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Very popular Indian chat food. A mixture of murmura or puffed rice with wholesome combination of farsan, sev, onion, tomatoes, a kick from spicy chilli chutney and a tangy taste from super delicious tamarind sauce. Bhel, just a name is enough to make you drool :)

Preparation time : 30 mts
Cooking time : 10 mts
Serves : 4 people


-----For Tamarind Chutney-----

  • 1/4 cup Tamarind
  • 3 tbsp jaggery
  • 1 tsp Chat masala
  • 1/2 tsp Red Chilli powder

-----For Spicy Chutney------

  • 5 to 6 Green Chillies
  • 1/2 clove of Garlic
  • small piece of Ginger
  • salt to taste

-----For Bhel-----

  • Murmura
  • Thin Sev
  • Farsan (Hot Mix)
  • Tomato finely chopped
  • Onion finely chopped
  • finely chopped Coriander leaves
Bhel Puri


--------Tamarind Chutney--------

  • Soak tamarind in water for 30 mts.
  • Combine jaggery and soaked tamarind in sauce pan and bring it to boil over medium heat.
  • Once it cools down squeeze out all pulp from tamarind and strain it out using strainer.
  • Now add chat masala, red chilli powder and salt in tamrind pulp and mix well together.
  • Tamarind chutney is ready.

--------Spicy Chutney--------

  • Mix green chillies, garlic, ginger and salt in blender and grind coarsely.

--------Bhel preparation-------

  • Take murmura in a deep bowl, to that add frasan, add sev, add chopped onion, tomatoes, add spicy chutney, coriander leaves, mix everything together really well.
  • Add tamarind chutney, some lemon juice, and mix well.
  • Transfer this mixture in serving plate. Top it up with chopped onion, tomatoes, farsan, sev and tamarind chutney.
  • Serve immediately once its ready!


  • Tamarind chutney stays good in refrigerator for 3 to 4 weeks. So you can prepare this ahead of time and store it.
  • Murmura has a tendency to become soggy once its ready, so make sure to serve it immediately once its ready to be served.
  • Always prepare bhel in small batches.
  • Make a variation by adding chopped raw mango, boiled potatoes in the above dish.

Bhel Puri

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