Using Indian Chutneys to make the Indian street food "Bhel Puri" | Shefaly Ravula | Skillshare

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Using Indian Chutneys to make the Indian street food "Bhel Puri"

teacher avatar Shefaly Ravula, Shef's Kitchen Classes

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Taught by industry leaders & working professionals
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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

5 Lessons (16m)
    • 1. Intro to Bhel Puri Street Food

    • 2. Garlic Chutney

    • 3. Tamarind-Date Chutney

    • 4. Bhel Puri Assembly

    • 5. Make it at Home!

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About This Class

Bhel puri was originally a snack dish in the state of Gujarat, along the west coast of India and now it has become a mainstay of Mumbai street food. It is a type of chaat (literally translates to “lick or taste”) and it is a dry snack mixture of varying textures with two to three different chutneys mixed in for incredible punchy lip-smacking flavor.  Each chutney can be used in an assortment of other dishes, individually or together. In India, you will either see chaat served on streetside vendors and carts or you'll see it under the appetizer section in restaurant menus. Other kinds of chaats include sev-puri, dahi-puri, vada-pav, pav bhaji, ragada-patis, and more. Even if you don't want to make the bhel puri dish itself, please do yourself a favor and make the chutneys!

*Note that the recipes are provided as well, as PDF files, in the class. 


Meet Your Teacher

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Shefaly Ravula

Shef's Kitchen Classes


Shefs Kitchen is a recipe website celebrating flavors around the world with seasonal produce while striving to eat healthy, nutrient-dense tasty meals.

A local veteran cooking instructor and recipe developer with a medical background, Shef focuses on quality ingredients for global, seasonal, and healthy cooking plus an occasional indulgence in specialty desserts.

Shef's emphasis is on Indian regional, Indian-inspired, and other ethnic dishes, while incorporating local produce and goods. She often applies her passion in nutrition and background in medicine in her cooking classes to showcase that food can be medicine.

