Bhel Puri with Potatoes & Green Chutney


Preparation info

  • Difficulty


  • Serves:


    as a Snack

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Indian chaat are crispy snacks that involve a wicked trio of sweet, sour and salty tastes. The translation is ‘to lick’s, so you get the picture. Chaat wallahs comb the beaches of Mumbai hawking little dishes of bhel puri. The base is usually chopped potatoes or chickpeas, drizzled with tamarind and coriander chutneys and sprinkled with crisp Bombay mix. Serve it up with poppadoms and icy cold beer.

Preparation: 30 Minutes
Cooking: 20 Minutes


  • 400 g (14 oz) waxy potatoes, unpeeled
  • 3 roma (plum) tomatoes, halved, seeded and chopped
  • 1 small red onion, finely chopped
  • 60 ml (2 fl oz/¼ cup) Date & Tamarind Dipping Sauce
  • 60 ml (2 fl/oz/¼ cup) Coriander Chutney
  • 60 ml (2 fl oz/¼ cup) plain Greek-style yoghurt
  • 3 large handfuls of sev mamra (see Note) or Bombay mix
  • chaat masala, for sprinkling (optional)


Put the potatoes in a saucepan of lightly salted cold water. Bring to the boil, then simmer until knife tender but not mushy. Drain, then return to the pan and gently shake over low heat for 30 seconds to dry out. When cool enough to handle, peel and set aside to cool.

Cut the cooled potatoes into 1 cm (⅜ inch) pieces, then place on a serving platter. Scatter with the tomato and onion, then drizzle with the Date & Tamarind Dipping Sauce, Coriander Chutney and the yoghurt. Sprinkle with the sev mamra or Bombay mix and the chaat masala, if using.

Serve immediately with poppadoms or naan bread.