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Sukha Bhel

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Ingredients

1 bowl Murmura
1 tsp Oil
Turmeric Powder
Red Chilli Powder
1/2 cup Rasted Peanuts & Chickpeas
as per taste Salt
For Chutney
1/2 cup Roasted Chickpeas
1 tsp Cumin Seeds (Jeera)
1 tsp Coriander Seeds
1 tsp Chaat Masala alternatively amchur powder or black salt can be used
Pinch of Asafoetida Powder (optional)
as per taste Salt
as per taste Green Chillies
1 Finely Chopped Small Ginger Knob
Few Curry Leaves
1.5 cup Coriander Leaves
1 tsp Water
For Mixing Bhel
Puri & Sev
Finely chopped veggies (Tomato, Coriander, Raw Mango, Boiled Potato & Onion)

Sukha Bhel

  • Easy

Ingredients

  • 1 bowl Murmura
  • 1 tsp Oil
  • Turmeric Powder
  • Red Chilli Powder
  • 1/2 cup Rasted Peanuts & Chickpeas
  • as per taste Salt

  • For Chutney

  • 1/2 cup Roasted Chickpeas
  • 1 tsp Cumin Seeds (Jeera)
  • 1 tsp Coriander Seeds
  • 1 tsp Chaat Masala
    alternatively amchur powder or black salt can be used
  • Pinch of Asafoetida Powder (optional)
  • as per taste Salt
  • as per taste Green Chillies
  • 1 Finely Chopped Small Ginger Knob
  • Few Curry Leaves
  • 1.5 cup Coriander Leaves
  • 1 tsp Water

  • For Mixing Bhel

  • Puri & Sev
  • Finely chopped veggies (Tomato, Coriander, Raw Mango, Boiled Potato & Onion)

About

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“Sukha Bhel” is a popular Indian street food snack that hails from the state of Maharashtra. It’s a dry and crunchy mixture made with a variety of ingredients, including puffed rice (known as “murmura” or “poha”), sev (crispy chickpea flour noodles), chopped vegetables, chutneys, and various spices. 

Enjoy this delightful and tangy snack that’s bursting with flavor and textures. Sukha Bhel is a perfect street food treat and a great option for a quick and light snack at home.

Steps

1
Done

Start by dry roasting the Murmura (puffed rice) in a pan until it becomes crispy. Transfer it to a bowl and set aside.
In the same pan, add 1 teaspoon of oil.
Add a pinch of turmeric and red chili powder to the oil.
Add 1/2 cup of roasted peanuts and chickpeas to the pan.
Mix the peanuts and chickpeas well to coat them with the spices and oil.
Season with salt to taste.
Transfer the roasted peanuts and chickpeas to a separate bowl and allow them to cool.
To make the chutney, take a mixer jar.
2
Done

Add 1/2 cup of roasted chickpeas to the jar.
Add 1 teaspoon of cumin seeds (jeera).
Add 1 teaspoon of mildly roasted coriander seeds (dhaniya).
Add 1 teaspoon of chaat masala.
Optionally, add a pinch of asafoetida powder.
Season with salt to taste.
Coarsely grind the dry ingredients in the mixer.
Add green chilies (adjust to taste), a finely chopped small knob of ginger, a few curry leaves, and 1.5 cups of coriander leaves to the mixer.
3
Done

Add 1 teaspoon of water to help in grinding, and then coarsely grind the mixture again.
Transfer this chutney to a bowl.
Take a big mixing bowl.
Add the roasted Murmura (puffed rice).
Add the masala-coated peanuts and chickpeas.
Break some puris (fried bread) and add them to the bowl.
Add sev (crispy chickpea flour noodles) for added crunch.
4
Done

Add 2 tablespoons of the prepared chutney and mix all the ingredients well.
Add finely chopped veggies such as tomatoes, coriander, raw mango, boiled potato, and onions.
Squeeze lemon juice over the mixture for added tanginess.
Mix everything thoroughly.
Serve Sukhi Bhel in a paper cone or a plate and enjoy this scrumptious street-style snack!

Meghna's Food Magic

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