Cucumber Bhel Poori
15 Min

Cucumber Bhel Poori

Bhel poori is a common Indian street food native to Mumbai and cities in Gujarat. Usually made with puffed rice (a very common snack in India) and varying mixes of seasonal vegetables, herbs, chutneys and crunch bits of chickpea flour or wheat flour. This is an instant ‘salad’ so put it together just before eating. The ‘bhel’ refers to puffed rice and ‘poori’ refers to bits of pooris (fried wheat puffs) crushed just before mixing. Here we are replacing the poori with sev, a crispy chickpea noodle found in most Indian grocery stores.
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Cook Time

15 Minutes



Step 1
Peel the cucumber if necessary and dice into 1/2-inch pieces.
Step 2
Just before serving, toss the diced cucumber with puffed rice, pomegranate seeds, sev, cilantro, minced onion, cilantro mango chutney, peanuts, and lime juice.
Step 3
Divide into bowls and serve immediately.
1 small cucumber
1 cup toasted puffed rice (see notes)
1/2 cup pomegranate seeds
1/2 cup sev (see notes)
1 cup chopped cilantro (optional)
1/2 cup minced red onion (optional)
1/2 to 1 cup of Cilantro Mango Chutney
2 to 3 tablespoons toasted chopped peanuts
Juice of one lime

Notes & Variations

  • Puffed rice is usually available at most Indian grocers – if not, replace with Rice Krispies. To toast, spread them on a flat baking sheet and bake at 350°F for 5 to 7 minutes.
  • If sev is unavailable, replace with crushed potato chips.
  • Bhel poori can be customized to your desires – replace the pomegranate seeds with blueberries; cucumber with diced apple; red onion with scallions or green onions.
  • For added sweetness, add more mango cilantro chutney or drizzle honey or maple syrup. Alternately for added spice, add minced serrano peppers or more chili powder.
15 Min

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We have the "cilantro tastes like heaven" gene.

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