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1. Intro to Bhel Puri Street Food: welcome to another online cooking class. My name is Shefali Rev. Ola. I'm a cooking instructor and a food writer, and I've done a few online cooking classes. After doing many years of in person cooking classes, today's class is going to be on an Indian street food called Pill booty. My mom loved it and we would have it at parties and, um, just it was just a lovely dish. It has a lot of different textures going on in it. It's a crunchy sort of snack mix, and the crunch comes from different things like that. There's, ah, mix you can buy. It's called pudding mix. I'll show you in a little bit. It has rice puffs and little wheat crackers and chickpea noodles. It's sort of a combination of this street food dry mix. So in that go some vegetables, tomato and some potato, sometimes some raw mango. I love pomegranate in it, too, but the key ingredient the punch, the flavor comes from the chutneys. And that's really what the dishes about and what this class is gonna be about. I'm gonna teach you the three chutneys that I put in pale booty, but essentially you just need a lot of garlic, a lot of tamarind, a lot of sweet, savory spice, all kinds of things going on at the same time. And then at the end, we'll put it all together and, um, and talk with you about how to serve it. 2. Garlic Chutney: Okay, so the first jetting we're going to do is garlic chutney. It's fresh garlic, raw garlic. It's uncooked. Chutney has a lot of pungent flavour by itself. It would be really strong, but some people garlic lovers, you can eat this by itself. You can eat it on non Indian food in various ways, but it's super easy to make their everything into a blender. So the first thing would be just some unsalted peanuts, raw unsalted peanuts right into the bottom and then tons of garlic. So I've got about 20 cloves of garlic here, a little bit of chopped fresh ginger root. You don't have to peel it. And I have Kashmiri chili powder. Um, sorry, this one's Kashmiri chili powder. They're a little different in color. This one is Kashmiri chili powder. It's a brighter red paprika has got a little bit of a dollar a red, so we put more paprika than the chili powder. Pepper is really not too much for flavor in this dish. The garlic would be would really overpowered paprika. I learned this from my mom, and she uses public a lot for color in her Indian dishes. So paprika and a little bit of chili powder. So Kashmiri chili powder is, um, a type of Indian chili powder. You can use any chili powder well, Indian, preferably there different kinds that are marked in bags. When you shop at the supermarket, some say just hot red chili powder. Some say rations. But the chili powder, some say Kashmiri, um, you can use any of, um, Kashmiri is gonna be the mildest if you don't want to use an Indian one because you don't have time to go to the store or get some use cayenne, but use less. Ah, some salt. I use kosher salt in all my recipes just for just keeping it standard all across the board on all my recipes and then a little bit of lemon juice, lastly for color. And to give it some body actually is some bell pepper and red bell pepper, and I have already had half of one cut here, so I'm using this. But if you had the whole one, the way you would want to cut it is just half down the middle and then put it on its side because you would think that you should shop on this side, but these have really slippery skins, so really the better, safer waiting. His nice girls on a bell pepper is to do it this way, and you'll just have more traction and stability. And to get this part out, that's what I would do. First. Get the seeds out. You can use your hands and just pull it apart. I'm just going to give it a rough chop. I think that's probably enough. Maybe a little bit more. And all of this goes in the blender. A swell in chutneys. We're looking for a poor, a ble consistency easy enough to pour, maybe like maple syrup or a little bit thicker, but not quite a spread herbal paste. So let's give this a go. So I'm gonna add about 1/2 cup. Water is what I am guessing this needs when it needs more water is when your blender has sort of stopped and kind of get stuck. So then you want to open it and a little bit more water and keep doing that until you achieve your consistency that you're going after. Just done in 30 seconds. Show you this gorgeous color and boy, it's pungent 3. Tamarind-Date Chutney: So the second chutney is the Tamarine date chutney. It's that brown chutney that if you've been to an Indian restaurant, um, when you're having, when you're sitting down on your maybe either ordering appetizers or you get those Papa Tim's that they serve you. It's sort of the version of chips and salsa, but it's popular with this chutney. That's what we're making here today. It's very sweet and tart. So that's the beauty of this chutney is that it's sweet and tart, Um, and it's just a great flavor, all of it. Tamarind is a fruit, and you can use tamarind in its purest form, which is you can buy it like this. This is dried tamarind pulp. This has seeds in it. Even if the package will say seedless, there will be seeds and they're very, very, very hard. But this is what the pulp looks like. It's soft, squishy. You would soak this and strain it, and then you. That's what would give you the original tamarind concentrate base. But when you don't want to do this, what you dio is by tamarind concentrate, and there are lots of different forms. You confined him in Asian supermarkets and Indian supermarkets and online. This concentrates very, very strong. So a little tiny bit you'll taste a lot of, you know, that sort of that puckering mouth feel that you might get, um, when you have something super sour So we just need a little bit of this, and that's what I've got poured in right here. Heat up some water about 3/4 cup to start on a the tamarind paste. I would start with, like, half a tablespoon, and then if you feel like it's not sour enough, you can double that amount to solve that a bit. But you don't have to wait too long over you. Add the dates in. This is 10 Medjool dates, thes air, sweeter and juicier and softer and