Golden bhel
If you are chaat lover, you’ve got to try this spicy and tangy bhel made with an incredibly delicious golden chutney mixed together with poha chivda
If you were to type the words ‘golden bhel’ in google, you are most likely to see the address of the famous street side vendor in Mumbai who is the creator of this delectable chaat. Hidden away from a busy street, in a residential complex, this vendor is most popularly known for his golden bhel, named so due to its colour. A must-have chaat that is perfectly spicy due to his signature ‘golden chutney’ that is generously mixed over fried poha (no murmura here!), potato and onion mix.
It is hot spicy but the contrast with the mellow potato and crunch from the fried poha makes a bite worth asking a bottle of cold water for! Of course, on request, he customizes the spice level getting it just right for each of his customers. The distinct taste of his golden chutney makes or breaks this simply addictive bhel. In fact, I have seen so many his customers requesting for that signature chutney to carry home too.
Inspired by this delectable chaat, here is my version of his famous golden bhel. The quantity of the golden chutney in my recipe makes about ¾ cup of dry spicy goodness but customize it according to your needs. Make it thinner by adding water or increase or reduce the number of chilies as per your preference.
I like to use store bought diet chivda pack for this bhel, however you could use homemade chivda as well as long as the chivda is made of thick poha. The thin poha chivda with the chutney won’t give the same textural bite and in fact will turn quite mushy.
It is a great party food too, quick and easy. Best of all, your guests can customize as per their need and unlike a regular bhel, this one doesn’t need too many condiments. It is also gluten free as well as vegan too.
If you liked this recipe, I am sure you will love these too:
Golden bhel is one of my favourite chaats to eat, I hope it will be yours too. If you were to make it, do let me know in the comments below or tag me on social media. It would be wonderful to know your feedback.
Recipe Card
Golden bhel
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Indian
PREP TIME
20 minutes
COOK TIME
0 minutes
SERVINGS
Serves 2-3
Author: Hema B Kathrani | Cuisine: Indian | Category: Snacks
Prep Time: 20 minutes | Cook Time: 0 minutes | Servings: Serves 2-3
If you are chaat lover, you’ve got to try this spicy and tangy bhel made with an incredibly delicious golden chutney mixed together with poha chivda
Ingredients
- 150 gm poha chivda *see notes
- 1 large potato, boiled and cubed
- 1 medium onion, finely chopped
- 3 tbsp raw green mango, finely chopped
- Chaat masala as needed
- Coriander to garnish
- For golden bhel chutney:
- 1 cup plain boondi
- 10 green chilies
- ¼ inch ginger
- 1 large garlic clove
- ¼ cup packed coriander leaves
- ½ tsp aamchur powder
- ¼ tsp cumin powder
- ¼ tsp black salt
- A pinch of turmeric powder
Method
- Make the golden bhel chutney:
- In a blender, grind chilies, ginger and garlic along with the dry masala; aamchur powder, cumin powder, black salt and turmeric powder till smooth
- Scrape the grinder so that the masala loosens up and then add boondi and coriander leaves. Blend again till it forms a ball
- Add the salt only if needed
- Remove and keep it aside.
- Make the bhel:
- In a large bowl, add poha chivda, potato, onion, raw mango and mix gently.
- In another bowl, place the chutney and add 2-3 tbsp of water to bring it to a semi-dry consistency.
- Combine the semi-dry chutney to the poha mix and fold it through.
- Add chaat masala and garnish with coriander.
- Serve immediately.
Notes
- I used a store-bought diet chivda pack for this bhel, however if you are using a homemade poha chivda, use the one which is made with thick poha.
- You can also use plain bhujia instead of boondi for the chutney.
- The golden bhel chutney is meant to be hot and spicy, however you can adjust the spice level according to your taste.
- Customise the bhel according to your taste, you can add more or less potatoes than stated, use lesser quantity of chutney or skip the green mango. It is a versatile recipe and will still taste delicious with changes in the quantities used.
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