Mumbai Street Style Bhel Puri Chaat

Bring the magic of Mumbai’s buzzing streets to your table with this sensational Bhel Puri Chaat – a vibrant Indian snack bursting with textures and flavors. This chaat brings together crisp puffed rice, juicy tomatoes, hearty potatoes, crunchy papdi, and roasted peanuts, all tossed in a medley of tangy tamarind and spicy green chutneys. Finished with a generous sprinkle of sev and a dash of fresh coriander, every bite is a delightful mix of sweet, spicy, tangy, and savory notes. It’s the ultimate snack to serve as an evening treat or at your next get-together.

Bhel Puri Chaat is best enjoyed freshly mixed, where murmura retains its irresistible crunch while soaking up the lively flavors of the chutneys and masalas. Customizable and quick to prepare, this street-style favorite can be easily enhanced with boiled peas or chickpeas. The beauty of Bhel Puri lies in balancing the crispy elements with the juicy veggies and punchy chutneys, making it a true celebration of taste and texture in every spoonful. Serve immediately for a chaat experience that captures the true energy of Mumbai’s snack culture.

Mumbai Street Style Bhel Puri Chaat

Print Recipe

By Malini Serves: 2 Prep Time: 5 minutes Cooking Time: 2 minutes

Ingredients

• 2 cup murmura / puffed rice / churumuri
• ½ onion, finely chopped
• ½ potato / aloo, boiled & cubed
• 3 papdi, crushed
• 3 tbsp mixture
• 2 tbsp fried peanuts
• 2 tbsp tomato, finely chopped
• ½ tsp chaat masala
• ¼ tsp kashmiri red chilli powder
• ¼ tsp salt
• 3 tbsp tamarind chutney / imli chutney
• 2 tbsp green chutney
• 1 tsp lemon juice
• 2 tbsp sev
• 1 tsp coriander, finely chopped

Instructions

1

In a large mixing bowl, add murmura. If your murmura isn’t fresh and crispy, lightly dry roast it on low medium heat for 5 minutes before use.

2

Add chopped onion, boiled and cubed potato, crushed papdi, mixture, and fried peanuts.

3

Toss in the chopped tomatoes along with chaat masala, red chilli powder, and salt. Mix gently to combine all the dry ingredients and seasonings.

4

Pour in the tamarind chutney, green chutney, and lemon juice. Mix quickly and thoroughly, ensuring the murmura stays crisp and everything is well coated.

5

Top with sev and chopped coriander, then give it a final gentle toss.

6

Serve immediately, garnishing with extra crushed papdi, chopped onions, and a sprinkle of fresh coriander for the complete street-style effect.

Notes

Tips:
Always use fresh, crispy murmura for the best texture. Dry roast if it feels even slightly stale., Prepare all elements before mixing; combine just before serving to keep the bhel puri crunchy., Adjust the spice level by varying the amount of green chutney and chilli powder., Customize with additions like boiled peas or chickpeas for variation., Don’t let the mix sit after adding chutneys, as murmura will quickly lose its crunch.