Recipe for Hot Bhel

6 | 15 Minutes | by Nirali Tanna

This is an interesting version of kurmura bhel that my neighbor taught me. Its a cooked version of the popular roadside snack and can be made without a chutney. Perfect for those hunger pangs in evening.


10 Minutes


5 Minutes


Pure Veg.

TOTAL Servings



  • 4 Cups Puffed Rice (Kurmura)
  • ½ Teaspoon Cumin Seeds (Jeera)
  • ½ Teaspoon Mustard seeds (Rai)
  • 2 Pieces Green Chillies (Hari Mirch) (finely chopped)
  • ½ Cup Potatoes (boiled, peeled and chopped)
  • ½ Cup Tomatoes (Tamatar)
  • ½ Cup Onion (Pyaaz) (finely chopped)
  • ½ Teaspoon Turmeric Powder
  • 1 Teaspoon Chaat Masala
  • 2 Teaspoons Oil
  • Salt to taste
  • ½ Teaspoon Asafoetida
  • ¼ Cup Sev


  1. Place the puffed rice in a sieve under running water. for a few seconds. Ensure that the puffed rice is lighlty soaked.
  2. Heat the oil in a deep non-stick pan, add the cumin seeds and mustard seeds.
  3. When the seeds crackle, add the asafoetida, green chilies and saute.
  4. Add the turmeric powder, onions, tomatoes and salt. Mix well and cook on a medium flame for a minute.
  5. Add the damp puffed rice and mix well. Cook for 1 -2 minutes.

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