Geela Bhel

Geela Bhel ( Mumbai Roadside Recipes )

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Want to experience the power of a tornado swirling inside your mouth? Well, no better way than to taste this Geela Bhel.

An awesomely crunchy and spicy snack, the Geela Bhel features puffed rice mixed with an array of spices to get a really chatpata flavour.

Onions, tomatoes, lemon juice, nylon sev and other elements bring in a variety of textures and tastes to this sumptuous snack, 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.

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.

Keep the ingredients ready beforehand, but assemble this quick and easy snack just before serving to enjoy the tempestuous blast of fresh flavours and textures.

Try other recipes like Chole Tikki Chaat or Mexican Bhel

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Geela Bhel recipe - How to make Geela Bhel

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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For The Teekha Phudina Chutney (makes Approx. 1/2 Cup)
1 cup chopped coriander (dhania)
1/2 cup chopped mint leaves (phudina)
1 tsp roughly chopped green chillies
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
3 black peppercorns (kalimirch)
1/2 tsp roughly chopped garlic (lehsun)
1/2 tsp roughly chopped ginger (adrak)
1/2 tbsp lemon juice
1/2 tsp black salt (sanchal)
salt to taste

For The Dry Masala Powder (makes Approx. 3 Tbsp)
1/4 cup roasted cumin seeds (jeera)
1 tbsp black peppercorns (kalimirch)
3 tsp cloves (laung / lavang)
1/2 tbsp salt
1/2 tbsp black salt (sanchal)

Other Ingredients
2 cups puffed rice (kurmura)
1/4 cup chopped onions
1/4 cup boiled , peeled and chopped potatoes
1/4 cup nylon sev
4 tbsp crushed papdis
2 tsp fried masala chana dal
4 tbsp meetha chutney
2 tbsp teekha phudina chutney , recipe above
2 tsp geela lehsun chutney
1/2 tsp dry masala powder , recipe above
1/2 tbsp lemon juice

For The Garnish
2 tbsp nylon sev
2 tsp fried masala chana dal
2 tsp chopped coriander (dhania)

For Serving
2 papdis
For the teekha phudina chutney

    For the teekha phudina chutney
  1. Combine all the ingredients and ¼ cup of water and blend in a mixer to a smooth paste.
  2. Use as required or store in an air-tight container in deep-freezer.

For the dry masala powder

    For the dry masala powder
  1. Combine all the ingredients in a blender and blend to a fine powder.
  2. Use as required or store it in an air-tight bottle.

How to proceed

    How to proceed
  1. Combine all the ingredients in a large bowl and toss gently till all the ingredients are mixed well.
  2. 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.
  3. Serve immediately with a papdi.

Handy tip:

    Handy tip:
  1. 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.

Nutrient values (Abbrv) per plate
Energy180 cal
Protein5 g
Carbohydrates30.6 g
Fiber4 g
Fat4.1 g
Cholesterol0 mg
Sodium986.1 mg

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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Geela Bhel ( Mumbai Roadside Recipes )
 on 23 Nov 16 03:59 PM

I love this Mumbai roadside snack and have it regularly all over the inner streets of Mumbai. From close to Marine Lines station to Chowpathy to Juhu Beach this is a favourite snack.