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.

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Prep Time 5

Servings: 3

Ingredients Method Notes

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, finely chopped (optional)
2 tbsp fresh cilantro, chopped
2 tbsp pomegranate seeds (optional)
1/2 cup Ataulfo mango, cut into small cubes (optional)

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)

Method

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.