Sukha bhel recipe – One of the most popular Indian street food from Mumbai. Easy and quick to make, a much simpler version of bhel puri. This is prepared without any watery chutneys, so it stays dry and crispy. Because of that it is called dry bhel or sukha bhel.
- ¼ cup Mint leaves loosely packed
- ¼ cup Cilantro or coriander leaves loosely packed
- 1 small or to taste Green chili
- 1 tablespoon Roasted chana dal (Fried gram or daria, dalia)
- ½ teaspoon Lemon juice
- ⅛ teaspoon Black salt (Kala namak)
- 1 ½ cups Murmura (puffed rice or mamra)
- ½ cup Thin nylon sev
- 4-5 pieces Papdi roughly broken into small
- 2 tablespoons Peanuts roasted
- 2-3 tablespoons Tomato chopped finely
- 2-3 tablespoons Onion chopped finely
- 2-3 tablespoons Potatoes boiled, peeled and chopped, optional
- 1 tablespoon Raw mango (Unripe mango) chopped finely
- Salt - to taste
- ¼ teaspoon Red chili powder
- ¼ teaspoon Black salt (Kala namak)
- ¼ teaspoon Roasted cumin powder
- ½ teaspoon Chaat masala
- 1 teaspoon Lemon juice
- Take all the chutney ingredients in a grinder jar. DO NOT ADD any water.
- Grind it into a coarse paste. Keep it aside.
- Take murmura, sev and papdi in a bowl.
- Using your hand, break the papdis in small pieces. Roughly mix it.
- Now add roasted peanuts, chopped tomato, onion, potato and raw mango.
- Sprinkle red chili powder, black salt, regular salt if needed, chaat masala and roasted cumin powder.
- Now add semi-dry chutney. If there are big lumps of chutney then break it using your fingers. It be easy to mix later on.
- Squeeze the fresh lemon juice.
- Toss everything together till well combined.
- Remove it to a serving bowl, garnish with one or two papdi on side.
Basically there are two versions when it comes to bhel puri:
- Geela bhel aka bhel puri – for making this, green coriander chutney and tamarind date chutney are added. These chutneys make it wet meaning geela.
- Sukha bhel – no wet or watery chutney used for making this. In the absence these chutneys, to give chatpata taste, spice powders like chaat masala and lemon juice and raw mangoes are added.
This kind of sukha bhel are usually sold at the railway stations or bus stations. Or many times, you will find the vendors outside the college or commercial office buildings or shopping centers.
Since this is dry bhel it does not make any mess. That’s why vendors usually sell it into the cones made out of paper and they will give you one or two whole papdi to use it as a spoon.
For making it, sukhi chutney is made. Roasted chana dal aka ‘dalia’ is added while grinding chutney. This will absorb the extra moisture which is left after washing the mint and coriander leaves. So the chutney does not become wet or watery. It makes semi-dry chutney. You can substitute roasted chana dal with peanuts or sesame seeds.
Addition of raw mango gives the slight sour or tang. If you are not using raw mango then increase lemon juice amount slightly.
How to make sukha bhel recipe (Step by Step Photos):
1) Let’s start by making dry chutney. Take mint leaves, coriander leaves, green chili, roasted chana dal, black salt in a grinder jar. Also squeeze the lemon juice. DO NOT ADD any water. Moisture or water left after washing the mint and coriander leaves is enough for this chutney.
2) Grind it into a coarse paste.
3) If you see, it is semi-dry chutney. Keep it aside.
4) Take murmura, sev and papdi in a bowl.
5) Using your hand, break the papdis in small pieces.
6) Roughly mix it.
7) Now add roasted peanuts, chopped tomato, onion, potato and raw mango.
8) Sprinkle red chili powder
9) Followed by black salt and regular salt if needed.
10) Also add chaat masala
11) And roasted cumin powder.
12) Now add semi-dry chutney. If there are big lumps of chutney then break it using your fingers. It be easy to mix later on.
13) Squeeze the fresh lemon juice.
14) Toss everything together till well combined.
Remove it to a serving bowl, garnish with one or two papdi on side. This papdi can be used as a spoon. This is how the street vendors serve. At home, we can use spoon to eat it.
It must be served right away, otherwise murmura, sev and papdi will become soggy and soft from the moisture of the fresh veggies.
Serving suggestion: Enjoy this as a snack. If making larger quantity, mix murmura, sev, papdi and peanuts in one bowl, mix veggies with spices, lemon juice in another bowl and keep chutney in a separate small bowl. Keep one bowl for mixing everything. Start making/mixing small batches (2-3 serving at a time) and serve right away. Making smaller batches will ensure the even mixing.