Globaleducollege at 00:12, 31 January 2026

2026-01-31T00:12:44Z

New page

{{short description|Indian snack}}
{{good article}}
{{Use dmy dates|date=January 2019}}
{{Use Indian English|date=January 2019}}
{{Infobox prepared food
| name = Bhel puri
| image = File:Behael Puri (6105489342).jpg
| alt = A bowl of several ingredients, including round crisps of dough, thin strands of dough, puffed rice, chutney, and vegetables
| caption = Bhel puri
| place_of_origin = [[Cuisine of Mumbai|Mumbai]]
| associated_cuisine = [[Gujarati cuisine]]
| creator = [[Vithal Bhelwala]] (claimed)
| type = [[Chaat]], [[farsan (food)|farsan]], [[salad]]
| served =
| main_ingredient = [[Muri (food)|Puffed rice]], [[sev (food)|sev]], [[papri]], [[chutney]]
| minor_ingredient = [[Potato]], [[onion]], etc.
| variations = {{hlist|[[Jhalmuri]]|[[masala puri]]|[[churumuri]]}}
| similar_dish = {{hlist|[[Panipuri]]|[[sev puri]]}}
| calories =
| other =
}}
'''Bhel puri''' (also '''bhelpuri''', '''bhel poori''',<ref name="Ayto" /> or simply '''bhel'''<ref name="Krishna" />) is a savoury snack and a type of [[chaat]], commonly served as [[street food]]. It is made of [[puffed rice]], crunchy [[puri (food)|puri]]s, and [[sev (food)|sev]], which are layered with ingredients such as [[potato]] and [[onion]] and topped with [[chutney]]s—typically a [[coriander leaf]] chutney and a tangy [[tamarind]] chutney. Combining as many as fifteen ingredients, it incorporates contrasting textures and flavours. Bhel puri is originally from [[Mumbai]] and is rooted in [[Gujarati cuisine]]. Many similar versions of puffed rice snacks exist across India, including [[jhalmuri]], [[masala puri]], and [[churumuri]].

Bhel puri is the most popular [[Street food of Mumbai|street food in Mumbai]], popular on the city's beaches, and is also served at restaurants. Its origin is disputed. Bhel puri may have been invented by Gujarati migrants in Mumbai as an adaptation of [[North Indian cuisine|North Indian]] chaats. Among other theories on the snack's origin, Mumbai's [[Vithal Bhelwala|Vithal]] restaurant (established 1875) claims to have invented the dish. It began being sold as street food by [[Uttar Pradesh]]i migrants, while Gujaratis and other communities in Mumbai created variations. By the mid-twentieth century, it was a popular dish among all of the city's ethnic groups. Bhel puri is a popular street food in many parts of India, including [[Street food of Kolkata|in Kolkata]]; it is also served by Indian restaurants in other countries.

== Description ==
Bhel puri has a base of [[puffed rice]], [[papri]] (thin, crispy [[puri (food)|puri]]s), and [[sev (food)|sev]] (thin, deep fried pieces of flour), layered with ingredients such as boiled [[potato]]es and chopped [[onion]]s, and topped with [[chutney]].{{sfn|Bindloss|2012|p=24}}<ref name="Khamgaonkar" /><ref name="Packel" /> Various vendors have different recipes, using different proportions of these common ingredients.<ref name="Khamgaonkar">{{Cite news |last=Khamgaonkar |first=Sanjiv |date=12 July 2017 |title=40 Mumbai foods we can't live without |url=https://www.cnn.com/travel/article/mumbai-food-dishes |access-date=9 December 2025 |work=[[CNN Travel]]}}</ref> It is typically made with two chutneys: a spicy, tangy [[tamarind]] chutney (made with [[date (fruit)|date]]s and [[jaggery]]) and a [[coriander leaf]] chutney (made with [[Mentha#Culinary|mint]], [[Chili pepper|chilli]], and [[peanut]]s).{{sfnm|1a1=Trefler|1y=2011|1p=303|2a1=Khoja-Moolji|2y=2023|2p=141}} A red garlic chutney may additionally be used.<ref name="Vijayakar" /> Other ingredients used include coriander leaf, [[tomato]], fried [[lentil]]s, nuts, and spices such as chilli, [[cumin]], and salt.<ref name="Vijayakar" /><ref name="Saberi" />{{sfnm|1a1=Malhi|1y=2004|1p=216|2a1=Trefler|2y=2011|2p=303|3a1=Bindloss|3y=2012|3p=24}} In [[Mumbai]], bhel puri commonly includes raw [[mango]].<ref name="Elsa">{{Cite news |last=Elsa |first=Evangeline |date=May 17, 2021 |title=Pani puri and chaat: Everything you need to know about the great Indian leveller |url=https://gulfnews.com/food/pani-puri-and-chaat-everything-you-need-to-know-about-the-great-indian-leveller-1.1613487889043 |access-date=11 December 2025 |work=[[Gulf News]]}}</ref>

