Bhel Puri: A Timeless Street Food Favorite
In our series of puffed rice preparation types, this article is about Bhel Puri. Puffed rice is also known as Kurmura / Bhadang in Maharashtra. This very popular puffed rice snack originated at a restaurant named Vithal in the Victoria Terminus area of Bombay (now Mumbai). Though it is available throughout the city and country, it has a special connection to the beachfront areas like Chowpatty or Juhu.
Let us see the two variants of Bhel puri:
- Sukha bhel aka Dry Bhel: This is a mixture of puffed rice, chopped onions, chopped tomatoes, chopped raw mango, green chillies, sev, salted peanuts, salt, farsan (various savouries like sev, corn flakes, gathia) squeeze of lemon juice and garnished with cilantro and serve. These are the basic ingredients. However, sprouts can also be added to the sukha bhel, thereby making it more nourishing. This is a dry version as no chutneys are added. It is eaten with a puri or disc. Crushed puris can also be added to the bhel.
- Bhel puri: This is a mixture of puffed rice, chopped onions, chopped tomatoes, chopped raw mango, green chillies, salted peanuts, salt, farsan (various savouries like sev, corn flakes, gathia), lemon juice, garlic chutney (sauce of garlic and salt), sweet chutney (sauce of dates and tamarind), spicy chutney (sauce made of green chillies, cilantro, mint) and garnished with cilantro and sev. This tastes sweet, spicy, savoury, and tangy. Alternatively, sprouts too can be added to enhance the dish. This is a soggy version. It is eaten with a puri or disc. Crushed puris can also be added to the bhel.
The best part is that you can add ingredients of your choice to suit your palate. If you are not a green chilly lover, you can avoid adding them. Instead, you can add some red chilly powder for the spicy taste. Whichever way you prefer, bhel puri is a filling snack and has gained popularity the world over.
Ms Rupal Sonpal
Reviewed by Dr Aarti Nehra (MBBS, MMST)
