This article needs additional citations for verification. (January 2017)
|Place of origin||India|
|Region or state||Maharashtra, Nepal, Gujarat, Odisha, Bengal, Mysore, Karnataka|
|Main ingredients||Puffed rice, sev|
|Variations||Sevpuri, dahi bhelpuri, sev papdi chaat|
Bhel is often identified as a 'beach snack', strongly associated with the beaches of Mumbai, such as Chowpatty or Juhu. One theory for its origin is that it was invented at a restaurant called Vithal near Victoria Terminus. According to another theory, bhelpuri was conceived by the city's Gujarati community, who made it by adding complex flavours to the simple North Indian chaat. Gujarati housewives began making it, and invented several varieties like the pakodi puri, and as it spread in popularity so many different communities made their own regional variations.
The original Mumbai recipe has spread to most parts of India, where it has been modified to suit local food availability. Dry bhel is made from bhadang, a spicy namkeen from Western Maharashtra, and is consumed after garnishing with onions, coriander and lemon juice. The Bengali variant of bhelpuri is called jhalmuri (meaning "spicy puffed rice"). A local Karnataka variant of bhelpuri is known as churumuri or churmuri.
Commonly used ingredients
Bhelpuri is made from puffed rice and sev (a fried snack shaped like thin noodles made from besan flour) mixed with potatoes, onions, chat masala and chutney and a mixture of other fried snacks as the base of the snack. Bhelpuri has a balance of sweet, salty, tart and spicy flavors, with different textures as well, including crispy and crunchy from the puffed rice and fried sev. Other commonly used ingredients include tomatoes and chilis added to the base. In northern India recipes also include boiled potatoes cut into small pieces.
- Price, Jane (2007). Gourmet Vegetarian: The Vegetarian Recipes You Must Have. Murdoch Books. p. 256. ISBN 978-1-921259-09-8.
- Gupta, Niru. "Bhel Puri". Niru Gupta. Retrieved 2 September 2015.
- Doshi, Malvi Doshi with Neil; Quayle, Bella Doshi; foreword by Michele Anna Jordan; illustrations by Sonya (2002). Cooking along the Ganges: the vegetarian heritage of India. New York: Writer's Showcase. ISBN 0-595-24422-X.
- Vir Sanghvi (2004). Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India. pp. 100–102. ISBN 978-0-14-303139-0.
- "Buy Bhadang bhel, Order Bhadang bhel Online in India at Hariom Sweets Shop". www.hariomsweets.in. Retrieved 12 August 2020.
- "Jhal Muri Recipe: How to Make Jhal Muri Recipe | Homemade Jhal Muri Recipe". recipes.timesofindia.com. Retrieved 12 August 2020.
- "What is churumuri". Churumuri. Retrieved 18 December 2013.
- Bhel puri
- Harpham, [editor Zoë (2004). The essential rice cookbook. Sydney (N.S.W.): Murdoch Books. ISBN 1-74045-540-1.
|first=has generic name (help)