Sukha bhel recipe (Dry bhel puri)
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.
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.
Here I have used homemade papdi. This time I have deep fried it. But many times, I do make baked papdi which makes this bhel puri little healthier. You can use store bought papdi too.
Addition of raw mango gives the slight sour or tang. If you are not using raw mango then increase lemon juice amount slightly.
Check out other chaat recipes
Oats chaat // Papdi chaat // Dahi puri // Sev puri
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.
Sukha Bhel Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Dry Chutney:
- 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)
Rest Ingredients:
- 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 Red 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
Instructions
- Take cilantro, mint leaves, green chili and roasted chana dal in a grinder jar. Do not add any water, the water clung to the mint, and cilantro after washing is enough. Grind into a moist, dry chutney.
- In a large bowl take murmura and sev. Break the papdi into pieces and add.
- Add onion, tomato, boiled potato, peanuts, and raw mango.
- Sprinkle red chili powder, salt, black salt, Chaat masala, and roasted cumin powder.
- Add dry chutney.
- Squeeze fresh lemon juice.
- Mix everything together until combined. Serve in a bowl with a garnish of freshly chopped cilantro.
A simple recipe which is prepared by just mixing the dry ingredients together with the sukha chutney. Tasted so good. Loved it.
glad that you liked
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