Often my colleagues ask me- how we Indians tend to be allergy free (pollen etc) and other various syndromes common here in US and still remain healthy without taking any medicine? At these times, I joke that our roadside Indian Chats have helped us build strong immunization system 😉

Chats or snacks are now an integral part of our Indian Food Culture. There is no one procedure of making Chats. The same Puffed Rice is made in plethora of ways. We know it as All India Bhelpuri, Calcutta JhaalMoori, Gujrati Murmure or Mysore native Churmuri. What I write here is super-quick Delhi style Bhelpuri made with tamarind date chutney.

Potatoes, onions, tomato, bhel mix, spices added

  • Preparation Time: 10 min
  • Cooking Time: 0 min
  • Recipe Level:  Easy
  • Serves 4
  • Source: Experience
  • Cuisine: Indian
  • 3-4 cups of Puffed rice
  • 1-2 green chillies chopped
  • 1 onion chopped
  • 1 tomato chopped
  • 1 potato boiled
  • Sev or readymade bhelmix from store
  • Crushed papadi
  • Chopped Coriander leaves
  • 1 tbsp red chilli powder
  • 1 tbsp chaat masala
  • 1 tbsp tamarind chutney
  • 1 tbsp green coriander chutney (optional)
  • Salt to taste
  • Fresh lemon or equivalent
  • Mix chopped potato, tomato, onions and chillies
  • Add readymade bhelpuri mix, crushed papadi, followed by chilli powder, chat masala, chutney(s) and salt
  • Now add Bhel and mix well
  • Add chopped coriander leaves and dash of lemon and mix again

Eat fresh.

Garnish bhel with cilantro

Mad Notes:
  • Prepared bhel cannot be stored as it has small shelf life
  • Add less chillies if you cannot tolerate spice since chillies are added raw here
  • Update: Added new set of pictures 08/16/2012