Mumbai Bhel Puri | How to make Mumbai Bhel Puri

By Chef (Mrs) Reetu Uday Kugaji  |  28th Feb 2016  |  
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  • Mumbai Bhel Puri, How to make Mumbai Bhel Puri
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About Mumbai Bhel Puri Recipe

Puffed rice mixed with nylon sev, crisp puris, roasted masala peanuts and spiced up with a green chutney, dates and tamarind chutney and garlic chutney.

Mumbai Bhel Puri, a deliciously finger licking recipe to treat your family and friends. This recipe of Mumbai Bhel Puri by Chef (Mrs) Reetu Uday Kugaji will definitely help you in its preparation. The Mumbai Bhel Puri can be prepared within 10 minutes. The time taken for cooking Mumbai Bhel Puri is few minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Mumbai Bhel Puri step by step. The detailed explanation makes Mumbai Bhel Puri so simple and easy that even beginners can try it out. The recipe for Mumbai Bhel Puri can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mumbai Bhel Puri from BetterButter.

Mumbai Bhel Puri

Ingredients to make Mumbai Bhel Puri

  • Puffed rice (kurmura/murmura) 2 cups
  • Nylon Sev 1/4 cup
  • Roasted masala chana dal 1/4 cup
  • Roasted masala peanuts 1/4 cup
  • Puris crisp, crushed 4 + 4
  • onion, finely chopped 1, medium sized
  • potatoes, boiled, peeled and cubed 1, large
  • green chillies, finely chopped 2-3
  • salt to taste
  • Green chutney 1/4 cup
  • Dates and tamarind chutney 1/2 cup
  • Garlic and red chilli chutney 2 tbsp
  • lemon juice 1 tsp
  • For The Garnish:
  • Nylon Sev 1 tbsp
  • Crisp puris, broken 2
  • Raw mango, finely chopped 1 tbsp
  • Fresh coriander leaves bunch 1/4

How to make Mumbai Bhel Puri

  1. In a glass bowl, combine puffed rice, onion, roasted chana dal, masala peanuts, potatoes, green chillies, half of the sev and toss well.
  2. Add four crushed puris and mix. Add salt to taste. Add the three chutneys as per your taste and mix well.
  3. Add lemon juice and toss well.
  4. Garnish with the nylon sev, broken puris and chopped raw mango and chopped coriander leaves .
  5. Serve immediately with remaining puris to eat with.

My Tip:

Do not mix the chutney long before service as the puffed rice will turn very soggy. Mix all the ingredients with the prepared chutney 10 minutes, before serving.

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