Monday, April 9, 2012

Dry Bhel

Dry Bhel or Sukha Bhel (Jhal Muri in East India) is one of my favorite street food. It is a very simple chaat and is generally eaten as a snack. You can find dry Bhelpuri vendors usually at railway stations and street corners. In Dry Bhel, the chutneys are substituted with chopped green chillies, raw mangoes, chaat masala etc.

Ingredients :

For Toasting Puffed Rice :
1 large bowl Puffed rice
1 tspn Vegetable oil
1/4 tspn mustard seeds
1/4 tspn turmeric powder
A pinch of asafaetida (Hing)
Salt to taste

For Dry Bhel :
1 large bowl Toasted Puffed rice 
1/2 cup Nylon Sev or Bhelpuri Sev 
4-5 Sevpuri Puris (Fried puris or Papdi)
3-4 tbspns namkeen or Farsan (Optional)
2 tbspns roasted peanuts
1/2 boiled potato  (chopped in cubes)
1/2 onion (finely chopped)
1 green chilly (finely chopped)
1 tbspn fresh corriander leaves (finely chopped)
A pinch of Chaat masala
1 tspn raw mango (Finely chopped)
Salt to taste

For Garnishing :
Yellow bhel puri sev
Chopped fresh coriander leaves
Sevpuri puris (Papdi)

Method :

To Toast Puffed rice :
Heat oil in a large wok. Add mustard seeds. When mustard seeds crackle, add asafaetida, turmeric powder and salt in the oil. Immediately add puffed rice and saute for a minute or two minutes. This process makes puffed rice more crispy and gives it a colour.

To make Dry Bhel :
Take toasted puffed rice in a large bowl. Add Nylon sev, Namkeen and roasted peanuts. Break puris / papdi into pieces and and add to the mixture. Mix well. Now add the chopped potatoes, onions, chopped fresh corriander, raw mango and green chilli. Then sprinkle chaat masala and salt to taste. Mix well.

Pile it into a serving bowl. Garnish it with Sev, chopped coriander leaves and papdis. Serve immediately.

Notes :

1. You may replace potatoes with finely chopped tomatoes
2. Additional namkeens may be added as per your choice
3. If raw mango is not available, then it can be substituted with lemon juice
4. A dry chutney is also mixed along with the ingredients. The can be made by grinding roasted chana dal, green chillies, fresh corriander, mint leaves, garlic cloves, lemon juice and chaat masala together. This chutney can be stored for few days.

Stepwise Pictures :


  1. this used to be our go to chaat recipe when we were in Bangalore. loved the chaatwala who used to come in the evening selling this bhel with finely chopped raw mangoes. you nailed the recipe.

  2. Omg, am drooling over that super tempting bhel..

  3. Oh my!
    I love Sukha bhel. Make it frequently, in fact it has replaced popcorn at my house for movie night!
    Street food Rocks!

  4. I can beg, borrow and steal any amount for this !!

    Hamaree Rasoi

  5. I used to have this type of bhel almost 3 times a week in train while going home from work.
    Love Ash.

  6. This is one of my favourite chaat !!!! Looks detectable and yummy !!!!!

  7. Awesome.. the pics look really nice.. :)

    1. The credit goes to you Manasi.. All because of your support.

  8. looks so a big fan of chat items....cant resisit....awesome..

  9. Thank you all for visiting my blog and commenting and inspiring me!!!

  10. Wow, what a tempting snack! Lovely blog with wonderful recipes..just followed your comments @ my space n reached here! Glad to follow you :)


  11. first time here !! dry bhel is such a quick snack and so easy to make !! but my all time favorite is the original version

  12. Excellent preparation...such a quick and yum snack..thanks for linking this to my event, but before publishing the link I would request you to add mine and pari's event announcement links along with the logo.


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