{{short description|Indian snack}} {{good article}} {{Use dmy dates|date=January 2019}} {{Use Indian English|date=January 2019}} {{Infobox prepared food | name = Bhel puri | image = File:Behael Puri (6105489342).jpg | alt = A bowl of several ingredients, including round crisps of dough, thin strands of dough, puffed rice, chutney, and vegetables | caption = Bhel puri | place_of_origin = Mumbai | associated_cuisine = Gujarati cuisine | creator = Vithal Bhelwala (claimed) | type = Chaat, farsan, salad | served = | main_ingredient = Puffed rice, sev, papri, chutney | minor_ingredient = Potato, onion, etc. | variations = {{hlist|Jhalmuri|masala puri|churumuri}} | similar_dish = {{hlist|Panipuri|sev puri}} | calories = | other = }} '''Bhel puri''' (also '''bhelpuri''', '''bhel poori''',<ref name="Ayto" /> or simply '''bhel'''<ref name="Krishna" />) is a savoury snack and a type of chaat, commonly served as street food. It is made of puffed rice, crunchy puris, and sev, which are layered with ingredients such as potato and onion and topped with chutneys—typically a coriander leaf chutney and a tangy tamarind chutney. Combining as many as fifteen ingredients, it incorporates contrasting textures and flavours. Bhel puri is originally from Mumbai and is rooted in Gujarati cuisine. Many similar versions of puffed rice snacks exist across India, including jhalmuri, masala puri, and churumuri.
Bhel puri is the most popular street food in Mumbai, popular on the city's beaches, and is also served at restaurants. Its origin is disputed. Bhel puri may have been invented by Gujarati migrants in Mumbai as an adaptation of North Indian chaats. Among other theories on the snack's origin, Mumbai's Vithal restaurant (established 1875) claims to have invented the dish. It began being sold as street food by Uttar Pradeshi migrants, while Gujaratis and other communities in Mumbai created variations. By the mid-twentieth century, it was a popular dish among all of the city's ethnic groups. Bhel puri is a popular street food in many parts of India, including in Kolkata; it is also served by Indian restaurants in other countries.
== Description == Bhel puri has a base of puffed rice, papri (thin, crispy puris), and sev (thin, deep fried pieces of flour), layered with ingredients such as boiled potatoes and chopped onions, and topped with chutney.{{sfn|Bindloss|2012|p=24}}<ref name="Khamgaonkar" /><ref name="Packel" /> Various vendors have different recipes, using different proportions of these common ingredients.<ref name="Khamgaonkar">{{Cite news |last=Khamgaonkar |first=Sanjiv |date=12 July 2017 |title=40 Mumbai foods we can't live without |url=https://www.cnn.com/travel/article/mumbai-food-dishes |access-date=9 December 2025 |work=CNN Travel}}</ref> It is typically made with two chutneys: a spicy, tangy tamarind chutney (made with dates and jaggery) and a coriander leaf chutney (made with mint, chilli, and peanuts).{{sfnm|1a1=Trefler|1y=2011|1p=303|2a1=Khoja-Moolji|2y=2023|2p=141}} A red garlic chutney may additionally be used.<ref name="Vijayakar" /> Other ingredients used include coriander leaf, tomato, fried lentils, nuts, and spices such as chilli, cumin, and salt.<ref name="Vijayakar" /><ref name="Saberi" />{{sfnm|1a1=Malhi|1y=2004|1p=216|2a1=Trefler|2y=2011|2p=303|3a1=Bindloss|3y=2012|3p=24}} In Mumbai, bhel puri commonly includes raw mango.<ref name="Elsa">{{Cite news |last=Elsa |first=Evangeline |date=May 17, 2021 |title=Pani puri and chaat: Everything you need to know about the great Indian leveller |url=https://gulfnews.com/food/pani-puri-and-chaat-everything-you-need-to-know-about-the-great-indian-leveller-1.1613487889043 |access-date=11 December 2025 |work=Gulf News}}</ref>
