Bhel poori

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Bhel poori

Category Main course
Serves 4
Preparation 5 mins
Cooking 10 mins

Rating: Rated 0 / 5 (0 ratings)

Simon Cowe, from the band Lindisfarne, taught me how to make a version of bhel poori many years ago when we both lived
in the Yorkshire village of Thornton le Dale (and our elder daughters were both called Jess and our sons were both called Dylan – an odd coincidence).
Since then, I've eaten it in various places but I've yet to eat it on Mumbai's teaming streets where it's a very popular snack. Traditionally, it's scooped into your mouth with pooris – crisp little poppadum-like discs – or just with your fingers.
Here in France I can no longer source bags of puffed rice, so I break up rice cakes instead. Don't mix everything together until you are ready to eat, as bhel poori should be a mix of wet and dry, crisp and soft, hot and sour.


  • 2 medium potatoes, peeled and cubed (about 200g)
  • 1 tbsp tamarind paste
  • 1 medium green chilli (mild)
  • 100g Bombay mix or sev (crisp chickpea flour vermicelli)
  • 3 rice cakes, broken up
  • 1 tbsp chopped mint
  • 1 tsp cumin seeds, dry-roasted
  • ¼ tsp salt
  • 1 medium onion, chopped
  • zest and juice of 2 limes
  • 1 small red chilli (hot)
  • 2 tbsp chopped peanuts
  • 2 tbsp chopped coriander
  • 100g fresh tomatoes, chopped
  • ½ tsp garam masala


Stage 1

Cook the potato cubes in boiling water for about 10 minutes, until softened. Drain well and mix with the onion, tamarind paste and lime juice and zest. Combine with all the other ingredients, mixing as if tossing a salad. Serve immediately.


Bhel poori


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 310g
  • Fat: 14g
  • Saturated fat: 2g
  • Protein: 11g
  • Carbohydrates: 34g
  • Sugars: 5.5g
  • Fibre: 5g
  • Salt: 1.4g

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