[[File:Indian cuisine-Chaat-Bhelpuri-06.jpg|thumb|alt=A street food vendor spoons onions onto newsprint to serve. His stall has several ingredients, including puffed rice, peanuts, tomatoes, lemons, and chillis.|Bhel puri vendors mix ingredients one at a time.]]
Bhel puri is a type of [[chaat]], or savoury snack.{{sfn|Bindloss|2012|p=24}} Like other chaats, it uses deep fried ingredients; however, it does not use [[dahi (curd)|dahi]], and it may have as many as fifteen basic components, unlike typical chaats with only two or three.{{sfn|Sanghvi|2004|p=101}} Bhel puri has a balance of sweet, tart, and spicy flavours, as well as different textures; the dish is prepared by adding one ingredient at a time to preserve each texture.{{sfn|Mallapragada|2017|p=93}} According to food writer [[Vir Sanghvi]], the texture relies on precise timing and proportion, and the complexity of the texture is not typical of [[Indian cuisine]].{{sfn|Sanghvi|2004|p=101}} Some people classify bhel puri as a [[salad]].{{sfn|Bindloss|2012|p=24}}


Bhel puri is a [[street food]], usually eaten while standing; it is traditionally eaten by hand, using the papri to hold the food,<ref name="Packel" /> although a spoon may be used.{{sfn|Bindloss|2012|p=24}} Vendors, known as {{lang|hi-Latn|bhel[[Wallah|wallas]]}}, serve it on [[leaf plate]]s{{sfn|Trefler|2011|p=303}} or [[newsprint]].<ref name="Vijayakar" /> Bhel puri is most commonly an evening snack.<ref name="Khamgaonkar" />{{sfn|Custodio|Ynion|Samaddar|Cuevas|2021|p=6}} It is also served as a [[farsan (food)|farsan]], a category of [[afternoon tea]] snack in [[Gujarati cuisine]].{{sfn|Sen|2009|p=407}} Bhel puri, like many street foods, is served raw, which is a risk factor for [[foodborne illness]].{{sfn|Sabharwal|Arya|Verma|2020|pp=82}} Some studies have found high rates of bacteria such as ''[[E. coli]]'' in bhel puri.{{efn|Studies have found bacteria in bhel puri from street vendors in [[Vadodara]], Gujarat, in 2005; [[Bangalore]] in 2010;{{sfn|Das|Rath|Mohapatra|2011|pp=567–568}} and [[Buldhana District]], Maharashtra, in 2012.{{sfn|Sabharwal|Arya|Verma|2020|pp=81}}}}

