Bhel Recipe – Authentic Indian Street Food with Mango & Sev

Last Updated on 2 months by Neha Deshmukh

Bhel Recipe – Authentic Indian Street Food with Mango & Sev

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant colors and irresistible aromas of bhel puri. It’s the kind of snack that just makes you happy. Today, I’m sharing my go-to recipe for Bhel – a lighter, fresher take with a touch of raw mango that’s absolutely divine. It’s perfect for a quick snack, a light lunch, or even a party appetizer. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This Bhel recipe is all about fresh flavors and textures. It’s crunchy, tangy, sweet, and spicy – a total explosion in your mouth! Plus, it’s incredibly easy and quick to make, needing just 10 minutes of prep time. No cooking required! It’s a fantastic way to enjoy a taste of India without spending hours in the kitchen.

Ingredients

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

• 2 cups puffed rice (bhel)
• 1 cup sev (oma podi)
• 1 no. onion
• 2 nos. tomatoes
• 1 no. carrot
• 1 no. boiled potato
• 0.25 cup raw mango
• 2 tbsp roasted cashews & peanuts
• 0.25 tsp turmeric powder
• 0.5 tsp pepper powder
• 2 tsp each chaat chutneys (sweet & spicy)

Ingredient Notes

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

• Sev: Fresh sev is key. It loses its crunch quickly, so try to find it freshly made if possible. If you can’t, store it in an airtight container.
• Chaat Chutneys: These are the heart and soul of bhel! You’ll want both sweet tamarind chutney and spicy green chutney. You can find them at Indian grocery stores, or even make your own (I’ll link my favorite recipes below!).
• Raw Mango: Don’t skip the raw mango! It adds a wonderful tanginess that balances the sweetness and spice. If you can’t find raw mango, a squeeze of lime juice can work in a pinch, but it won’t be quite the same.
• Puffed Rice: Look for light and airy puffed rice. It should be crisp, not stale.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. First, let’s chop things up! Finely chop the onion, tomatoes, carrot, boiled potato, and raw mango into small, bite-sized pieces.
2. In a large mixing bowl, add all the chopped vegetables. This is where the color starts to come alive!
3. Now for the flavor boost! Add 2 teaspoons each of your sweet and spicy chaat chutneys to the vegetable mixture. Give it a good mix – you want everything nicely coated.
4. Sprinkle in the turmeric powder and pepper powder, along with a pinch of salt. Toss everything together until it’s evenly seasoned.
5. Gently fold in the puffed rice. Be careful not to crush the flakes! We want them to stay nice and airy.
6. Add the roasted cashews and peanuts for that satisfying crunch.
7. Just before serving, sprinkle the sev over the top and mix lightly. This keeps the sev nice and crispy.
8. Serve immediately in bowls or, for a truly authentic touch, in edible leaf cups!

Expert Tips

• Don’t add the sev until just before serving, or it will get soggy.
• Taste as you go and adjust the chutneys and spices to your liking.
• For a more vibrant color, add a sprinkle of finely chopped cilantro.

Variations

Bhel is super versatile! Here are a few ways to customize it:

• Spice Level:
  • Mild: Reduce the amount of green chutney.
  • Medium: Use equal parts sweet and spicy chutney.
  • Hot: Add a pinch of chili powder or increase the amount of green chutney.
• Festival Adaptations: During Diwali, my family loves to add a sprinkle of boondi (tiny fried chickpea flour balls) for extra festivity. For Holi, a little extra color from beetroot or pomegranate seeds is always fun!
• Gluten-Free Adaptation: Ensure your sev is made without wheat flour, as some varieties contain it.

Serving Suggestions

Bhel is best enjoyed fresh! It’s a fantastic snack on its own, or you can serve it as a side dish with a simple Indian meal. I love pairing it with a cup of chai (Indian tea).

Storage Instructions

Honestly, bhel is best eaten immediately. The puffed rice and sev will lose their crunch if stored. However, if you absolutely must, you can store the vegetable mixture and chutneys separately in airtight containers in the refrigerator for up to a day. Assemble just before serving.

FAQs

Let’s answer some common questions!

• Is bhel best served immediately? Absolutely! It’s all about that fresh, crunchy texture.
• What is the best type of sev to use for bhel? A thin, crispy sev is ideal. Look for varieties made from chickpea flour (besan).
• Can I make the chutneys ahead of time? Yes! Homemade chutneys actually taste better after a day or two. Store them in airtight containers in the refrigerator.
• How can I adjust the sweetness and spiciness of the bhel? Add more sweet chutney for sweetness, and more green chutney or chili powder for spice.
• What is the origin of bhel puri and its regional variations? Bhel puri originated in Mumbai, India, as a popular street food. Regional variations exist, with some adding potatoes, peas, or different types of chutneys.

Enjoy making (and eating!) this delicious Bhel recipe. Let me know in the comments how it turns out for you!