Bhel Puri

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!

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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.

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That looks great! Not sure my attempt will look that good but I’ll give it a try.

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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…:slight_smile:

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…


Hi @grumpyspatient

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.

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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.

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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!

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