Ingredients similar to bhel puri are also used for the chaats [[panipuri]], [[sev puri]], and [[dahi puri]], which are instead made with small, spherical puris and do not use puffed rice.<ref name="Vijayakar" /> Bhel puri is one of many snacks based on puffed rice;{{sfn|Malhi|2004|p=216}} other versions exist in many parts of India, modified to suit local cuisines.<ref name="Sripathi">{{Cite news |last=Sripathi |first=Apoorva |date=24 September 2015 |title=Relish the local flavour |url=https://www.thehindu.com/features/metroplus/Food/chennais-indigenous-chaat-masala-pori-tapioca-chips-and-more/article7565909.ece |access-date=11 December 2025 |work=[[The Hindu]]}}</ref> The [[Bengali cuisine|Bengali]] variant of bhel puri is called [[jhalmuri]], which is made with [[mustard oil]].{{sfnm|1a1=Malhi|1y=2004|1p=152|2a1=Dev Kumar|2a2=John Muthiah|2a3=Adhikari|2y=2025|2p=18}} [[Masala puri]] is another version, made with boiled peanuts.<ref name="Sripathi" /> In the [[cuisine of Karnataka]], a similar dish is [[churumuri]] (also called mandakki), which, unlike bhel puri, is mixed to order; a variant of mandakki called girmit also includes cooked ingredients.<ref>{{Cite news |last=Narayan |first=Shoba |author-link=Shoba Narayan (writer)|date=8 June 2023 |title=Better than bhel puri: Girmit or mandakki |url=https://www.hindustantimes.com/cities/bengaluru-news/the-ecosystem-of-karnataka-s-churmuri-and-girmit-a-connection-between-people-and-a-customised-snack-experience-101686167215117.html |access-date=11 December 2025 |work=[[Hindustan Times]]}}</ref> An [[Indo-Chinese cuisine|Indo-Chinese]] chaat dish called [[Chinese bhel]] is based on bhel puri<ref>{{Cite news |last=Mishan |first=Ligaya |date=1 August 2013 |title=The Marriage of Indian and Chinese Cuisines |url=https://www.nytimes.com/2013/08/07/dining/reviews/hungry-city-spice-symphony-in-midtown-east.html?searchResultPosition=13 |access-date=11 December 2025 |work=[[The New York Times]]}}</ref> and uses noodles, [[scallion]]s, and [[chilli sauce]].<ref name="Krishna">{{Cite news |last=Krishna |first=Priya |author-link=Priya Krishna (journalist) |date=17 August 2020 |title=Chaat Is More Than the Sum of Its Many Flavors |url=https://www.nytimes.com/2020/08/17/dining/chaat-recipes-maneet-chauhan.html |url-status=live |archive-url=https://web.archive.org/web/20250503134416/https://www.nytimes.com/2020/08/17/dining/chaat-recipes-maneet-chauhan.html |archive-date=3 May 2025 |access-date=9 December 2025 |work=[[The New York Times]]}}</ref>

== History ==
=== Origin ===
{{Multiple image|total_width=260
| image1=Shew mothi.jpg |alt1=A long strand of sev
| image2=Puffed Rice 1.jpg |alt2=Puffed rice
| footer=[[Sev (food)|Sev]] and [[puffed rice]] are ingredients used in [[Gujarati cuisine]].
}}
Sanghvi writes that, while the category of chaats originated in [[North Indian cuisine]]—particularly [[Uttar Pradesh cuisine|that of Uttar Pradesh]]—bhel puri is generally said to have originated in the [[cuisine of Mumbai]].<ref name="Sanghvi 2020" /> Rooted in both Uttar Pradeshi chaat and Gujarati foods,<ref name="Sanghvi 2020" /> it is considered a Gujarati dish.<ref name="Ayto" />{{efn|Sanghvi states that bhel is "probably" a Gujarati dish, despite being from Mumbai, Maharashtra, considering it an inconsequential distinction as Maharashtra and Gujarat [[Bombay State|had no official division before 1960]].<ref>{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=10 September 2016 |title=Who invented the rasgulla and Mysore pak? |url=https://www.hindustantimes.com/brunch/who-invented-the-rasgulla-and-mysore-pak/story-WQ2sOek81dov6l6q0W7wkK.html |access-date=11 December 2025 |work=[[Hindustan Times]]}}</ref>}} Sanghvi describes it as the only chaat dish that did not originate in North India.{{sfn|Sanghvi|2004|p=101}} According to food writer Vikram Doctor, it is based on chaat as well as the category of puffed rice snacks, which is from East and South India.<ref name="Packel">{{Cite news |last=Packel |first=Dan |date=19 October 2011 |title=Inside India's Street Food Paradise |url=https://www.afar.com/magazine/indias-street-food-paradise--2 |access-date=12 December 2025 |work=[[AFAR (magazine)|AFAR]]}}</ref> According to Sanghvi, the ingredients like sev and puffed rice are of Gujarati origin,<ref name="Sanghvi 2020">{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=26 July 2020 |title=Rude Food by Vir Sanghvi: A requiem for Bombay bhelpuri |url=https://www.hindustantimes.com/brunch/rude-food-by-vir-sanghvi-a-requiem-for-bombay-bhelpuri/story-rDn9SJCh72ABULSJS0FBMK.html |access-date=9 December 2025 |work=[[Hindustan Times]]}}</ref> and, according to food writer [[Kunal Vijaykar]], the use of these ingredients is rooted in the Gujarati farsan.<ref name="Vijayakar">{{Cite news |last=Vijayakar |first=Kunal |author-link=Kunal Vijaykar |date=23 June 2018 |title=Maska Maarke: An ode to the bhel puri walla bhaiyya |url=https://www.hindustantimes.com/mumbai-news/maska-maarke-an-ode-to-the-bhel-puri-walla-bhaiyya/story-yl7seR9GO3419GFCyfriiP.html |access-date=28 November 2025 |work=[[Hindustan Times]]}}</ref> Anthropologist Harris Solomon writes, "bhel puri has a lineage connected to groups ranging from Gujaratis to others as far away as [[West Bengal]]."{{sfn|Solomon|2016|p=243}} The term ''bhel puri'' comes from Hindi ''bhel'', which means 'mixture'.<ref name="Ayto">{{Cite book |last=Ayto |first=John |title=The Diner's Dictionary |publisher=[[Oxford University Press]] |year=2012 |isbn=978-0-19-174443-3 |edition=2nd |entry=Bhel puri |entry-url=https://www.oxfordreference.com/display/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-1477 |entry-url-access=subscription}}</ref>

