Juhu beach bhel puri


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Saturday night, and Bombay empties out on to Juhu Beach. Aunties, uncles, grans and nieces hold hands and enter the water, saris and all. There are pony rides through the surf; ferris wheels; dancing monkeys; street-wise kids touting knick-knacks, kites, balloons and snacks on the sand; barrows filled with hot coals and loaded with chilli-rubbed corn-cobs; and bhel puri wallahs aplenty handing over little stainless-steel plates of layered potato, crispy sev noodle, tomato and onion, drenched with tamarind and sweet chutney for a few rupees.

The unusuals in this can all be bought readymade from Indian stores.


  • 4 tbsp tamarind water, or 2 tbsp lemon juice
  • 2 tbsp sweet mango chutney
  • 120 g sev Bombay mix
  • 12 bought crisp pooris, part crushed, or a handful of puffed rice (optional)
  • 1 red onion, finely sliced
  • 6 cooked new potatoes, roughly chopped
  • 1 green (unripe) mango or ½ deseeded cucumber, shredded
  • 2 tomatoes, sliced or chopped
  • stuffed handful of coriander leaves


Mix the tamarind with the mango chutney (if using lemon, add 2 tbsp water). Layer up all the ingredients on to plates, dressing each with the sweetened tamarind dressing as you go flay sound weird, yet tastes great.