Sukha Bhel recipe – Mumbai-style street food – Similar to the popular Bhel puri recipe- with full video and step-by-step pictures.
Usually, for bhel puri we add sweet chutney and green chutney, and some people add red chili garlic chutney too. For this sukha bhel, we are adding a homemade dry green chutney with easily available ingredients. As for Bhel puri, we add puffed rice, sev, onion, tomato, papdis, for Sukha bhel also all these ingredients are added.
This is one of the popular street foods of Mumbai. Mumbai, the major metropolitan city in India is very popular for its street food. You can make this for evening snack and also for get-togethers and parties. Just keep all the ingredients ready and just mix it just before serving. The dry chutney can be stored in the refrigerator for 2 weeks.
Also check out, South Indian beach style pori, masala kara pori, Peanut chaat recipe, moong dal bhel chaat
Sukha bhel recipe
Ingredients
- 2 cups puffed rice | murmura
- ¼ cup peanuts
- 2 tsp oil
- 7 crushed papdis
- ¼ cup sev
- 1 finely chopped onion
- 1 boiled potato cubed
- 1 finely chopped tomato
- ¼ cup finely chopped raw mango
- ½ tsp chaat masala
- 1 tbsp finely chopped coriander leaves
- 2 tbsp dry chutney
For the dry chutney
- Handful of coriander leaves
- 2 green chilis
- ½ tsp cumin seeds
- 2 tbsp roasted chana dal | pottukadalai
- Salt to taste
Instructions
Let’s make the dry chutney.
- In a mixie jar add the coriander leaves, green chili, cumin seeds and roasted chana.Handful of coriander leaves, 2 green chilis, ½ tsp cumin seeds, 2 tbsp roasted chana dal | pottukadalai
- Pulse this in a mixie without adding any water.
- It will be little coarse. This yielded 2.5 tbsp of dry chutney.
- In a pan add 2 tsp of oil and add the raw peanuts.¼ cup peanuts
- Roast this till the peanuts becomes crispy.
- Once done, add the puffed rice | pori.2 cups puffed rice | murmura
- Roast for 1-2 minutes.
- Now switch off the flame.
- Transfer this to a bowl.
- Now add the finely chopped onion, chopped tomato, boiled cubed potato, raw mango, chaat masala, dry chutney, crushed papdi and sev ( I added the entire 2.5 tbsp of the chutney, adjust as per your taste)7 crushed papdis, ¼ cup sev, 1 finely chopped onion, 1 boiled potato cubed, 1 finely chopped tomato, ¼ cup finely chopped raw mango, ½ tsp chaat masala
- Mix well thoroughly.
- Break the lumps from the chutney if any.
- Now add 1 tbsp of finely chopped coriander leaves.
- Mix well.
- Serve immediately.
Notes
1. You can add roasted chana to the sukha bhel.
2. Always serve this immediately, else it will become soggy.
- Let’s make the dry chutney.
- In a mixie jar add the coriander leaves, curry leaves, green chili, cumin seeds, and roasted chana.
- Pulse this in a mixie without adding any water.
- It will be little coarse. This yielded 2.5 tbsp of dry chutney
- In a pan add 2 tsp of oil and add the raw peanuts.
- Roast this till the peanuts become crispy.
- Once done, add the puffed rice | pori.
- Roast for 1-2 minutes.
- Now switch off the flame.
- Transfer this to a bowl.
- Now add the finely chopped onion, chopped tomato, boiled cubed potato, raw mango, chaat masala, dry chutney, crushed papdi, and sev ( I added the entire 2.5 tbsp of the chutney, adjust as per your taste)
- Mix well thoroughly.
- Break the lumps from the chutney if any.
- Now add 1 tbsp of finely chopped coriander leaves.
- Mix well.
- Serve immediately.
- You can add roasted chana to the sukha bhel.
- Always serve this immediately, or else it will become soggy.
- Sukha bhel is a healthy evening snack.
