Sukha Bhel: A Delightful and Crunchy Indian Street Food Recipe

Ingredients

2 cups of Puffed Rice (Murmura)
1 cup of Sev
1 cup of Papdi, crushed
1/2 cup of roasted Peanuts
1 Onion, finely chopped
1 Tomato, finely chopped
1/2 cup of boiled, mashed Potatoes
1/4 cup of finely chopped raw Mango
2 Green Chillies, finely chopped
1/2 cup of Coriander Leaves, finely chopped
2 tablespoons of Tamarind Chutney
2 tablespoons of Green Chutney
1 tablespoon of Red Chilli Powder
1 tablespoon of Chaat Masala
Salt, to taste
1 Lemon, juiced

Steps and instructions

Roast the puffed rice in a pan over medium heat until it becomes crispy. Set it aside.
In a large mixing bowl, combine the chopped onion, tomato, potatoes, raw mango, and green chillies.
Add the tamarind chutney, green chutney, red chilli powder, chaat masala, and salt to the bowl. Mix everything together until well combined.
Add the roasted puffed rice, crushed papdi, and sev to the bowl. Toss everything together to distribute the spices and chutneys evenly.
Add the roasted peanuts and finely chopped coriander leaves to the bowl. Squeeze the juice of one lemon over the top, then give everything a final mix.
Serve the Sukha Bhel immediately to maintain the crispiness. Garnish with additional coriander leaves, sev, or crushed papdi, if desired.

Tools for making

Mixing Bowl - A large bowl for combining all the ingredients.
Pan - A pan for roasting the puffed rice.
Knife - A sharp knife for chopping the onion, tomato, potatoes, raw mango, and green chillies.
Cutting Board - A sturdy cutting board for chopping the vegetables.
Lemon Squeezer - A tool to extract juice from the lemon.

Recipe variations

Instead of puffed rice, you can use murmura (puffed rice) made from other grains like corn or wheat.
Add chopped cucumber, grated carrot, or boiled sprouts for extra crunch and freshness.
For a spicier version, add finely chopped green chillies or sprinkle some red chilli flakes.
Include some roasted cashews or almonds for added richness and nuttiness.
Replace sev with crushed papdi or roasted gram (bhuna chana) for a different texture.
For a healthier option, skip the sev and use roasted chickpeas or roasted makhana (fox nuts) instead.
Add a spoonful of yogurt or whisked curd to make it a tangy and creamy variation.
Sprinkle some roasted cumin powder or black salt for an extra flavor boost.
Experiment with different chutneys like mint-coriander chutney, garlic chutney, or sweet and spicy date-tamarind chutney.
Add some boiled or grilled chicken, shrimp, or paneer cubes for a protein-rich variation.

Recipe overview

Sukha Bhel, a popular Indian street food, is a delicious and tangy snack that is perfect for a quick bite or a light meal. Known for its delightful mix of flavors and textures, Sukha Bhel combines crispy puffed rice, crunchy sev and papdi, with a medley of fresh vegetables and aromatic spices. The dish is livened up with the addition of tangy tamarind and green chutneys, and garnished with a generous helping of freshly chopped coriander leaves. This recipe will guide you through the easy steps to make Sukha Bhel at home. It includes a detailed list of ingredients and step-by-step instructions, ensuring you can create a flavorful snack that will transport you to the bustling streets of Mumbai. Though simple, the key to a good Sukha Bhel is in balancing the flavors and serving it fresh, so prepare to serve and enjoy it immediately after mixing. Get ready to experience a burst of flavors with every bite!

Common questions

Can I use any other type of rice instead of puffed rice? No, puffed rice (murmura) is an essential ingredient for Sukha Bhel and cannot be substituted with other types of rice.
Can I omit the peanuts? Yes, you can omit the peanuts if you have an allergy or prefer not to include them. The Sukha Bhel will still be delicious without them.
Is there a substitute for raw mango? If raw mango is not available, you can use grated green apple or a small amount of pomegranate seeds as a substitute to achieve a tangy flavor.
Can I make the chutneys at home? Yes, you can make the tamarind chutney and green chutney at home. There are many recipes available online to guide you through the process.
How long can I store Sukha Bhel? Sukha Bhel is best enjoyed immediately after preparation to maintain its crispiness. It is not recommended to store it for a long time as the puffed rice will become soggy.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine all the ingredients.
Pan - To roast the puffed rice.
Serving Bowls - Individual bowls to serve the Sukha Bhel.
Spoon - To mix and toss the ingredients.
Knife - To chop the onion, tomato, potatoes, raw mango, and green chillies.
Cutting Board - To chop the vegetables and fruits.
Lemon Squeezer - To extract juice from the lemon.

Origin stories

Sukha Bhel, a classic street food from the heartland of Maharashtra in India, is an all-time favorite snack renowned for its tangy, savory flavors. It is often enjoyed during evening sunsets on the bustling streets of Mumbai, served in a paper cone with a wooden spoon. This snack is a dry variant of the famous Bhel Puri and is widely enjoyed for its crunchy, spicy, and tangy taste. The beauty of this dish is its adaptability; the ingredients can be tweaked as per individual taste, making it a personal favorite for many. The name 'Sukha' translates to 'dry' in Hindi, distinguishing it from its wetter counterpart. Despite being a 'fast food', it is packed with flavors and textures that embody the spirit of Mumbai - a city that's always on the move.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.