Chatpati Marathi-Bhel

We, Indians love chaat the most. In the domain of chart, Bhel is our favorite! It’s magical and addictive flavor warms the palate and also doesn’t cost much to pocket. A crowd-delight appetizer recipe is quick to prepare, provided you do some preparations before. Bhel is a very popular on Mumbai beaches. It is known by different names as Bhel-puri in hindi, Bhel in Marathi and Churu-Muri in B’lore.

This super delicious Indian chat is a mixture of puffed rice (murmura) with wholesome combination of onion, potatoes, tomatoes and sev to add crispiness to hearty chaat; further a kick from coriander and tamarind chutneys to offer sweet and tangy taste to your taste-buds. Just name, ‘Bhel’ is enough to make one drool.


  • 2 cup puffed rice (churmure/murmura)
  • 1 cup sev( thin noodle shaped fried snacks made from gram flour)
  • 1 thinly chopped onion
  • 1 thinly chopped tomato
  • 1 tbsp roasted chana- dal (optional)
  • ½   cup crushed papdi
  • 2 tsp Lemon juice
  • 1 little boiled potato (mashed)
  • Finely chopped coriander leaves
  • 2-3 chopped green chili
  • 3 tbsp roasted peanuts
  • 1 cup Gol – gappas
  • Mint
  • Coriander chutney to taste
  • Tamarind chutney to taste
  • Garlic chutney to taste (optional)
  • Salt to taste

Preparation time: 20 minutes

Cooking time: 10 minutes

Serve: 4 people

Method of Preparation

  • Mix together churmure (puffed rice), potato, tomato, coriander, onion, green chillies, salt, roasted peanuts and roasted chana- dal in the big mixing bowl.
  • Add all chutneys- tamarind, coriander and garlic (if using). Also add mint and some lemon juice. Mix the mixture well. In absence of tamarind chutney, squeeze a lemon.
  • Lightly crush and add gol-gappas.
  • Garnish with coriander leaves, and a great deal of sev and papdi.
  • Serve the yum bhel-chaat immediately to eat.


  • Sev and puffed rice are the major ingredients of bhel. If it is left for a stretched time, the juice of tomatoes and chutneys make sev and murmura soggy. So make sure you consume it immediately once it is ready.
  • Tamarind chutney can be preserved in refrigerator for 3-to-4 weeks. So, can be prepared ahead of time and stored.
  • Add chopped raw mango or/and grated coconut to bring variation in the dish.
  • Add chaat masaala, red chili powder, coriander powder and turmeric powder for extra flavoring.
  • Add yoghurt to make a variant called ‘Dahi-Puri’.

Enjoy eating Marathi-Bhel!