plumper and really, really good. And then I had pitted them and chopped Um, you wanna let that soak in? We can always add more water later to this chutney if we need to make it thinner, but right now I think we're good. Don't let that soak while we gather our spices, cumin, I've coriander, that Indian chili again and a little bit of salt. Let's stir that up and you want to bring it to a simmer, so I'm gonna raise the heat a little bit. Let those spices sort of cook with the tamarin. And with the dates, this doesn't have to take long. 5 to 10 minutes. Go ahead and cover that. So that's been simmering for just five minutes. The dates are softening their already soft, so you don't really need to spend time on this. I'm gonna add a little bit of sugar. I'm gonna put in about half, which is typically what I do. However, when I teach, um, people tend to like it sweeter. So I do put the whole thing in, stir this up, and then we're just gonna let it cool down a bit before we go to the blender. I have the cooked dates with the tamarin and the spices right in here, going into my blender. I know we did a lot of blender work here for this dish. I know that. I need a little bit of water in here, so we're gonna go ahead and and some water when add abound. Just 1/4 cup to start with. In the recipe I wrote for up to remember this is going over a really crispy snack mix so you don't want it to watery. Otherwise, it will make that dish pretty soggy. This is what we're looking for. I always have a hard time describing horrible, like pancake syrup. Not really maybe pancake batter, and now you would taste for the sweetness and the tartness. So I know if you're new to this, you don't know what to look for. So you definitely want to taste some tartness. Where, um, there's a little bit of pucker, but there's some faint sweetness at the end as well. So that's about how you might want it. Um, not, you know, not like a lemon that's too strong, but you want that sweet tart balance. 4. Bhel Puri Assembly: Okay, so here we are ready for the final assembly of the dish that we're talking about the paint booty, which I'm so excited because I get to eat some. Here is the mix I was talking about. In the beginning of the class, you'll see either the words a pale mix or you'll see Bombay Bhel mix, or you'll see pale foodie. P u r I doesn't matter. Just get any of those. And as you can see, it's made of thes rice puffs. The these are aversion, but they're made out of wheat. And then there's some bigger, like cornflakes and wheat crackers, and then these air chickpea noodles. It's a lot of different things. It is not gluten free. Um, if you wanted something gluten free, you'd need to do just the chickpea noodles on the rice crackers, which probably is hard to find, so you'd have to assemble your own. This is just those chickpea noodles, but a rule thin version. A riel, um, you know, over Miss Ellie. Almost thes air. Crunchy, as is this, and this is really just meant to be a garnish. It looks really pretty on top, and then we have the cilantro chutney, which I didn't show you in this class. But it is on some of my other classes online, as well as the recipe being on my website and then for texture. You also have some onion, coarsely chopped white or yellow. It doesn't matter. Sweet onions, Great. Some cooked potato, some fresh cilantro again. You don't have to have to wonder if you don't love it, but, um, it's great as a garnish. And tomatoes, tomatoes, air. The other ingredient here that's gonna make this dish soggy right away. So thes four things. The liquid things are the ones we're gonna add last before we serve the dish. Okay, so now let's assemble the whole thing super easy, and you can do it right in front of your guests or you having a party in doing this or, um, you just make sure you serve it right. You put it together right before you serve. So you start with the male mix. About one cup per person goes into a little bit of onion. Not too much, a little bit of potato. This is about what the person wants do. They're not like a lot of onion did he put half? Do they want sweet potatoes instead of potatoes? You can do that a little bit of salon. True, let's do our chutneys next so I do the garlic about one tablespoon of ease chutney per person to start with, and then you can. If they like it sweeter. You can add more of the tomorrow, and I feel like it's my Syria. You can add the garlic etcetera. Remember, this is your rule. Spicy, pungent. One. This when you can go a little heavier on because it has a lot of flavor and not a lot of heat. This is your sweet tart one. Sometimes if you're feeding kids, they want more of this and less of the others because it's super sweet. Then we'll do tomatoes sort of towards the end, because you're pretty juicy. I do use Roma's because they're a little less juicy, but But then again, summer ripe tomatoes taste delicious and do that, too. Put it all together. You do need a breath mint after eating, and then you can serve into these little snack bowls or appetizer bowls or whatever. And lastly, don't forget the crunchy chickpea noodles. The save on top. Maybe a little more cilantro and I Britain options. My mom always put pomegranate seeds for color and for texture to and they look beautiful. So you could do that as well. And there you go. 5. Make it at Home!: Well, we're at the end of our cooking class teaching you this popular Indian street food called Pair Pootie. I really hope you enjoyed it. I wish I could teach you in person so you could smell everything and get your hands on the materials and the ingredients. But at least I can reach more people this way. And I hope you learned some things about making chutneys and sort of putting everything together into this one lovely dish that I think you'll enjoy for many, many years. There are so many other Indian street foods. There's just so many. I love going to India just to have them all, and I do hope to teach more of them and other Indian dishes going forward. Feel free to leave a comment, email and any any way of communicating with me about what you'd like to see more of with online cooking classes. Thank you so much. This is Shefali Rev. Ola at Chef's kitchen dot com. Thank you