Bhel puri is a typical Indian street food that combines innumerable flavours and textures. A popular street food from Mumbai, it is a chaat (savoury snack) made using puffed rice and sev: crisp deep-fried noodles. The toppings include finely chopped fresh tomato, onion, green chillies, and some boiled and chopped potatoes. This dish has a very tangy taste, topped off with a sweet and spicy flavour. At the base of it all, bhel means puffed rice so everything about this snack is a lovely light and airy sponge crunch. The chopped-up vegetables add a definite flavour to the recipe. The flavour usually comes from the chutneys; tamarind tickles you with sweetness and tang against the bracingly sharp flavour of the coriander mint chutney. Sev is sprinkled on top of Sahari Papdi which adds crunchiness to it, garnished with some finely chopped coriander leaves and a little bit of lemon juice for lemony flavour. Though bhel puri is usually street food served on a paper cone, it's one of those things that are quite convenient and fast to prepare at home. You can quickly turn it into a grab-and-go while hosting parties. It's also a great afternoon or evening snack with tea. Every bite of this is a flavour riot combining delicious sweetness, spiciness, and tang, making it India's favourite with an unrivaled demand. Try out this Bhel Puri recipe now.

• 1 cup puffed rice
• 1/2 cup chopped onion
• 1/2 cup potato
• 1/2 cup tomatoes
• 1/4 cup coriander leaves
• 1/2 tsp red chili powder
• 1 tsp chaat masala
• Salt
• 2 tbsp green chutney
• 2 tbsp tamarind chutney
• Sev

• In a large Mixing bowl, combine all the ingredients.
• Now add 2 cups of puffed rice (murmura) in the bowl. The puffed rice is so light and airy in Bhel. Be sure to use crunchy puffed rice, or you're going to lose the signature texture.
• Add finely chopped vegetables as described. Take about half a cup of finely diced onions. The onions will give you a sharp, biting crunch, adding a teekha-meetha flavour with every bite.
• Now add 1/2 cup of boiled, peeled and chopped potatoes. Soft and not mushy potatoes provide a smooth textural in contrast with the crunchy puffed rice.
• Now chop 2 tomatoes. Remember to deseed the tomatoes. Deseeding will prevent your bhel puri recipe from getting soggy.
• Mix in 1/4th cup of finely minced coriander. Coriander is the perfect way to season bhel puri with a tinge of freshness.
• Let's add the spices now. Add 1/2 tsp of red chilli powder to the vegetables and the puffed rice.
• This will add some spiciness and colour them bright red.
• Now add 1 tsp of chaat masala. Chaat masala is a tangy, hot spice mix used with all chaat items.
• Season with salt and mix well again until all of the spices are distributed evenly.
• Pour 2 tbsp of tamarind chutney on your mixture to sauce it up. You can easily make tamarind chutney at home or even buy it from the market
• Add 2 tbsp coriander-mint chutney for a spicy and a kick of freshness in the recipe.
• Add some coriander, green chillies, salt and ginger together. Blend them finely to make this fresh chutney each time you make bhel puri. The essence of this recipe lies in its freshness.
• Mix everything properly so that the vegetables are well-coated with the chutneys, and the bhel begins to absorb the flavour.
• Add some sev to the recipe of bhel puri, and mix it well.
• Also, add some more coriander leaves and more crunchy sev to the bhelpuri as garnish.
• Serve immediately so that the mix retains its crunchiness.