chilli chutney and red chilli powder according to your preference.

Final Thoughts

This bhel puri recipe brings the flavours of Mumbai street food to your home with a combination of crispy puffed rice, crunchy toppings, fresh vegetables and three flavourful chutneys. You can choose between sukhi bhel for extra crunch or gili bhel for a more tangy and saucy version.

Prepare the chutneys ahead of time, assemble the bhel just before serving and finish it with plenty of sev and fried puris for a delicious homemade street-food snack.