We have an Indian restaurant near us (north of Boston) that makes a bhel puri that my husband and I really enjoy. So I am looking for a recipe from anyone who might want to share?
Google gives a wide range of options. I think I trust the HO cohort more.
Thank you! GP
Your post reminds me that I haven’t seen @Saregama ’round these parts in some time. Maybe they’ll chime in. Hope they’re ok.
We love Bhel Puri in this house! Fortunately, we have an Indian market 20 minutes away. I buy a bag called Bhel Mix (made by Swad) and add Tamarind chutney, raw onion, and cilantro. I let it stand 20 minutes or so after mixing. Superb.
Can’t really give you measurements off-hand, but if you have Bhel Mix, you can really make it to taste (more moist, less moist, more onion, etc).
If you can’t get the Tamarind sauce, I have found ketchup with a splash of Chinese chili-garlic sauce is an able-bodied replacement. Even @Saregama agreed!
I guess if you have no Indian market nearby, then this post is useless!
Some follow up to my previous post:
My BF and I try to do as much from scratch as possible, but Bhel Puri seems like a bit much since there are so many components (plus buying them all separately). This bag costs $3.99 and I get two uses out of it when cooking for three people.
If you can’t get Bhel Mix, this stuff from Trader Joe’s works pretty good:
For years, I used the first sauce below, but then last time at the market I saw a specific Bhel Puri sauce. To be honest, I like my original choice better as it tastes closer to what my favorite Indian restaurant serves.
My creation from the other night:
Thank you, we do and I will check it out.
That looks great! Not sure my attempt will look that good but I’ll give it a try.
I’m also a big fan of bhel puri and, in particular, the version at my favourite Indian restaurant - which specialises in Mumbai street food.
I’ve never made it from scratch and, like others, buy a ready mix of the puffed rice, etc, (Haldiram brand) to which I add cooked potato and a bottled bhel puri sauce (Mother’s brand)
We make ours the same way as @gcaggiano. My theory is let the experts do what they do best and take advantage of them. Then I have the time to make things I can’t buy easily.
Most of the time I just serve in a bowl! But I had the time to be fancy, so why not.
Hi @digga @gcaggiano — thanks for thinking of me…
All good, just been very overwhelmed with real life.
I’ve stopped in to read a bit here and there, but it’s been weirdly hard to contribute.
I’ll be back, though…
My advice on bhel to folks who don’t stock an indian pantry is to buy a Bhel Kit — I suggested the same back here in this old post.
The kits come with the dry mix and a couple of small packets of chutney.
You need to add minced onion and cubed boiled potato to really make it bhel.
The reliable brands I know that make these types of kits are Haldirams, Swad, and Deep — but there are others too.
Once you’re comfortable you’ll be making this often, you can buy the individual components (I keep mamra/puffed rice, fine sev, puris, and the various chutneys - though I do sometimes cheat on those as I said in the post linked above).
(Every once in a while, I’ll come across a bottle labeled “Bhel Chutney” which combines the component chutneys — I have been known to stockpile it…)
The Haldirams available in the UK doesnt come with chutney - it’s just the dry mix.
There are multiple versions from Haldirams in the US — the one without chutneys is what they always sold, they later added the chutney version to compete with the kits.
Thank you for posting, I didn’t get a hit when I searched earlier but I think I searched bhel puri.
I will look for the kits in my travels.
After reading @Saregama’s recommendations I had to check the kit I have. Lo and behold it is a Haldirams. It contains an envelope with seasoning that you mix with water but I always have a jar of the Swad on hand as I like it better. I use the dry seasoning mixed in and drizzle the Swad on top.
I am probably a heretic but I don’t always include potatoes as we sometimes decide to mix-up a batch at the last minute and don’t want to wait around for the potatoes to cook.
I hear you. Our little family of 3 got Covid a few weeks ago (we barely had any symptoms) along with other life events going on/work ramping up. But now we feel super-immune (adults are boosted and SO has the Pfizer 2-shot deal, which might be lame, according to new data…but we don’t regret getting him vaccinated). Anyway, great to see you here in any shape or form.
Me too.
The one we have enjoyed does not have potatoes either, and I am not sure that would add anything to the dish.
It’s a texture thing and I would always prefer to have potato - it’s just sometimes, I can’t be arsed to cook them.
This is when I use the microwave — it isn’t bhel to me without potatoes!