Mumbai Bhel

Mumbai Bhel is a vibrant, crunchy snack made from puffed rice, sev, crispy noodles, and a mix of vegetables like tomatoes, onions, and potatoes, all tossed in a tangy tamarind and mint chutney. It’s a refreshing, flavorful chaat that's perfect for a light snack or a street-food indulgence.

Prep Time: 15 minutes
Cook Time: 30 minutes

Total Time
45 minutes

Servings: 4

Cuisine: Mumbai
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✦Ingredients ➦Instructions
  • For Tamarind Chutney
  • 2 tbsp Tamarind, soaked
  • 1½ cup Water
  • 1 Dry Red chilli, deseeded & soaked
  • 4 tbsp Jaggery
  • 6-8 Dates, seedless
  • Salt to taste
  • ¼ tsp Asafoetida
  • For Garlic Chilli Chutney
  • 15-20 Byadgi Dry Red chillies, soaked & deseeded
  • 12-15 cloves Garlic
  • 2 tbsp Peanut oil (optional)
  • For Dry Green Chutney
  • 1 small bunch Coriander leaves
  • Salt to taste
  • 2 fresh Green chillies
  • A few Mint leaves
  • ¼ cup roasted Brown Chana
  • For Mumbai Bhel Mixture
  • 2 cups Puffed rice, lightly roasted
  • 4 tbsp Peanut
  • ⅓ cup Fried masala dal
  • ⅓ cup Chana jor garam
  • For Sukhi Mumbai bhel
  • 1 cup Mumbai bhel minutes
  • 1 tbsp Coriander leaves chopped
  • ½ medium Onion, chopped
  • ½ medium Tomato, chopped
  • ½ medium Potatoes, boiled & chopped
  • 1 fresh Green chilli, chopped
  • ½ tsp Degi red chilli powder
  • ¼ tsp Dried Mango powder
  • ½ small Lemon juice
  • 1 tbsp Dry Green chutney
  • 1 tbsp Sev
  • 2-3 Fried Puri
  • For Geli Mumbai bhel
  • 1 cup Mumbai bhel minutes
  • 1 tbsp Coriander leaves chopped
  • ½ medium Onion, chopped
  • ½ medium Tomato, chopped
  • ½ medium Potatoes, boiled & chopped
  • 1 fresh Green chilli, chopped
  • ½ tsp Degi red chilli powder
  • ¼ tsp Dried Mango powder
  • ½ small Lemon juice
  • 1 tbsp Dry Green chutney
  • 1 tsp Garlic chilli chutney
  • 2-3 tbsp Tamarind chutney
  • 2 tbsp Sev
  • 2-3 Fried Puri
    • For Tamarind Chutney
    1. In a pan add strained tamarind pulp, water, dry red chilli, jaggery, dates, salt, asafoetida and boil it for 15-20 minutes on medium heat.
    2. Once boiled, grind it properly using a hand blender and keep aside for further use.
    • For Garlic Chilli Chutney
    1. In a grinder jar add soaked byadgi dry red chillies, garlic, and grind into a fine paste.
    2. Keep aside for further use.
    • For Dry Green Chutney
    1. In a grinder jar add coriander leaves, green chillies, salt, a few mint leaves, roasted brown chana and grind it into a fine powder.
    2. Keep aside for further use.
    • For Mumbai Bhel Mixture
    1. In a bowl add puffed rice, peanuts, fried masala dal, chana jor garam and mix everything properly and keep aside for further use.
    • For Sukhi Mumbai bhel
    1. In a bowl add mumbai bhel mixture, coriander leaves, onion, tomato, potato, green chilli, degi red chilli powder, dry mango powder, lemon juice, dry green chutney and mix everything properly.
    2. Now put it in a paper cone and garnish with sev and fried puri.
    • For Geli Mumbai bhel
    1. In a bowl add mumbai bhel mixture, coriander leaves, onion, tomato, potato, green chilli, degi red chilli powder, dry mango powder, lemon juice, dry green chutney, garlic chilli chutney, tamarind chutney and mix everything properly.
    2. Now put it in a paper cone and garnish with sev and fried puri.
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