Catherine’s Bhel Puri 🌺

Catherine’s Bhel Puri 🌺

Bhel Puri is a low calorie snack most commonly sold by the street vendors on the push carts in Mumbay.  There are lots of different recipes. This one is inspired by Dishoom, a famous Indian restaurant in London. Much of the fun of eating Bhel Puri is in the crunchiness. Make sure to buy good quality Bombay Mix as it’ll have a higher proportion of nuts and other delicious bits.

This recipe has no ratings just yet.

Catherine's Bhel Puri ????

25 May 2020
: 4 people
: 20 min
: 20 min
: very easy

The components can be prepared in advance, but must be mixed last minute. It is best consumed as soon as it is made.


  • 3 chopped small green or red chilli (not too spicy)
  • a bunch of fresh coriander leaves, plus a little extra to finish the dish
  • 10 gr fresh root ginger, very finely chopped
  • 50 gr red onion, finely diced
  • 50 gr tomato, finely diced
  • 1/2 pomegranate seeds or more
  • 40 gr good quality Bombay Mix
  • 30 gr Sev Mamra (a type of very thin crunchy chickpea noodle)
  • 10 gr lime juice
  • 40 gr homemade tamarin chutney
  • a pinch of salt and pepper
  • Step 1 Buy the dry mix from the Indian grocery stores or on internet and get all the fresh ingredients ready. You can make the tamarin chutney in advance and refrigerate.
  • Step 2
  • Step 3 Add all the dry ingredients in a large bowl. Give it a mix and keep it aside.
  • Step 4 ​In another bowl, mix the tomato finely diced the pomegranate seeds, the onion coriander leaves, chilli and ginger root finely chopped. Mix and set aside in the fridge.
  • Step 5
  • Step 6 Before serving stir the chutney, lime juice in a bowl until evenly combined. Last minute, add the dry mix to the fresh one and pour the dressing on. Mix all the ingredients well. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *