Bhelpuri recipe, green chutney recipe, date-tamarind chutney, Indian fast food, Indian chaat recipes, healthy chaat recipes

Rainy days warrants spicy food at home. Especially if you are a chaat loving mother with equally crazy sons, stocking up some basic chutneys for rainy days doesn’t harm anyone. So when fresh greens appear in market ( which is not very often during rainy seasons), I stock them up in the form of green chutney. A tamarind-date chutney stores well too when made in bulk. These versatile chutneys can be added to most of Indian chats ( Indian fast foods 🙂 ), and you have a hygienic and tasty snack in minutes! Bhelpuri / spicy puffed rice, is one of the easiest Indian street food / Chaat, which uses these two basic chutneys and few more garnishings .  I coudn’t find anything better than bhel puri to fit into the category of healthy fast foods. It comes together in no time, its healthy and home made, so is apt for the theme for our fornightly event healthy wellthy cuisines – ‘fast foods’.

versatile green chutney and date-tamarind chutney

versatile green chutney and date-tamarind chutney

Recipe for Bhel puri :


  • Puffed rice (murmura) 3 to 4 cups
  • Nylon sev (thinnest variety of sev you can find- ½ cup

For green chutney:

  • Coriander – 1 big bunch
  • Mint- roughly half of the quantity of coriander
  • Green chiilies – 2 to 3 (vary according to taste)
  • Green capsicum-  1 medium
  • Garlic- 3 to 4 big cloves
  • Salt- 1.5 teaspoon (vary according to taste)
  • Sugar – ½ tablespoon
  • Lemon juice- from one big Lemon
  • Bread slices – 2 ( remove the brown sides and use the white part only )
  • Water- to adjust the consistency


  • Pick mint leaves from its stem, wash thoroughly and keep aside.
  • Cut off the stems of coriander and wash it well.
  • Add mint , coriander along with all ingredients into a small mixer jar, add very little water and blend well. Stop in between to scrape the sides and to adjust the seasoning.
  • Blend into a smooth paste, store in air tight container, stores well in refrigerator for more than a week or you can make in bulk and freeze for months.

You can omit bread slices, but adding it would make the chutney less water, and the chutney can be used to spread on sandwiches too. More on this green chutney here

For Date – tamarind chutney:

  • Tamarind- ¼ cup
  • Dates – 15-20 (fleshy ones, de seeded )
  • Jaggery- ¼ cup (adjust according to sweetness)
  • Roasted cumin (jeera)- chilly powder – 1 to 2 teaspoon ( read note)
  • Rock salt- according to taste

Note: Dry roast cumin (jeera) seeds and dry chillies and powder them. This powder can be sprinkled to spice up many types of dishes.


  • In a small pressure cooker, add deseeded and cleaned tamarind, dates and 1 cup of water, cook for one whistle pressure. Alternatively you can also boil dates and tamarind in sufficient water till they are soft.  I prefer the pressure cook method, as its convenient and very suitable if making in large quantities.
  • Remove the lid and allow the liquid to cool down.
  • Remove all the dates with a spoon into a blender jar, extract tamarind pulp by squeezing it in the residual water.
  • Add the residual water with the pulp to the dates, and make a thick paste.
  • Boil this paste in a thick bottomed pan, add grated jaggery, cumin-chilly powder, salt and mix well.
  • Once the mixture boils and thickens (option-you can also add corn starch to thicken it), switch off the gas. Allow the chutney to cool down and store in airtight container in fridge. This chutney stores well for weeks, and can be used to garnish many other types of chats.

For garnishing: ( quantities according to preference)

  • Nylon sev
  • finely chopped coriander
  • finely chopped tomatoes
  • finely chopped onions
  • pomegranate (optional) or finely chopped  raw mangoes (if in season)
  • chat masala, chilly powder
  • Potato wafers/flat papdi

Preperation of bhel puri:

  • In a large vessel, take 3 to 4 cups of puffed rice and sev.
  • Add tamarind  and green chutney and mix all the ingredients well.
  • At this point check the salt and spice levels and add more if required.
  • Transfer it to serving plates.
  • Garnish with liberal amounts of sev, chopped onions, tomatoes, chopped coriander,
  •  pomogranate, some more sev.
  • Add few potato wafers, sprinkle chaat masala, chilly powder and serve with hot tea on a rainy evening!

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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