• Indian Bhel Puri (Intrepid)Source: Intrepid

Some countries might serve hors d’oeuvres or appetizers before a meal, but in India it’s all about chaat (savoury snacks).






Skill level

Average: 4.4 (12 votes)

Some countries might serve hors d’oeuvres or appetizers before a meal, but in India it’s all about chaat (savoury snacks). This authentic bhel puri is one of the better types of chaat going around – a plate of puffed rice, vegetables and a chutney (sauce), it is vegetarian-friendly and packed with flavour.


Mint and coriander chutney

  • 1 bunch mint and 1 bunch of coriander - leaves removed, discard stems
  • 1 green chilli
  • 1 lemon
  • 1 cm  (½ inch) ginger, peeled
  • 3 garlic cloves
  • ¼ cup natural yoghurt, (optional)
  • salt and pepper to taste


Tamarind and date chutney

  • ¼ cup tamarind paste
  • ½ cup dates, seeds removed
  • 2 cups water
  • 1 tsp ground cumin, roasted
  • 1 tsp ground coriander, ½ tsp ground ginger
  • 1 pinch red chilli powder
  • salt, to taste 


Bhel puri

  • 2 cups puffed rice, toasted
  • 2 garlic cloves, finely chopped
  • 1 tsp cumin
  • 1 tsp chat masala
  • ½ tsp red chilli powder
  • 2 tbs mint and coriander chutney
  • 2 tbs tamarind date chutney
  • 2 potatoes, peeled, boiled, chopped
  • 2 tomatoes, chopped
  • ½ cup mung beans, cooked
  • ½ red onion, finely chopped
  • ½ cup coriander, chopped
  • ¼ cup peanuts, toasted
  • ½ lemon, juiced 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.



Mint and coriander chutney 

Blend mint, coriander, chilli, ginger, garlic, lemon juice, salt and pepper until smooth. Add yoghurt and blend again until smooth. 

Tamarind and date chutney

Heat a large pan over medium heat and add tamarind, dates and water. Bring to boil, reduce to simmer and cook for 5-10 minutes or until softened. Add spices and cook for a further minute. Cool, then blend until smooth.

Bhel puri

Method: Add 2 tsp oil to a frying pan and cook garlic over medium heat for 1 minutes. Add spices and cook until fragrant. Pour into a bowl to cool. Combine 2 tbs mint and coriander chutney, tamarind date chutney, chilli, potatoes, tomatoes, mung beans, red onion, spices, coriander, peanuts and lemon juice in a large bowl. Add puffed rice just before serving. Bhel puri is often served with papdis, sev and extra chutney.