geela bhel recipe | Mumbai's famous bhel | special bombay bhel | how to make bhel puri at home
by Tarla Dalal
Added to 115 cookbooks
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geela bhel recipe | Mumbai's famous bhel | special Bombay bhel | how to make bhel puri at home | with 51 amazing images.
An awesomely crunchy and spicy snack, the geela bhel features puffed rice mixed with an array of spices to get a really chatpata flavour. Learn how to make geela bhel recipe | Mumbai's famous bhel | special Bombay bhel | how to make bhel puri at home |
Onions, tomatoes, lemon juice, nylon sev and other elements bring in a variety of textures and tastes to this special Bombay bhel, which can even double up as a meal. The phudina chutney used here is quite spicy, with a range of ingredients from ginger, garlic and green chillies to fennel seeds.
When you have all the ingredients ready beforehand, you just have to toss everything together to make this geela bhel. Prepare it just before serving to enjoy the tempestuous blast of fresh flavours and textures.
Tips to make geela bhel: 1. In case the puffed rice is not crisp, dry roast with a little oil in a kadhai till they are crisp. 2. Puffed rice can also be roasted in little oil with salt and turmeric and then used to make bhel. 3. Adjust the quantity of the chutneys to suit your taste buds. 4. Also adjust the consistency of the chutney. It should be pouring consistency. 5. It is difficult to make the chutneys and dry masala powder in very small quantities, so you can make a little more as shown here and store the remaining quantities in dry airtight containers in the fridge to use later.
Enjoy geela bhel recipe | Mumbai's famous bhel | special Bombay bhel | how to make bhel puri at home | with step by step photos.
For geela bhel- To make geela bhel, combine all the ingredients in a large bowl and toss gently till all the ingredients are mixed well.
- Divide the bhel into 2 equal portions and garnish each portion with 1 tbsp of sev, 1 tsp of masala dal and 1 tsp of coriander evenly over it.
- Serve the geela bhel immediately with a papdi.
Handy tip:- Masala dal is readily available at most provision stores or can be made at home. Soak the chana dal for at least 4 to 5 hours, drain, deep-fry in hot oil and toss in a mixture of salt, chilli powder and black salt. It is added to increase the flavour and add crunch to chaats.
Geela Bhel recipe with step by step photos
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In case the puffed rice is not crisp, dry roast with a little oil in a kadhai till they are crisp.
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Puffed rice can also be roasted in little oil with salt and turmeric and then used to make bhel.
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Adjust the quantity of the chutneys to suit your tastebuds.
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Also adjust the consisntency of the chutney. It should be pouring consistency.
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We have used dry masala powder in this recipe. It is a special masala made by many vendors on the streets of Mumbai. It can be replaced with readymade chaat masala or chaat masala made at home.
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To save on time you can buy readymade papdi, sev and fried masala chana dal.
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Keep the ingredients ready beforehand, but assemble this quick and easy snack just before serving to prevent it from turning soggy. Enjoy the tempting blast of fresh flavours and textures.
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Puffed rice is a cereal usually made by heating rice kernels under high pressure in the presence of steam, to form puffed grains.
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Puffed rice is readily available at all grocery stores, in packages and wholesale bins.
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Always confirm on the freshness and crispness of the puffed rice before purchasing. Old stock often has a rancid taste. Usually there is no expiry date on the packet.
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Also avoid kurmura that are contaminated with stones or debris.
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For preparing the Papdi dough, in a deep bowl take maida. You can even take equal quantities of whole wheat flour and maida for preparing the papdi.
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Add ajwain to it. It is also known as carom seeds. You can avoid it if you wish to.
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Add the oil. Ghee/Olive oil can also be added as Moyan for the Papadi recipe. The addition of fat to the dough helps in making crispy yet flaky papdi. Learn how to make papadi in detail.
