How Do You Make the Best Bhelpuri?

Question

I've never actually eaten bhelpuri, but I did stumble across it while surfing the Net. It sounds like an intriguing and potentially delicious dish. If a chowhound or two could provide me with some tips for how best to prepare it, I would be much obliged.

Also, is bhelpuri always made as just a chaat, or can it be a main entree as well?

Answer

I concur with shakkar's recommendations. I would say that it is best to go for both the tamarind and mint/coriander chutneys together.

As to whether it is "just a chaat" or a main entree, bhel puri is always a kind of chaat but being chaat doesn't mean it cannot be a meal...As shakkar says, chaat is traditionally found on stands and carts as street food and is had as a snack or light meal. These days at restos that serve chaat and hot dishes you can order chaat as an appetizer of sorts if you like. 

I would suggest you find out the best place to eat bhelpuri in your locale (not all chaat is equal) and go try it there. Once you see how it is supposed to be, you can experiment with it at home.

Answer

How timely - I've been thinking about bhelpuri recently; we haven't had it for a long time. (Mostly because the main mix is mostly fried.)

My in-laws are from Mumbai, so I assume that the way my husband showed me how to make it is how his parents had it as chaat growing up. We have it as a main course in our house.

We start with bhelpuri mix (I think we use Deep Food) - watch out - it doesn't keep for very long. Add in steamed, cubed potatoes, coriander, chopped onions and mango chutney. I'm not sure why mango, probably because that's what we have the most of in the house - I'd probably prefer tamarind, though.

We put everything out separately, and everyone mixes their own, to their own taste, and because it gets soggy so quickly. Enjoy!

Answer

Instead of potato, how about green mango? And I like mine with three sauces:
tamarind, yogurt, and green chili. The best of all worlds. 

A great bhel puri will be sour, sweet, crunchy, crispy, and very spicy. It should be a potent concoction.

Topics

Locations

Your post has been published!

How Do You Make the Best Bhelpuri?

More from Chowhound

Guides

The Ultimate Spring Produce Guide: What's in Season & How to Use It

Recipe Round-Ups

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress

Guides

How to Care for Enameled Cast Iron So It Lasts a Lifetime

Home

The Best Tool to Clean a Wood Cutting Board Is Probably in Your Compost Bin

Trending Discussions

Chowhound Recipes That You are Saving

A Final Goodbye for Chowhound

Favorite Chowhound Memories

NY Times: Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate

January–April 2022 Baking COTM: DESSERT PERSON by Claire Saffitz

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage

Chowhound

Policies

Community

Editorial

Content