thumb|alt=A street food vendor spoons onions onto newsprint to serve. His stall has several ingredients, including puffed rice, peanuts, tomatoes, lemons, and chillis.|Bhel puri vendors mix ingredients one at a time. Bhel puri is a type of chaat, or savoury snack.{{sfn|Bindloss|2012|p=24}} Like other chaats, it uses deep fried ingredients; however, it does not use dahi, and it may have as many as fifteen basic components, unlike typical chaats with only two or three.{{sfn|Sanghvi|2004|p=101}} Bhel puri has a balance of sweet, tart, and spicy flavours, as well as different textures; the dish is prepared by adding one ingredient at a time to preserve each texture.{{sfn|Mallapragada|2017|p=93}} According to food writer Vir Sanghvi, the texture relies on precise timing and proportion, and the complexity of the texture is not typical of Indian cuisine.{{sfn|Sanghvi|2004|p=101}} Some people classify bhel puri as a salad.{{sfn|Bindloss|2012|p=24}}
<!--thumb|Bhel puri served on newsprint--> Bhel puri is a street food, usually eaten while standing; it is traditionally eaten by hand, using the papri to hold the food,<ref name="Packel" /> although a spoon may be used.{{sfn|Bindloss|2012|p=24}} Vendors, known as {{lang|hi-Latn|bhelwallas}}, serve it on leaf plates{{sfn|Trefler|2011|p=303}} or newsprint.<ref name="Vijayakar" /> Bhel puri is most commonly an evening snack.<ref name="Khamgaonkar" />{{sfn|Custodio|Ynion|Samaddar|Cuevas|2021|p=6}} It is also served as a farsan, a category of afternoon tea snack in Gujarati cuisine.{{sfn|Sen|2009|p=407}} Bhel puri, like many street foods, is served raw, which is a risk factor for foodborne illness.{{sfn|Sabharwal|Arya|Verma|2020|pp=82}} Some studies have found high rates of bacteria such as ''E. coli'' in bhel puri.{{efn|Studies have found bacteria in bhel puri from street vendors in Vadodara, Gujarat, in 2005; Bangalore in 2010;{{sfn|Das|Rath|Mohapatra|2011|pp=567–568}} and Buldhana District, Maharashtra, in 2012.{{sfn|Sabharwal|Arya|Verma|2020|pp=81}}}}
Ingredients similar to bhel puri are also used for the chaats panipuri, sev puri, and dahi puri, which are instead made with small, spherical puris and do not use puffed rice.<ref name="Vijayakar" /> Bhel puri is one of many snacks based on puffed rice;{{sfn|Malhi|2004|p=216}} other versions exist in many parts of India, modified to suit local cuisines.<ref name="Sripathi">{{Cite news |last=Sripathi |first=Apoorva |date=24 September 2015 |title=Relish the local flavour |url=https://www.thehindu.com/features/metroplus/Food/chennais-indigenous-chaat-masala-pori-tapioca-chips-and-more/article7565909.ece |access-date=11 December 2025 |work=The Hindu}}</ref> The Bengali variant of bhel puri is called jhalmuri, which is made with mustard oil.{{sfnm|1a1=Malhi|1y=2004|1p=152|2a1=Dev Kumar|2a2=John Muthiah|2a3=Adhikari|2y=2025|2p=18}} Masala puri is another version, made with boiled peanuts.<ref name="Sripathi" /> In the cuisine of Karnataka, a similar dish is churumuri (also called mandakki), which, unlike bhel puri, is mixed to order; a variant of mandakki called girmit also includes cooked ingredients.