Avocado Bhel
A fresh, no-cook twist on classic Mumbai bhel puri with creamy avocado chunks, puffed rice, sev, and a squeeze of lime. Ready in 5 minutes and perfect for summer snacking.
Ingredients
For the Bhel
- 2 cups puffed rice murmura
- 1 cup thin sev plain or masala
- 2 ripe avocados cut into 1/2-inch cubes
- 1 medium tomato finely chopped
- 1 small red onion finely chopped
- 1 green chili optional; finely chopped
- 2 tbsp fresh cilantro chopped
- 2 tbsp pomegranate seeds optional
- 1/2 cup Ataulfo mango optional; cut into small cubes
For the Seasoning
- 1 tbsp fresh lime juice
- 1/2 tsp chaat masala
- 1/4 tsp roasted cumin powder
- salt to taste
- 1-2 tsp tamarind chutney optional
- 1-2 tsp green chutney optional
Instructions
Prep
- Finely chop the tomato, onion, green chili, and cilantro.
- Halve the avocados, remove the pit, and score the flesh into 1/2-inch cubes in the skin. Scoop out with a spoon and set aside.
- If using mango, cut the Ataulfo mango into small cubes and set aside.
Make the Classic Bhel
- In a large mixing bowl, combine the puffed rice and sev. Toss briefly.
- Add the chopped tomato, onion, green chili, and cilantro. Toss to mix.
- Sprinkle in the chaat masala, roasted cumin powder, and a pinch of salt. Toss again.
- Squeeze the lime juice over the top and toss once more. Taste and adjust salt or chaat masala.
- If using, drizzle tamarind chutney and green chutney over the top and toss to coat.
Add Avocado and Serve
- Add the avocado cubes and fold them in gently — keep the pieces intact, do not mash.
- If using mango, fold in the mango cubes the same way.
- Top with pomegranate seeds and a little extra sev.
- Serve immediately.
Notes
Serve right away: puffed rice goes soft quickly once mixed. Assemble just before eating.
Ripe but firm avocado works best — the cubes should hold their shape in the bowl.
Try Ataulfo mango: the sweetness balances the tangy chaat masala beautifully.
Kid-friendly: skip the green chili and green chutney. The avocado makes it naturally mild.
Make-ahead: chop all vegetables and keep in the fridge. Mix the bhel only when ready to eat.
Storage: does not store well once assembled. Eat within 15-20 minutes or the puffed rice goes soggy.
Gluten-free: use certified gluten-free sev or substitute roasted peanuts for crunch.
Tried this recipe?Let us know how it was!