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Restaurants›Mowgli Street Food Newcastle›Bhel Puri Recipe

Bhel Puri Recipe

Name: Mowgli Street Food Newcastles Bhel Puri Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 cups puffed rice (murmura); 1 cup sev (thin gram flour threads); 0.5 cup boondi (optional, small fried gram balls); 0.75 cup roasted peanuts; 0.5 cup red onion, finely chopped; 1 cup tomato, deseeded and finely chopped; 0.5 cup cucumber, deseeded and finely chopped; 1 tsp green chilies, finely chopped; 0.5 cup fresh cilantro (coriander) leaves, chopped; 0.5 cup raw mango or apple, finely diced (optional, for tartness); 0.25 cup tamarind chutney (ready-made or homemade); 0.25 cup green chutney (cilantro-mint, mildly spiced); 2 tbs fresh lime juice; 1 tsp sugar; 1 tsp chaat masala; 0.5 tsp roasted cumin powder; 0.5 tsp salt; 1 tsp oil (for quick tempering); 0.25 tsp mustard seeds; 4 leaves curry leaves (optional); 0.25 cup pomegranate arils (optional); 0.25 cup extra sev for finishing

Inspired by Mowgli Street Food Newcastle

Time20m

Serves4

A bright & bold street food classic. Puffed rice topped with crisp gram threads, peanuts and a tantalisingly spiced sweet & sour dressing. Light, fresh and perfect for sharing.

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Ingredients

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Crunchy base

6 cups puffed rice (murmura)

1 cup sev (thin gram flour threads)

1/2 cup boondi (optional, small fried gram balls)

3/4 cup roasted peanuts

Fresh mix-ins

1/2 cup red onion, finely chopped

1 cup tomato, deseeded and finely chopped

1/2 cup cucumber, deseeded and finely chopped

1 tsp green chilies, finely chopped

1/2 cup fresh cilantro (coriander) leaves, chopped

1/2 cup raw mango or apple, finely diced (optional, for tartness)

Dressing & chutneys

1/4 cup tamarind chutney (ready-made or homemade)

1/4 cup green chutney (cilantro-mint, mildly spiced)

2 tbs Fresh lime juice

1 tsp sugar

1 tsp chaat masala

1/2 tsp roasted cumin powder

1/2 tsp Celtic sea salt

Optional tempering & garnishes

1 tsp oil (for quick tempering)

1/4 tsp mustard seeds

4 leaves curry leaves (optional)

1/4 cup pomegranate arils (optional)

1/4 cup extra sev for finishing

Method

Prep crunchy base

Check and crisp

Place the puffed rice in a large, dry mixing bowl. Break up any clumps gently with your hands. Taste a small pinch; if any pieces are soggy, set them aside to use separately or discard.

Add the roasted peanuts, sev and boondi to the puffed rice. Toss lightly to combine. Keep this bowl uncovered until ready to assemble so the puffed rice stays crisp.

Prep fresh mix-ins

Finely chop the red onion, tomato, cucumber and raw mango or apple (if using). Remove tomato and cucumber seeds so pieces remain firm and don't add excess moisture.

Finely chop the green chilies and cilantro. Combine all chopped fresh ingredients in a medium bowl and set aside until dressing is ready.

Make dressing & chutneys

In a small bowl, whisk together the tamarind chutney, green chutney, fresh lime juice and sugar until sugar dissolves and the mixture is smooth.

Stir in chaat masala, roasted cumin powder and salt. Taste and adjust: add more tamarind chutney if you want sweeter-tangier notes, more green chutney for herbiness, or a little extra lime for brightness.

Optional tempering

If using the tempering, heat 1 tsp oil in a small pan over medium heat. When hot, add mustard seeds and let them pop. Add curry leaves and fry for 5–10 seconds until crisp and fragrant. Remove from heat and let cool slightly.

Pour the tempering (including oil and curry leaves) into the dressing and mix briefly to incorporate. This adds an aromatic, slightly toasted note—skip if you prefer a raw chutney flavor.

Assemble Bhel Puri

Just before serving (to keep everything crisp), add the fresh vegetable mixture to the bowl with the puffed rice, sev and peanuts.

Pour the dressing evenly over the mixture. Toss quickly but gently using two large spoons so the puffed rice is evenly coated without getting crushed. Taste and adjust seasoning (more chaat masala, salt or lime) as needed.

Transfer to a serving platter or individual bowls. Sprinkle extra sev on top for crunch, scatter pomegranate arils if using, and garnish with additional cilantro leaves.

Serve

Serve immediately. Bhel Puri is best eaten right away to enjoy the contrast of crisp textures and tangy-sweet-spicy flavors. Leftovers will become soggy and are not recommended.