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While it is difficult to make Nylon sev at home as it machine-made, if you wish you can try making slightly thick sev at home. This sev can also be used to make geela bhel. To prepare the dough of besan sev, put the besan aka gram flour in a deep bowl.
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Add the hot oil. This provides a crumbly texture to the besan sev.
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Add turmeric powder. Learn how to make sev at home in detail.
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To soak chana dal for fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal, wash and soak 1 cup chana dal (split bengal gram) in enough hot water in a deep bowl for 3 hours. This is necessary so chana dal swells and also while deep frying it doesn’t remain raw.
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Drain well using a strainer.
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To further ensure that the chana dal is drained well, spread them on a big muslin cloth. This is necessary to remove all the moisture from the dal so deep frying becomes easier. Learn how to make fried chana dal at home in detail.
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For the Meetha Chutney, take the dates. If they are with seeds, remove them.
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Wash the dates and tamarind. Also, ensure there are no seeds in the imli.
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Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes. Learn how to make meetha chutney at home in detail.
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To make green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | take one fresh bunch of mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow.
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Pick the leaves from the stems and discard the stems.
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Wash the leaves thoroughly to remove any dirt and dust that might be on them. Learn how to make green chutney in detail.
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To make the lehsun ki chutney for chaat | red garlic chutney for sev puri, bhel, ragda pattice | separate each clove from the whole garlic bunch, peel it using a knife and remove the skin.
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Add the peeled garlic cloves in a small mixer jar.
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Add the chilli powder. The chilli powder not only provides a bright red colour to the red garlic chutney recipe (lehsun ki chutney) but also, provides a zingy flavour. Learn how to make lehsun ki chutney at home in detail.
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Dry masala powder is a very unique powder and most vendors make their own version. This is our version for bhel and sev puri.
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To make dry masala powder, take a blender and add roasted cumin seeds to it. Cumin seeds are commonly known as jeera. Ensure that the cumin seeds are well roasted, else they will lend a very raw taste to the masala powder. You might think that the proportion of cumin seeds is more than the other ingredients, but that’s necessary to balance the taste.
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Add the peppercorns. They are popularly termed as kalimirch. Use the whole peppercorns only as they would mix well with other ingredients while grinding.
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Add the cloves. They have a very strong flavour and aroma. They add a little pungency to the masala powder. If you aren’t very fond of its flavour, restrict to adding only 2 cloves. Learn how to make dry masala powder at home in detail.
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To make geela bhel recipe | Mumbai's famous bhel | special bombay bhel | how to make bhel puri at home, add 2 cups puffed rice (kurmura) in a deep bowl.
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Add 1/4 cup chopped onions.
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Add 1/4 cup boiled , peeled and chopped potatoes.
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Add 4 tbsp meetha chutney.
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Add 2 tbsp green chutney.
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Add 2 tsp lehsun ki chutney.
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Add ¼ cup finely chopped coriander (dhania).
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Add 1/2 tsp dry masala powder.
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Add 1/2 tbsp lemon juice.
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Add 1/4 cup nylon sev.
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Add 4 tbsp crushed papdis. Crush the papdis coarsely before adding for a good mouthfeel.
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Add 2 tsp fried masala chana dal.
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Mix well with hands. Mixing with spoon might not give a uniformly mixed bhel.
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Divide the bhel into 2 equal portions and garnish each portion with 1 tbsp of nylon sev.
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Also sprinkle 1 tsp of fried masala chana dal.
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Finally sprinkle 1 tsp of chopped coriander (dhania) evenly over it.
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Serve geela bhel recipe | Mumbai's famous bhel | special bombay bhel | how to make bhel puri at home immediately with a papdi.
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Nutrient values (Abbrv) per plate
| Energy | 180 cal |
| Protein | 5 g |
| Carbohydrates | 30.6 g |
| Fiber | 4 g |
| Fat | 4.1 g |
| Cholesterol | 0 mg |
| Sodium | 986.1 mg |
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