<ref>{{Cite news |last=Narayan |first=Shoba |author-link=Shoba Narayan (writer)|date=8 June 2023 |title=Better than bhel puri: Girmit or mandakki |url=https://www.hindustantimes.com/cities/bengaluru-news/the-ecosystem-of-karnataka-s-churmuri-and-girmit-a-connection-between-people-and-a-customised-snack-experience-101686167215117.html |access-date=11 December 2025 |work=Hindustan Times}}</ref> An Indo-Chinese chaat dish called Chinese bhel is based on bhel puri<ref>{{Cite news |last=Mishan |first=Ligaya |date=1 August 2013 |title=The Marriage of Indian and Chinese Cuisines |url=https://www.nytimes.com/2013/08/07/dining/reviews/hungry-city-spice-symphony-in-midtown-east.html?searchResultPosition=13 |access-date=11 December 2025 |work=The New York Times}}</ref> and uses noodles, scallions, and chilli sauce.<ref name="Krishna">{{Cite news |last=Krishna |first=Priya |author-link=Priya Krishna (journalist) |date=17 August 2020 |title=Chaat Is More Than the Sum of Its Many Flavors |url=https://www.nytimes.com/2020/08/17/dining/chaat-recipes-maneet-chauhan.html |url-status=live |archive-url=https://web.archive.org/web/20250503134416/https://www.nytimes.com/2020/08/17/dining/chaat-recipes-maneet-chauhan.html |archive-date=3 May 2025 |access-date=9 December 2025 |work=The New York Times}}</ref>
== History == === Origin === {{Multiple image|total_width=260 | image1=Shew mothi.jpg |alt1=A long strand of sev | image2=Puffed Rice 1.jpg |alt2=Puffed rice | footer=Sev and puffed rice are ingredients used in Gujarati cuisine. }} Sanghvi writes that, while the category of chaats originated in North Indian cuisine—particularly that of Uttar Pradesh—bhel puri is generally said to have originated in the cuisine of Mumbai.<ref name="Sanghvi 2020" /> Rooted in both Uttar Pradeshi chaat and Gujarati foods,<ref name="Sanghvi 2020" /> it is considered a Gujarati dish.<ref name="Ayto" />{{efn|Sanghvi states that bhel is "probably" a Gujarati dish, despite being from Mumbai, Maharashtra, considering it an inconsequential distinction as Maharashtra and Gujarat had no official division before 1960.<ref>{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=10 September 2016 |title=Who invented the rasgulla and Mysore pak? |url=https://www.hindustantimes.com/brunch/who-invented-the-rasgulla-and-mysore-pak/story-WQ2sOek81dov6l6q0W7wkK.html |access-date=11 December 2025 |work=Hindustan Times}}</ref>}} Sanghvi describes it as the only chaat dish that did not originate in North India.{{sfn|Sanghvi|2004|p=101}} According to food writer Vikram Doctor, it is based on chaat as well as the category of puffed rice snacks, which is from East and South India.<ref name="Packel">{{Cite news |last=Packel |first=Dan |date=19 October 2011 |title=Inside India's Street Food Paradise |url=https://www.afar.com/magazine/indias-street-food-paradise--2 |access-date=12 December 2025 |work=AFAR}}</ref> According to Sanghvi, the ingredients like sev and puffed rice are of Gujarati origin,<ref name="Sanghvi 2020">{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=26 July 2020 |title=Rude Food by Vir Sanghvi: A requiem for Bombay bhelpuri |url=https://www.hindustantimes.com/brunch/rude-food-by-vir-sanghvi-a-requiem-for-bombay-bhelpuri/story-rDn9SJCh72ABULSJS0FBMK.html |access-date=9 December 2025 |work=Hindustan Times}}</ref> and, according to food writer Kunal Vijaykar, the use of these ingredients is rooted in the Gujarati farsan.<ref name="Vijayakar">{{Cite news |last=Vijayakar |first=Kunal |author-link=Kunal Vijaykar |date=23 June 2018 |title=Maska Maarke: An ode to the bhel puri walla bhaiyya |url=https://www.hindustantimes.com/mumbai-news/maska-maarke-an-ode-to-the-bhel-puri-walla-bhaiyya/story-yl7seR9GO3419GFCyfriiP.html |access-date=28 November 2025 |work=Hindustan Times}}</ref> Anthropologist Harris Solomon writes, "bhel puri has a lineage connected to groups ranging from Gujaratis to others as far away as West Bengal."