Bhelpuri—introduced to Mumbai by migrant workers from Gujarat, is one of the most commonly sold chaat on the streets of Mumbai and along Chowpaty Beach (Mumbai). Almost every street corner has a ‘bhelwala’ (street vendor selling bhelpuri) and he has his own blend of ingredients, chutneys (sauces) and masalas. This dish has now spread to all parts of India and even beyond Indian borders. As it has spread its wings, so has the recipe been tweaked to suit local and seasonal food availability.
‘Bhelpuri is a delectable savoury Indian snack that is made using mumra (puffed rice), sev (Indian noodles made from chick pea flour), papadi (fried Indian bread), an assortment of cooked and raw vegetables, a sweet and tangy tamarind and date chutney, and a green chutney made up of coriander leaves and green chillies. The proportion of the various ingredients and chutneys depends on one’s personal taste. Providing you have the basic ingredients and frozen chutneys this dish can be whipped up in a jiffy. The typical balance of sweet, salty, tart and spicy flavours and the different textures including crispy and crunchy, is synonymous of Gujarati cuisine.
A typical and authentic ‘Bhelpuri’ is made up with a good few deep fried snacks, but with a few tweaks and substitutions my Bhelpuri can be turned into a Healthy Bhelpuri that retains all the crunch and texture and still packs a flavourful punch with all of the chutneys