Bhut Jolokia Bhel Puri: A Spicy Street-Food Blast

Bhel puri combines crunchy puffed rice, tangy chutneys and fresh vegetables. A few drops of Bhut Jolokia (King Chilli) Pickle give this street-food favourite a bold Assamese twist. Often associated with Mumbai’s beaches and bustling streets, bhel puri has become a popular snack across India.

Traditional bhel puri balances the crunch of puffed rice and sev with fresh vegetables, sweet-and-sour tamarind chutney and spicy green chutney. Every mouthful offers a different combination of flavours and textures.

Bhut Jolokia is known for its intense heat, so start with a few drops of pickle, mix well and taste before adding more. Its distinctive flavour pairs well with onion, tomato and coriander without overpowering the other ingredients.

Rasaveda Bhut Jolokia Pickle makes it easy to add this iconic Assamese ingredient to everyday foods. In bhel puri, a small amount adds a fiery kick to the familiar mix of crunch and tang.

Ingredients

• 2 cups puffed rice (murmura)
• ½ cup chopped onion
• ½ cup chopped tomato
• ½ cup boiled potato
• 2 tablespoons finely chopped coriander
• 5–10 drops of Rasaveda Bhut Jolokia Pickle, to taste
• 2 tablespoons roasted peanuts
• 2 tablespoons sev
• 1–2 tablespoons tamarind (imli) chutney
• 1 tablespoon green chutney
• ½ teaspoon roasted cumin powder
• ½ teaspoon chaat masala
• ¼ teaspoon red chilli powder
• ¼ teaspoon black salt
• Salt to taste
• A small squeeze of fresh lemon juice

Preparation

1. Prepare the ingredients

   Finely chop the onion, tomato and coriander. Boil and dice the potato. Have everything ready before mixing so the puffed rice stays crunchy.

2. Make the base

   Add the puffed rice, roasted peanuts and sev to a large bowl. Stir gently without crushing the puffed rice.

3. Add the fresh ingredients

   Add the onion, tomato, potato and coriander for freshness and texture.

4. Bring in the chutneys

   Add the tamarind and green chutneys for sweetness, tang and spice.

5. Add the masalas

   Sprinkle in the roasted cumin powder, chaat masala, black salt and red chilli powder. Add regular salt if needed, then squeeze in a little lemon juice.

6. Add the Bhut Jolokia twist

   Start with a few drops of pickle and mix gently. Taste before adding more to suit your spice preference.

7. Mix everything together

   Toss briefly until the chutneys, spices and pickle are evenly distributed. Avoid overmixing so the puffed rice keeps its crunch.

8. Garnish and serve immediately

   Transfer to a serving bowl and top with extra sev, coriander and roasted peanuts. Serve straight away while it is crisp.

   Authored by- Spandan Sharma