{{sfn|Solomon|2016|p=243}} The term ''bhel puri'' comes from Hindi ''bhel'', which means 'mixture'.<ref name="Ayto">{{Cite book |last=Ayto |first=John |title=The Diner's Dictionary |publisher=Oxford University Press |year=2012 |isbn=978-0-19-174443-3 |edition=2nd |entry=Bhel puri |entry-url=https://www.oxfordreference.com/display/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-1477 |entry-url-access=subscription}}</ref>
The exact origin of bhel puri is disputed.{{sfn|Sanghvi|2004|p=101}} A restaurant called Vithal, near the Victoria Terminus station in Mumbai, was founded in 1875 and has claimed to have invented bhel puri.{{sfn|Sanghvi|2004|p=101}}<ref name="Vijayakar" /> Vithal is widely credited with the dish's invention,{{sfn|Sanghvi|2004|p=140}} but, according to Vijaykar, its claim is apocryphal.<ref name="Vijayakar" /> A legend says the dish originated during the rule of seventeenth-century Maratha emperor Shivaji, who wanted a snack to be made and eaten quickly by soldiers before battle.{{sfn|Bindloss|2012|p=24}}{{Additional citation needed|date=January 2026}} Another theory is that it was invented on Mumbai's Chowpatty Beach.<ref name="Vijayakar" /> According to Sanghvi, bhel puri was conceived by the city's Gujarati community, who made it by adding complex flavours to the simple North Indian chaat.{{sfn|Sanghvi|2004|p=101}} The earliest known recorded recipe for bhel puri is from the British colonial era, by William Harold, a cook sent by the British Army to Bombay to research the dish so it could be served by army canteens.{{sfn|Bindloss|2012|p=24}}{{Additional citation needed|date=January 2026}}
According to Sanghvi, Uttar Pradheshi chaat vendors in Mumbai began selling bhel puri soon after the dish's creation.{{sfn|Sanghvi|2004|p=140}} Gujarati housewives soon created several homemade versions of the dish,{{sfn|Sanghvi|2004|p=102}} with fewer spices than modern bhel puri, and using ingredients such as date chutney rather than tamarind.<ref name="Sanghvi 2020" /> Many of Mumbai's communities made their own variations.{{sfn|Sanghvi|2004|p=102}}
=== Widespread popularity === [[File:Drummond Street, Euston - geograph.org.uk - 548880.jpg|thumb|alt=A restaurant on a city street.|Diwana Bhel Poori House introduced the dish to London.]] In the 1960s and 1970s, many of Mumbai's bhel puri vendors were from Uttar Pradesh.<ref name="Sanghvi 2020" /> Thus, Mumbaikars address bhel puri vendors as {{lang|hi-Latn|bhaiyya}}, a term used for North Indian men.<ref name="Vijayakar" />{{sfn|Sanghvi|2004|p=101}} Mumbai at the time was a city with distinct ethnic populations, and bhel puri was popular among all ethnic groups. It became a popular street food on the city's beaches<ref name="Sanghvi 2020" /> and was also served at restaurants. Mumbai's Udipi restaurants—such as Shetty, owned by migrants from Mangalore—made a version of the dish with heavy use of lemon, and another popular version was made by Sindhi people at the Kailash Parbat Chaat House in the Colaba neighbourhood.{{sfn|Sanghvi|2004|p=102}}
