Bhelpuri With Salad|A Not So Sindhi Chaat Recipe
Prep time
Total time
The famous street food of India, a snack made by mixing puffed rice and various condiments and fried munchies, just before serving, the Bhelpuri is favorite of one and all!
Recipe type: Chaat/Snacks
Serves: 1-2
For Salad Mix:(Use veggies of your choice, in any proportion, you prefer)
  • ½ small red onion, finely chopped
  • ½ small potato boiled, peeled and chopped
  • 1 tbsp chopped red bell pepper
  • 1 tbsp chopped yellow bell pepper
  • 2 tbsp shredded/chopped cabbage
  • 1-2 tbsp of diced tomato, without pulp
  • 1 tbsp of finely chopped Raw mango (optional)
  • Salt for seasoning
  • Few drops of honey (optional)
  • Red chilly powder, as per taste
For Garnish
  • Fresh coriander leaves
  • Chaat masala ¼ tsp (optional)
  • Crispy Bombay Puris (Deep fried Maida puris) * 2-4
  • 2 tbsp Nylon sev,
  1. Mix all the ingredients listed under 'For Salad', in a small bowl.keep it aside.
  2. Now in a large bowl, mix all the ingredients(except those listed under 'For garnish'), along with the salad mix. Toss well using two forks or spoons.
  3. Serve in a plate or bowl after garnishing with coriander leaves, some nylon sev and crispy Bombay Puri and make sure to consume it immediately or else the bhel will turn soggy.
* Though Bombay Puris are readily available across India, but if you are unable to find these nearby, its easy to make these at home. The below recipe yields around 20-27 puris, depending upon the size.
Ingredients :
A pinch of asafoetida
1 cup All purpose flour (Maida)
½ tsp cumin seeds/Ajwain (caraway)seeds
2 tsp oil (Ghee is preferred)
Salt to taste
½ tsp Red chilly powder
Sufficient water to make a dough
Oil for deep frying
Mix ghee/oil with maida together till the mixture looks like bread crumbs.
Add salt, chilly powder, hing, ajwain/ cumin seeds and knead a tight dough using water.Let the dough rest for a while.
Now divide this dough into 2 portions and roll each portion like a roti. Prick all over the surface with a fork.
Dip a circular cookie cutter, or a very small katori or lid of any small bottle in dry flour and cut out small discs from rolled dough and keep aside, well covered!
Deep fry, few pieces at a time, in hot oil,keeping the flame low, so that the puris do not remain uncooked from inside. Drain on kitchen towel and let these cool completely before storing in an airtight container.
Stays well for several days at room temperature, if kept away from moisture.
Recipe by Sindhi Rasoi |Sindhi Recipes at