1. Mexican style chaat
  2. Aloo channa bruschetta
Thai style bhel puri - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 20 Minutes
  • Serves : 2-3
  • Author : Jeyashri
  • Recipe Category : Tiffin| Snack
  • Description : Thai style bhel puri, popular Indian chaat bhel puri, made using home made thai sauce, a must try fusion recipe.

Puffed rice | pori 3 cups Raw mango 1/4 cup (thinly sliced) Cucumber 1/4 cup (thinly sliced) Carrot 2-3 tblsp (thinly sliced) Onion 1 (optional) Sev to garnish Roasted peanuts 1/4 cup For the Thai sauce Sugar* 1/ 4 cup Garlic 1 clove Chilli flakes** 2- 3 tblsp Lemon juice 2 tblsp Chilli sauce 2 tblsp Grated ginger 1/2 tsp (optional) Corn flour 2 tsp Water 1/2 cup Salt 2 pinches Chaat masala 2 pinches(optional) * I used raw sugar, you can use white sugar or brown sugar too. Try jaggery also, personally i haven’t tried but guess it must be good. **Instead of chilli flakes you can use red chili powder. Adjust the measurement according to the spiciness of the red chili.

Method :

  • In a pan add the sugar, red chili flakes, finely minced garlic, chilli sauce and a pinch of salt.
  • Add the lemon juice to this.
  • Add 1/2 cup of water and bring to a boil. Let this boil for 2-3 minutes.
  • Mix the corn flour in 1 tblsp water without any lumps and add this to the pan.
  • Mix well and boil for a minute till the sauce becomes glossy and get the consistency of sweet chutney | sauce.
  • Add the chaat masala.
  • Switch off the flame. Mix well.
  • Let this cool.
  • This yielded around 1/3 cup of sauce.
  • Let’s make the Thai bhel puri now.
  • In a wide bowl add the puffed rice(pori), sliced carrot, mango and cucumber, 3-4 tblsp of thai sauce(adjust according to your preference), a pinch of salt.
  • If adding onions, slice it into thin slices and add it too.
  • Mix well.
  • Garnish with sev.
  • Serve immediately.
  1. You can add some sweet chutney to the bhel puri, if you want more of an Indianised version.
  2. Some pomegranate seeds can be added to the this thai bhel puri.
  3. Sugar can be replaced with jaggery or brown sugar.
  4. The remaining sauce can be stored in the refrigerator for a week.
  5. The thai sauce can be used as a dip too.
  6. You can add few toasted sesame seeds to the bhel puri.
  7. Also some finely chopped Pineapple bits can be added if you prefer a sweetish taste.

Method with step by step pictures :

  • In a pan add the sugar, red chili flakes, finely minced garlic, chilli sauce and a pinch of salt.
  • Add the lemon juice to this.
thai sauce 1 - 2
  • Add 1/2 cup of water and bring to a boil. Let this boil for 2-3 minutes.
  • Mix the corn flour in 1 tblsp water without any lumps and add this to the pan.
  • Mix well and boil for a minute till the sauce becomes glossy and get the consistency of sweet chutney | sauce.
thai sauce 2 - 3
  • Add the chaat masala.
  • Switch off the flame. Mix well.
thai sauce 3 - 4
  • Let this cool.
  • This yielded around 1/3 cup of sauce.
  • Let’s make the Thai bhel puri now.
  • In a wide bowl add the puffed rice(pori), sliced carrot, mango and cucumber, 3-4 tblsp of thai sauce(adjust according to your preference), a pinch of salt.
  • If adding onions, slice it into thin slices and add it too.
thai style bhel poori - 5
  • Mix well.
  • Garnish with sev.
  • Serve immediately.
Thai style bhel puri - 6
  1. You can add some sweet chutney to the bhel puri, if you want more of an Indianised version.
  2. Some pomegranate seeds can be added to the this thai bhel puri.
  3. Sugar can be replaced with jaggery or brown sugar.
  4. The remaining sauce can be stored in the refrigerator for a week.
  5. The thai sauce can be used as a dip too.
  6. You can add few toasted sesame seeds to the bhel puri.
  7. Also some finely chopped Pineapple bits can be added if you prefer a sweetish taste.