Puffed rice tossed with chopped onion, tomato, coriander, sev, tamarind chutney and green chutney. Mumbai's signature beach chaat. Editor's TableJourney pick.

Bhel puri originated as a Marwari snack and crossed over to Mumbai street-food culture in the early 1900s. Chowpatty Beach and Juhu Beach became the canonical sunset venues; carts assemble each portion to order with their own house chutneys, varying the tamarind-date sweet, the mint-coriander green and the level of chilli to taste. Most Mumbai households still keep a packet of bhel ingredients ready for monsoon evenings.

Where to eat Bhel puri in Mumbai

3 editor picks for Bhel puri in Mumbai, ranked by editorial score. All Mumbai signature dishes · Bhel puri across every city.

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Make it at home

Serves Serves 415 minEasy

Ingredients

  • 200g puffed rice (kurmura)
  • 1 medium onion, chopped fine
  • 1 medium tomato, chopped fine
  • 1 boiled potato, chopped (optional)
  • 50g sev (thin chickpea noodles)
  • 20g roasted peanuts
  • Handful of coriander, chopped
  • 1 green chilli, chopped fine
  • 3 tablespoons tamarind chutney
  • 2 tablespoons green chutney (mint and coriander)
  • 1 teaspoon chaat masala
  • Lime wedges and a fried puri broken into pieces for serving

Method

  1. Combine puffed rice, chopped onion, tomato, potato, chilli and coriander in a large bowl.
  2. Add tamarind and green chutneys, chaat masala and lime. Toss to coat evenly.
  3. Add sev and roasted peanuts; toss once more.
  4. Serve immediately in paper cones with the broken puri pieces on top.

Editor tip. Bhel goes soggy within minutes; mix only at the moment of serving and serve immediately.

Common allergens: Gluten, Peanut.