Sukha Bhel Recipe | Dry Bhel Recipe
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 flavor s. You don’t even need to cook anything much, just a bit of preparation and mix everything.
Servings2 people
Ingredients
- 1 heaped cup puffed rice / pori
- 1 tablespoon + 1 tablespoon plain sev
- 4 papdi
- 1 tablespoon chana dal
- 1 tablespoon raw peanuts
- 1 tablespoon raw onion
- 1 tablespoon tomato
- 1 tablespoon raw mango
- ¼ cup boiled potato
- green chutney as needed
- sweet chutney as needed
- ½ teaspoon lemon juice
- ¼ teaspoon chilli powder
- ¼ teaspoon chat masala powder
- ¼ teaspoon jeera powder
- coriander leaves as needed
Instructions
- 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.
- 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. Give a quick mix.
- Then add sev and mix well.
- Squeeze lemon juice.
- While serving add more sev.
- Serve Sukha Bhel immediately.
Notes
- 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.
Nutrition Facts
Sukha Bhel Recipe | Dry Bhel Recipe
Amount Per Serving (75 g)
Calories 124
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 29mg1%
Potassium 262mg7%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 3g3%
Protein 5g10%
Vitamin A 260IU5%
Vitamin C 10mg12%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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