Lipsmacking and delicious Raw Mango Bhelpuri recipe with detailed step by step pictures. Mango Bhel video recipe, raw mango bhelpuri chaat video recipe, raw mango chaat video recipe. Learn how to make simple & healthy raw mango bhel recipe!
Easy and delicious raw mango bhelpuri recipe is my take on the ever so popular healthy chaat recipe bhelpuri made with puffed rice. Puffed rice based chaat recipes and snack recipes are very easy to make and are very healthy too. Like the North Indian equivalent of Bhelpuri, we have South Indian versions too called as Masala Pori (Tamilnadu) & Pidatha Kinda Pappu (Andhra) that are super delicious. The basic ingredients and spices remain mostly the same, but the taste lies in how and who makes it too.
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With Mango Bhel, I have used finely chopped raw mango along with the standard bhelpuri ingredients and it is a delight for everyone who loves mangoes. It can be made customized to your individual preferences and the spices or the chutneys can be added or skipped depending on what you have available.
Ingredients
Puffed Rice, also known as pori or maramaralu or murmura is the main ingredient for making raw mango bhelpuri. You can use any type of puffed rice, depending on the availability but using salted puffed rice works best for this recipe.
Raw Mango, finely chopped to small cubes is used to flavor the bhelpuri. It is better to use a raw mango variant that is not very sour. I love Totapuri mangoes for they are perfect mix of sweet and sour!
Onions and Tomatoes are added finely chopped to the bhel mixture.
Spice Powders like Chaat Masala, Black Salt, Roasted Cumin Powder, Kashmiri Red Chilli Powder are added to flavor the raw mango chaat recipe.
Freshly squeezed Lemon Juice is drizzled all over the bhel to finish it off and to add a tangy taste to it.
Chutneys like Sweet Tamarind Chutney and Green Chutney are added to the raw mango bhel, but it can be adjusted as preffered.
Roasted Peanuts and Sev are added to the raw mango bhelpuri for extra crunch!
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Prepare all the ingredients by finely chopping raw mangoes, onions, tomatoes, coriander leaves. Prepare the green chutney and get all the spice powders ready.
In a mixing bowl add 2 cups salted puffed rice and ¼ cup peanuts.
Next add the chopped ingredients – there is no set measurement for this but I prefer to add ¼ cup raw mangoes, ¼ cup onions, ¼ cup tomatoes and ¼ cup coriander leaves finely chopped.
Add 1 tablespoon spicy green chutney. Depending on the spiciness preferred, this can be increased or decreased as needed.
Add spice powders – ¼ teaspoon black salt, ¼ teaspoon chaat masala, ¼ teaspoon roasted cumin powder, ¼ teaspoon Kashmiri red chilli powder.
Squeeze half a lemon all over the bhel.
Mix everything well together until the spice powders, chutney coat the puffed rice properly.
Transfer to the serving bowl and garnish with finely chopped coriander leaves & 1-2 tablespoon sev on top.
Serve immediately! The puffed rice gets soggy in a few minutes, so it is best enjoyed as soon as it is prepared.
Recipe Notes
- Adjust the spice powders depending on taste preferences.
- There are no measurements really needed to mix onions, tomatoes, raw mangoes finely chopped. You can increase or decrease the quantity depending on how you like it.
- I dry roasted the peanuts on stove top until they were popping. It is optional to add peanuts, but they add a good crunch to the bhel.
Top Tip
Prepare all the ingredients by chopping the required vegetables, spice powders and chutneys ahead of time on the serving table. It makes it easier for making the bhel in smaller portions to retain the crispness of the puffed rice.
Use a deep pot/bowl for mixing the bhel so that the puffed rice doesn’t spill and can easily be mixed together with the veggies & spice powders.
Do not make this recipe ahead of time as the puffed rice becomes soggy after a few minutes. It is best made to order/serve.
Substitutions & Variations
The choice and quantity of vegetables to add into bhelpuri is upto availability and taste preferences. The most basic ingredients needed for making mango bhel are raw mango, onions & tomatoes.
You can choose to skip tomatoes as raw mangoes are used or adjust the quantity of tomatoes & lemon juice depending on how sour the raw mango is.
In addition to the spicy green chutney, you can also add 1-2 teaspoon of sweet tamarind chutney to the bhel if you prefer.
Storage & Serving Suggestions
Raw Mango Bhelpuri is best served immediately after it is made so that the puffed rice does not get soggy. The ingredients can be prepared ahead of time, even stored in fridge as needed but the bhelpuri itself cannot be stored for anymore than 5 minutes and should be consumed immediately.
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📖 Recipe
Raw Mango Bhelpuri | Mango Bhel | Raw Mango Chaat
Equipment
- Mixing Bowl
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Puffed Rice
- ¼ cup Roasted Peanuts
- ¼ cup Raw Mango Finely Chopped
- ¼ Onions Finely Chopped
- ¼ cup Tomatoes Finely Chopped
- ¼ cup Coriander Leaves Finely Chopped
- 1 Green Chilli Finely Chopped
- ½ Lemon
- 1-2 tablespoon Green Chutney
- 2-3 tablespoon Sev
- ¼ teaspoon Chaat Masala Powder
- ¼ teaspoon Black Salt
- ¼ teaspoon Roasted Cumin Powder
- ¼ teaspoon Kashmiri Red Chilli Powder
Instructions
- Prepare all the ingredients by finely chopping raw mangoes, onions, tomatoes, coriander leaves. Prepare the green chutney and get all the spice powders ready.
- In a mixing bowl add 2 cups salted puffed rice and ¼ cup peanuts.
- Next add the chopped ingredients – there is no set measurement for this but I prefer to add ¼ cup raw mangoes, ¼ cup onions, ¼ cup tomatoes and ¼ cup coriander leaves finely chopped.
- Add 1 tablespoon spicy green chutney. Depending on the spiciness preferred, this can be increased or decreased as needed.
- Add spice powders – ¼ teaspoon black salt, ¼ teaspoon chaat masala, ¼ teaspoon roasted cumin powder, ¼ teaspoon Kashmiri red chilli powder.
- Squeeze half a lemon all over the bhel.
- Mix everything well together until the spice powders, chutney coat the puffed rice properly.
- Transfer to the serving bowl and garnish with finely chopped coriander leaves & 1-2 tablespoon sev on top.
- Serve immediately! The puffed rice gets soggy in a few minutes, so it is best enjoyed as soon as it is prepared.
Video
Notes
- Adjust the spice powders depending on taste preferences.
- There are no measurements really needed to mix onions, tomatoes, raw mangoes finely chopped. You can increase or decrease the quantity depending on how you like it.
- I dry roasted the peanuts on stove top until they were popping. It is optional to add peanuts, but they add a good crunch to the bhel.
Jordan
Hi! Where do I get puffed rice? I live in the U.S. the only thing I really see is puffed rice cereal. Would that work?
Ramya
Hello Jordan, You should be able to get Puffed rice in Indian stores. I think puffed rice cereal is also close enough, however get something without any additives or sugar as we want plain puffed rice for this recipe. Hope this helps.