Go Back Email Link


A healthier version of the traditional bhel puri where I've avoided using fried papdi and added a variety of vegetables and fruits. Filling and very tasty. 
5 from 16 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snack, Starter
Cuisine Indian


For Mamra/Puffed Rice:

  • 2-3 cups mamra, puffed rice
  • 1 tbsp oil
  • ¼ tsp turmeric powder
  • ½ -1 tsp red chilli powder
  • 1 tsp chaat masala powder

For the Healthy Bhel:

  • ½ cup thin sev optional
  • ½ cup sweet corn cooked
  • ½ cup bean sprouts cooked
  • ½ cup roasted peanuts
  • ½ cup pomegranate arils
  • ½ cup fresh fruit or fruits of your choice chopped
  • ½ cup cucumber finely cubed
  • ½ cup onion finely chopped
  • ¼ cup raw mango peeled and finely chopped
  • 1 cup baked roti or khakra pieces optional

To Serve:

  • 1 cup date tamarind chutney
  • ½ -1 cup green chutney


  • Preparation of Roasted Mamra/puffed Rice:
  • Preheat the oven to 150°C.
  • Put mamra (puffed rice) in a big bowl.
  • Add turmeric powder, oil and salt to it. Mix it well.
  • Put the mamra in a baking tray. Spread it out into a thin layer.
  • Roast the mamra for 20 minutes in the oven or till they become crunchy.
  • Remove the mamra from the oven and add chaat masala and chilli powder. Mix well. Let the mamra cool down a bit.

To Serve Healthy Bhel:

  • Add cucumber, bean sprouts, corn, fruits, onion, raw mango, baked roti or khakhra pieces, and sev is using any to the roasted mamra.
  • Mix well.
  • Serve with the date tamarind and green chutney.


  • Add boiled potatoes, cooked chickpea, raw carrot diced etc. In fact add whatever you wish.
  • I sometimes add boiled peanuts instead of  the roasted ones.
  • Add more fruits and vegetables to make it more healthier.
Keyword crunchy,, indian vegetarian, Street Food, vegan, vegetarian