The exact origin of bhel puri is disputed.{{sfn|Sanghvi|2004|p=101}} A restaurant called [[Vithal Bhelwala|Vithal]], near the [[Chhatrapati Shivaji Terminus railway station|Victoria Terminus station]] in Mumbai, was founded in 1875 and has claimed to have invented bhel puri.{{sfn|Sanghvi|2004|p=101}}<ref name="Vijayakar" /> Vithal is widely credited with the dish's invention,{{sfn|Sanghvi|2004|p=140}} but, according to Vijaykar, its claim is apocryphal.<ref name="Vijayakar" /> A legend says the dish originated during the rule of seventeenth-century [[Maratha Empire|Maratha]] emperor [[Shivaji]], who wanted a snack to be made and eaten quickly by soldiers before battle.{{sfn|Bindloss|2012|p=24}}{{Additional citation needed|date=January 2026}} Another theory is that it was invented on Mumbai's [[Chowpatty Beach]].<ref name="Vijayakar" /> According to Sanghvi, bhel puri was conceived by the city's [[Gujarati people|Gujarati]] community, who made it by adding complex flavours to the simple North Indian chaat.{{sfn|Sanghvi|2004|p=101}} The earliest known recorded recipe for bhel puri is from the [[British Raj|British colonial era]], by William Harold, a cook sent by the [[British Army]] to Bombay to research the dish so it could be served by army canteens.{{sfn|Bindloss|2012|p=24}}{{Additional citation needed|date=January 2026}}

According to Sanghvi, Uttar Pradheshi chaat vendors in Mumbai began selling bhel puri soon after the dish's creation.{{sfn|Sanghvi|2004|p=140}} Gujarati housewives soon created several homemade versions of the dish,{{sfn|Sanghvi|2004|p=102}} with fewer spices than modern bhel puri, and using ingredients such as [[date (fruit)|date]] chutney rather than tamarind.<ref name="Sanghvi 2020" /> Many of Mumbai's communities made their own variations.{{sfn|Sanghvi|2004|p=102}}

=== Widespread popularity ===
[[File:Drummond Street, Euston - geograph.org.uk - 548880.jpg|thumb|alt=A restaurant on a city street.|[[Diwana Bhel Poori House]] introduced the dish to [[London]].]]
In the 1960s and 1970s, many of Mumbai's bhel puri vendors were from Uttar Pradesh.<ref name="Sanghvi 2020" /> Thus, Mumbaikars address bhel puri vendors as {{lang|hi-Latn|[[bhaiyya (term)|bhaiyya]]}}, a term used for North Indian men.<ref name="Vijayakar" />{{sfn|Sanghvi|2004|p=101}} Mumbai at the time was a city with distinct ethnic populations, and bhel puri was popular among all ethnic groups. It became a popular [[street food]] on the city's beaches<ref name="Sanghvi 2020" /> and was also served at restaurants. Mumbai's [[Udupi cuisine|Udipi]] restaurants—such as Shetty, owned by migrants from [[Mangalore]]—made a version of the dish with heavy use of lemon, and another popular version was made by [[Sindhi people]] at the Kailash Parbat Chaat House in the [[Colaba]] neighbourhood.{{sfn|Sanghvi|2004|p=102}}

