Bhel puri is a popular fast food / street food in India. Every eatery, from the smallest snack shack to the largest restaurant offer this item on their menu. It is made with puffed rice, some veggies, a combination of sweet and spicy chutneys and some crunchy sev. The description of this chaat definitely does not do justice to this yummy snack. No wonder than that bhel puri easily ranks among my most favorite chaat items.
Click here for a printable view of this recipe
Assemble all the ingredients. In a large bowl, add sprouted and cooked mung beans, then add onions, tomatoes, potatoes, cilantro, the two types of chutney, salt to taste and mix well. Add sev and mix again. Serve immediately.
This quantity makes enough for 1 to 2. This recipe can easily be doubled or tripled as required.
Notes:
If you like crunchy raw sprouts you can add them raw to this bhel too. I do that sometimes, but most times I like to cook the sprouts with very little water until it is slightly soft yet firm, then I cool it thoroughly and use in this recipe.
If you want to cut the calories from the sev, you can use baked potato sticks, or baked fries that are now available instead, just crush the fries/ sticks a little and sprinkle over the beans and you are set :)
If you are looking for other chaat/ snacks, here are few more,
Like most food, I find bhel puri too tastes much better when made at home. So from time to time whenever the mood for chaat strikes us, I make the conventional version of bhel puri at home, but more often I make this sprouted mung beans version that is much more healthier. This is like a cross between aloo chana chaat and the traditional bhel puri, only with mung bean sprouts. This is a great way to enjoy bhel puri without the guilt. Once all the ingredients have been assembled, it can be rustled up real quick, making it perfect for weekends or other times when you are looking for something fun and healthy without wanting to spend too much time in the kitchen :)
Click here for a printable view of this recipe
Ingredients and Method to make moong bhel puri
1 and 1/2 cup sprouted and cooked mung beans (moong/ payaru ) ( see notes) to learn how to make sprouts, check out this post
1 small potato cooked, peeled and cut into small pieces (aloo)
2 Tbsp finely chopped onions (pyaaz)
2 Tbsp finely chopped tomatoes (tamatar)
1 Tbsp finely chopped cilantro (coriander leaves/ hara dhania)
Salt to taste (namak)
Sev to taste (crunchy fried chickpea flour fritters) (available in most Indian groceries, see notes for sub)
Assemble all the ingredients. In a large bowl, add sprouted and cooked mung beans, then add onions, tomatoes, potatoes, cilantro, the two types of chutney, salt to taste and mix well. Add sev and mix again. Serve immediately.
This quantity makes enough for 1 to 2. This recipe can easily be doubled or tripled as required.
Notes:
If you like crunchy raw sprouts you can add them raw to this bhel too. I do that sometimes, but most times I like to cook the sprouts with very little water until it is slightly soft yet firm, then I cool it thoroughly and use in this recipe.
If you want to cut the calories from the sev, you can use baked potato sticks, or baked fries that are now available instead, just crush the fries/ sticks a little and sprinkle over the beans and you are set :)
If you are looking for other chaat/ snacks, here are few more,
 Aloo Chana Chaat |  Sev Puri |  Masala Chana ~ Baked Crunchy chickpeas |
