Bhel Puri is a snack synonymous with the beaches of Mumbai ( Bombay), such as Chowpatty. The snack is available all across India, and may be known by different names - BhelPuri in Mumbai, Jhaal Muri in Kolkata.

Puffed rice and Sev, a fried snack made from Besan flour, form the base of the bhel. To make bhel Puri, finely cut tomatoes, onions and chillies add these to this base. Other versions of the

snack include potatoes in a spicy onion base. Chutneys may be added to give it a sweet or spicy flavour.Sev, a chickpea based topping is sprinkled and garnished with coriander leaves. It is then served with toasted Puris, (a deep fried wheat bread). The result is a sour/pungent/sweet tasting evening snack.

Bhel Puri is usually made with two different "chutneys" (Hindi for sauce) – one, spicy chutney made of green chilli and the other, sweet chutney made of dates. Diced red onion, diced tomatoes, thin sev, cilantro leaves and peanuts are the other ingredients of the standard BhelPuri. Some add pomegranate seeds or diced raw mango for better taste. What additional ingredients go into the Bhel Puri entirely depend up on the ingenuity of the vendor and preference of his customers. The final taste may differ slightly between regions and vendors.

Individual customer can also request for variations in quantity of each ingredient used like in any of the Chaat dishes.

Bhel Puri is served in a quarter plates and eaten with spoon. It is common for people to have it packed to be eaten while on the move or at home. In northern India Bhel Puri, along with other Chaats, are sold at exclusive Stalls or specially designed push carts. In the southern parts, particularly in cities like Bangalore, Bhel Puri and other Chaats are a part of the menu on many fast food vegetarian restaurants. It is dispensed across a specially designed self contained counter having modern gadgetry to prepare it. The traditional Chaat eaters resent these modern stalls accusing them of dishing out bland and unsavory stuff. Traditional Chaat vendors from northern regions, particularly from West Bengal and Bihar, are popular in all major cities for their spicy mixes and Chutnies.

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