Bhel Recipe – Authentic Indian Street Food with Mango & Mint Chutney

Last Updated on 2 months by Neha Deshmukh

Bhel Recipe – Authentic Indian Street Food with Mango & Mint Chutney

Okay, let’s be real. Is there anything more satisfying than a big bowl of crunchy, tangy, sweet Bhel Puri? It’s the quintessential Indian street food, and honestly, once you make it at home, you might just forget about the street vendors (don’t tell them I said that!). I first made this when I was craving a taste of home while studying abroad, and it instantly transported me back to bustling Indian markets. It’s so quick, so easy, and so incredibly flavorful. Let’s get into it!

Why You’ll Love This Recipe

This Bhel recipe is all about fresh flavors and textures. It’s a delightful explosion in your mouth – crunchy puffed rice, savory Bhel mix, juicy onions and tomatoes, and that incredible sweet and tangy chutney. Plus, it takes just 15 minutes to put together, making it perfect for a quick snack or a light meal. It’s naturally vegan and easily adaptable to your spice preference. What’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 3 cups Pre-packaged Bhel Mix (approx. 200g)
• ½ medium Onion, finely chopped (approx. 75g)
• 1 small Tomato, finely chopped (approx. 100g)
• Small piece Raw Mango, finely chopped (optional, approx. 50g)
• 5 Cilantro sprigs, chopped (approx. 15g)
• Green Chilies, to taste (1-2, finely chopped)
• Tamarind Chutney, to taste (approx. 2-3 tbsp)
• Mint Chutney, to taste (approx. 2-3 tbsp)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Bhel Mix: Freshness is key here! Stale Bhel mix will ruin the whole experience. Look for a mix that’s light and airy, not dense and broken.
• Tamarind & Mint Chutney: These are the stars of the show. You can buy them pre-made (and that’s totally fine!), but homemade is where it’s at. There are so many variations! Some families add dates or kachri (a type of dried berry) to their tamarind chutney for extra sweetness and depth.
• Raw Mango: This adds a lovely tartness. If it’s not mango season, you can substitute with a squeeze of lime juice, but it won’t be quite the same.
• Spice Level: Don’t be shy with the green chilies if you like it hot! Remember you can always add more, but you can’t take it away.

Step-By-Step Instructions

Alright, let’s make some Bhel!

1. In a large mixing bowl, combine the Bhel Mix, chopped onions, tomatoes, and raw mango (if you’re using it).
2. Add a generous handful of chopped cilantro and those finely chopped green chilies. Remember to start with a little chili and add more to taste!
3. Now for the fun part – the chutneys! Add tamarind chutney and mint chutney gradually. This is where you get to customize it to your perfect sweet-tangy balance. I usually start with equal parts and then adjust from there.
4. Gently toss everything together until it’s evenly coated with the chutneys. Be gentle! You want to keep that Bhel mix nice and crispy.
5. Serve immediately in individual bowls. Seriously, don’t let it sit for too long, or it will lose its crunch.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overmix: Overmixing will crush the Bhel mix and make it soggy.
• Taste as You Go: Seriously, taste after each addition of chutney. It’s all about getting that perfect balance.
• Chill the Veggies: If you have time, chilling the chopped onions and tomatoes for 15-20 minutes before mixing will make the Bhel even more refreshing.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Skip the green chilies altogether.
  • Medium: Use 1-2 green chilies, finely chopped.
  • Hot: Add 3-4 green chilies, or a pinch of chili powder. My friend, Priya, loves to add a dash of chaat masala for an extra kick!
• Festival Adaptations: This is a popular snack during Diwali and Holi. You can add a sprinkle of sev (crispy chickpea noodles) for extra crunch during festive occasions.
• Gluten-Free: Use a gluten-free Bhel mix. They’re readily available in most health food stores.
• Vegan: This recipe is naturally vegan!

Serving Suggestions

Bhel is best enjoyed as a snack, but it can also be a light lunch or a side dish. It pairs perfectly with a cup of chai (Indian tea). You can also serve it with papdis (crispy fried dough wafers) for an extra indulgent treat.

Storage Instructions

Honestly, Bhel is best served immediately. The Bhel mix will get soggy if you store it. However, if you absolutely must store it, keep the chutneys separate and mix them in just before serving. It’s still good for about 30 minutes, but the texture won’t be the same.

FAQs

Let’s answer some common questions:

• Is Bhel best served immediately? Absolutely! The crunch is everything.
• What is the best way to adjust the spice level? Start with a small amount of green chili and add more to taste.
• Can I make the chutneys ahead of time? Yes! Homemade chutneys can be stored in the refrigerator for up to a week.
• What can I substitute for raw mango? A squeeze of lime juice will add a similar tartness.
• Where can I find pre-packaged Bhel Mix? Most Indian grocery stores carry it. You can also find it online.