The chaat restaurant Swati was established in the early 1960s<ref>{{Cite news |last=<!--not stated--> |date=17 June 2025 |title=Swati Snacks' Asha Jhaveri, known for pioneering Indian chaat, passes away at 79 |url=https://indianexpress.com/article/cities/mumbai/swati-snacks-asha-jhaveri-indian-chaat-passes-away-at-79-10071649/ |access-date=11 December 2025 |work=The Indian Express}}</ref> by Gujarati migrants in Mumbai and quickly gained popularity. Its version of bhel puri became known as the true version, and bhel puri became more associated with Gujaratis than Uttar Pradeshis.<ref name="Sanghvi 2020" /> Bhel puri was introduced to London by Jayant Shah, an immigrant from Mumbai who established the restaurant Diwana Bhel Poori House in 1972, as he felt nostalgic for the dish.{{sfn|Basu|2003|p=32}}
Sanghvi wrote in 2020 that Mumbaikars no longer saw bhel puri as the city's favourite dish, instead seeing it as similar to panipuri, while more modern, mass-produced dishes, such as vada pav and pav bhaji, had become more emblematic of the city.<ref name="Sanghvi 2020" />
== Consumption == [[File:Bhel Puri at Juhu Beach.jpg|thumb|alt=Bhel puri being eaten with a spoon on an outdoor table.|Bhel puri served as street food at Juhu Beach, Mumbai]] Bhel puri is the most common dish in the street food of Mumbai.<ref name="Khamgaonkar" />{{sfn|Trefler|2011|p=303}} It is available across the city<ref name="Khamgaonkar" /><ref name="Vijayakar" /> from street vendors and restaurants.{{sfn|Bindloss|2012|p=24}} It is particularly popular on the beaches of Mumbai, such as Chowpatty or Juhu.<ref name="Khamgaonkar" /> Many vendors in the city attract followings.<ref name="Khamgaonkar" /> It has been considered as the city's favourite street food dish;{{sfn|Solomon|2016|p=243}} food writer Madhur Jaffrey described the dish's popularity:<ref name="Saberi">{{Cite book |last=Saberi |first=Helen |year=2014 |title=The Oxford Companion to Food |chapter=Poori |chapter-url=https://www.oxfordreference.com/display/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-1907 |chapter-url-access=subscription |editor-last=Davidson |editor-first=Alan |editor-link=Alan Davidson (food writer) |editor-last2=Jaine |editor-first2=Tom |edition=3rd |doi=10.1093/acref/9780199677337.001.0001 |isbn=978-0-19-175627-6}}</ref> {{Blockquote|text= But there is one equalizer in Bombay to which everyone succumbs—Parsi millionaires, movie stars and taxi drivers alike—and that is bhel-poori. Bhel-poori is a snack. The place to have it is Chowpatty Beach, the time sundown, when most of Bombay like to promenade by the sea to 'eat the air'. |title=''Madhur Jaffrey's Flavours of India'' (1995)}}
Like other Mumbai street foods, bhel puri has spread to most parts of India.{{sfn|Dev Kumar|John Muthiah|Adhikari|2025|p=18}} In both urban and rural areas, the snack is culturally associated with street vendors at busy locations such as beaches and marketplaces.{{sfn|Mallapragada|2017|p=93}} It is a popular street food in Kolkata. The area of the city around Lake Kalibari has two popular bhel puri stalls, Khirkiwala (since the 1930s) and Bhelwala (since 1983),<ref>{{Cite news |last=Gomes |first=Lygeia |date=6 August 2022 |title=The 'tok', 'jhal' and mostly 'mishti' tales behind Lake Kalibari's bhel puri stalls |url=https://www.telegraphindia.com/my-kolkata/food/bepul-khirkiwala-and-chandu-bhelwala-the-stories-of-kolkatas-famed-bhelpuri-and-papdi-chaat-stalls-near-lake-kalibari-on-southern-avenue/cid/1878622 |access-date=11 December 2025 |work=The Telegraph}}</ref> and is known for a version called Lake bhelpuri, which contains dhokla.