Sukha Bhel | Dry Bhel

Sukha Bhel is a tasty, savory chaat made by assorting puffed rice, papdi, peanuts, basic veggies, chutneys & spice powders. Sukha Bhel is a healthy snack for evening meal, tea time and could be made in minutes. The crunch from the puffed rice and sev, along with the tangy chutneys, gives a nice balance of flavors. You don't even need to cook anything much, just a bit of preparation and mix everything.

This is something we usually make when we want a light snack or just feel like eating chaat but don't want anything oily. Since there's no frying or heavy masalas, it feels light on the stomach also. You can just enjoy a bowl of this with tea or even as a quick snack between meals.

Jump to:

• About Sukha Bhel
• Sukha Bhel Ingredients
• How to make Sukha Bhel Recipe Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Sukha Bhel

Sukha Bhel is a popular Mumbai road side street food.. It is nothing but dry bhel. Unlike the regular bhel which turns soggy quickly due to chutneys, this one stays crisp for longer. It's made by mixing puffed rice with crunchy bits like sev, papdi, peanuts and tossed with chopped onions, tomatoes and raw mango. A little bit of chutneys are used but not too much, just enough to coat everything.

It's a common street snack across India and goes by different names in different places. This sukha bhel chaat is very easy to make, healthy as well as we are adding most ingredients raw, so make this and satisfy your cravings for a chaat instantly. The boiled potatoes give it a nice base while the raw onions and raw mango add sharpness.

You can make it the way you like. If you love more crunch, just add extra sev or papdi. Like it tangy, squeeze more lemon or chutney. It's very simple and easy to make and assemble together.

When I made the chaat chutneys last time, I made sure to treat my family with a an array of chaat items, and this one was to finish to the leftovers. I got pori(puffed rice) for making pori urundai for mittus snack box and I had bhel in mind too. Made it, shot the pics and enjoyed!

Sukha Bhel Ingredients

• Puffed rice - I used this as the main base for the bhel. It gives a light crispy bite and holds the masalas well. Make sure to use fresh puffed rice otherwise it might taste flat.
• Plain sev - I added sev for that crunchy texture. It gives salty crispness in every bite and makes the bhel more filling. You can add more on top while serving so it stays crunchy till the end.
• Papdi - I used this to give extra crunch and that typical chaat feel. Just crushed them roughly before mixing. It helps break the softness from the potatoes and balance the mix.
• Chana dal - I fried this till golden and crisp. It adds a hard bite and that nuttiness which tastes good in middle of the soft and juicy ingredients.
• Raw peanuts - I fried the peanuts till crisp and added them for crunch and that earthy roasted flavor. You can even use roasted ones if you have.
• Onion - Used finely chopped onions. It gives a sharp flavor and that street-style chaat bite. Without onion the bhel feels bit dull so I don't skip it.
• Tomato - This is used for some juiciness and bit of sour taste. It mixes well with the chutneys and makes the bhel moist.
• Raw mango - I added this for that natural sourness. Gives a fresh tang and goes well with the masalas. Raw mango makes it feel more like outside bhel.
• Boiled potato - I used this to give body and softness to the mix. It also helps to bind all the flavors together. Without potato it feels bit too dry sometimes.
• Green chutney - I added little green chutney just to give spicy flavor and color. Gives a herby taste and coats everything without making soggy.
• Sweet chutney - This adds slight sweetness that balance the sharp flavors from onion raw mango and green chutney. Even one spoon is enough to bring the taste together.
• Lemon juice - I always add this at the end. It gives a fresh tang and lifts the mix. If raw mango is not too sour lemon helps to balance it.
• Spice Powders - I used small pinch of each. These gives that chaat shop-style taste. Chilli adds heat chaat masala gives tang and jeera brings roasted flavor. Adjust based on how strong you want masala taste.
• Coriander leaves - I added this in the end for color and freshness. It makes the bhel look nice and adds mild flavor too.

Why This Recipe Works

• It's very quick and doesn't need any cooking except light frying.
• The ingredients are easily available in most homes.
• It has a mix of textures.
• The chutneys give a burst of sweet, tangy and spicy flavor.
• It's a great snack option that feels light but tasty.

Similar Recipes

• Dahi papdi chat
• Dahi puri
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

How to make Sukha Bhel Recipe Step by Step

1.Deep fry chana dal till golden, fry peanuts till crispy drain in tissue and set aside. Now gather all your ingredients along with green and sweet chutney.

2.Take pori in a mixing bowl, crush the papdis, add potatoes along with spice powders, then add green and sweet chutney. Then add chana dal, peanuts, raw mango pieces, onion, tomato and coriander leaves.

3.Give a quick mix. Then add sev and mix well.Squeeze lemon juice(see who is helping me with it. While serving add more sev.

Serve immediately.

Expert Tips

• Puffed rice freshness - Always try to use fresh pori. If it feels bit soft or flat, just dry roast it for 2 mins in a pan to get that crisp back. Old puffed rice can really spoil the whole taste so better to check before using.
• Chutney balance - Don't go overboard with the chutneys. Just add enough to coat everything lightly so that the flavors mix well. Too much chutney will make the bhel soggy and heavy also, and you won't get that crunch in each bite.
• Veggies prep - Chop all the veggies before starting. Once you begin mixing, everything has to be done quick otherwise the puffed rice will turn soft. Prepping ahead saves time and keeps the texture nice too.
• Sev timing - Always add sev in the end only. If you add early it becomes soft and loses that crispy feel which makes bhel tasty. Just sprinkle on top right before serving.
• Serving time - Sukha Bhel is best when eaten fresh. Make and serve immediately because if you keep it too long the mix will lose its crispiness and turn soggy. It won't taste the same later on.

Serving and Storage

Serve Sukha Bhel immediately after mixing. It goes well with tea or as a light snack anytime. You can also serve it with some masala chai or as a starter for small gatherings.

Don't store after mixing as it turns soggy. But you can prep all the items and keep them ready. Just mix everything before serving and enjoy fresh.

FAQS

1.Can I skip sweet chutney?

Yes can skip it. Will be more tangy and spicy but still good.

2.Can I use readymade papdi and sev?

Yes readymade is fine. Just make sure it's fresh.

3.Can I make this without raw mango?

Yes. Add bit more lemon to balance.

4.How do I make this ahead?

Prep everything and keep. Mix just before serving.

5.Can I add sprouts or other veggies?

Yes can add. Sprouts carrot cucumber all go well.

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