<ref>{{Cite news |last=Gomes |first=Lygeia |date=5 August 2022 |title=In pictures: Eight Kolkata street food favourites, and where to try them |url=https://www.telegraphindia.com/my-kolkata/food/where-to-find-kolkatas-famous-street-foods-from-moong-dal-vadas-bhelpuri-and-dhokla-chaat-to-beef-rolls-pork-momos-and-malai-kebabs-photogallery/cid/1878397?slide=1 |access-date=11 December 2025 |work=The Telegraph}}</ref> Street food vendors in Kolkata also serve bhel puri on bread, known as "bhelpuri toast".<ref>{{Cite news |last=<!--not stated--> |date=30 October 2021 |title=Harsh Goenka calls Kolkata's bhelpuri toast a 'must try'; netizens agree |url=https://www.livemint.com/news/india/harsh-goenka-calls-kolkata-s-bhelpuri-toast-a-must-try-netizens-agree-11635588205826.html |access-date=12 December 2025 |work=Livemint}}</ref> In the United States, Indian restaurants commonly serve bhel puri as an appetizer, along with other street foods and other Western Indian dishes. It is also served at Indian snack shops in the country.<ref>{{Cite book |editor-last=Smith |editor-first=Andrew F. |title=The Oxford Encyclopedia of Food and Drink in America |publisher=Oxford University Press |year=2012 |isbn=978-0-19-973922-6 |edition=2nd |entry=Indian American Food |entry-url=https://www.oxfordreference.com/display/10.1093/acref/9780199734962.001.0001/acref-9780199734962-e-0420 |entry-url-access=subscription}}</ref>
Supermarkets stock ready-to-eat packets of bhel puri and similar snacks like sev puri.<ref>{{cite news|title=Mumbai: A gastronomic's paradise!|url=http://articles.timesofindia.indiatimes.com/2009-07-27/food-reviews/28197690_1_world-cuisine-restaurants-thai-pavilion|archive-url=https://web.archive.org/web/20130615130100/http://articles.timesofindia.indiatimes.com/2009-07-27/food-reviews/28197690_1_world-cuisine-restaurants-thai-pavilion|archive-date=15 June 2013|newspaper=The Times of India|date=27 July 2009}}</ref> The snack company Haldiram's sells a version of bhel puri, which it markets in Western India.{{sfn|Ahmed|Ahmed|Talukder|Sultana|2020|pp=247–248}} Bhel mix is a product that includes puffed rice, papri, and sev, to be used as a base for bhel puri or as a snack on its own.{{sfn|Bladholm|2000|p=162}} Another product sold in grocery stores is bhel chutney, consisting of tamarind chutney with puffed rice and sev.{{sfn|Bladholm|2000|p=162}}
== See also == * Sev mamra * Ghugni
== Notes == {{Notelist}}
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K.}} * {{Cite book |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |title=Rude Food: The Collected Food Writings of Vir Sanghvi |url=https://books.google.com/books?id=eK1uGVxmEiUC&pg=PA100 |year=2004 |publisher=Penguin Books India |isbn=978-0-14-303139-0 |pages=100–102 |via=Google Books}} * {{Cite book |last=Sen |first=Colleen Taylor |author-link=Colleen Taylor Sen |chapter=Indian meals |date=2009 |title=Meals in Science and Practice |pages=394–412 |publisher=Elsevier |doi=10.1533/9781845695712.6.394 |isbn=978-1-84569-403-6}} * {{Cite book |last=Solomon |first=Harris |title=Metabolic Living: Food, Fat, and the Absorption of Illness in India |publisher=Duke University Press |year=2016 |isbn=978-0-8223-7444-2}} * {{Cite book |last=Trefler |first=Caroline |title=Essential India |publisher=Fodor's Travel Publications |year=2011 |isbn=9781400005291 |location=New York |url=https://archive.org/details/isbn_9781400005291/ |url-access=registration |via=Internet Archive}}
{{Indian Dishes}} {{Bangladeshi dishes}} {{Mumbai topics}} {{Street food}}
Category:Puri (food) Category:Indian snack foods Category:Jharkhandi cuisine Category:Indian fast food Category:Culture of Mumbai Category:Gujarati cuisine Category:Bengali cuisine Category:Street food in India Category:Vegetarian dishes of India