The chaat restaurant [[Swati Snacks|Swati]] was established in the early 1960s<ref>{{Cite news |last= |date=17 June 2025 |title=Swati Snacks' Asha Jhaveri, known for pioneering Indian chaat, passes away at 79 |url=https://indianexpress.com/article/cities/mumbai/swati-snacks-asha-jhaveri-indian-chaat-passes-away-at-79-10071649/ |access-date=11 December 2025 |work=[[The Indian Express]]}}</ref> by Gujarati migrants in Mumbai and quickly gained popularity. Its version of bhel puri became known as the true version, and bhel puri became more associated with Gujaratis than Uttar Pradeshis.<ref name="Sanghvi 2020" /> Bhel puri was introduced to [[London]] by Jayant Shah, an immigrant from Mumbai who established the restaurant [[Diwana Bhel Poori House]] in 1972, as he felt nostalgic for the dish.{{sfn|Basu|2003|p=32}}

Sanghvi wrote in 2020 that Mumbaikars no longer saw bhel puri as the city's favourite dish, instead seeing it as similar to [[panipuri]], while more modern, mass-produced dishes, such as [[vada pav]] and [[pav bhaji]], had become more emblematic of the city.<ref name="Sanghvi 2020" />

== Consumption ==
[[File:Bhel Puri at Juhu Beach.jpg|thumb|alt=Bhel puri being eaten with a spoon on an outdoor table.|Bhel puri served as street food at [[Juhu Beach]], Mumbai]]
Bhel puri is the most common dish in the [[street food of Mumbai]].<ref name="Khamgaonkar" />{{sfn|Trefler|2011|p=303}} It is available across the city<ref name="Khamgaonkar" /><ref name="Vijayakar" /> from street vendors and restaurants.{{sfn|Bindloss|2012|p=24}} It is particularly popular on the beaches of Mumbai, such as [[Girgaum Chowpatty|Chowpatty]] or [[Juhu Beach|Juhu]].<ref name="Khamgaonkar" /> Many vendors in the city attract followings.<ref name="Khamgaonkar" /> It has been considered as the city's favourite street food dish;{{sfn|Solomon|2016|p=243}} food writer [[Madhur Jaffrey]] described the dish's popularity:<ref name="Saberi">{{Cite book |last=Saberi |first=Helen |year=2014 |title=[[The Oxford Companion to Food]] |chapter=Poori |chapter-url=https://www.oxfordreference.com/display/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-1907 |chapter-url-access=subscription |editor-last=Davidson |editor-first=Alan |editor-link=Alan Davidson (food writer) |editor-last2=Jaine |editor-first2=Tom |edition=3rd |doi=10.1093/acref/9780199677337.001.0001 |isbn=978-0-19-175627-6}}</ref>
{{Blockquote|text=
But there is one equalizer in Bombay to which everyone succumbs—[[Parsi]] millionaires, movie stars and taxi drivers alike—and that is bhel-poori. Bhel-poori is a snack. The place to have it is Chowpatty Beach, the time sundown, when most of Bombay like to promenade by the sea to 'eat the air'.
|title=''Madhur Jaffrey's Flavours of India'' (1995)}}

Like other Mumbai street foods, bhel puri has spread to most parts of India.{{sfn|Dev Kumar|John Muthiah|Adhikari|2025|p=18}} In both urban and rural areas, the snack is culturally associated with street vendors at busy locations such as beaches and marketplaces.{{sfn|Mallapragada|2017|p=93}} It is a popular [[Street food of Kolkata|street food in Kolkata]]. The area of the city around [[Lake Kalibari]] has two popular bhel puri stalls, Khirkiwala (since the 1930s) and Bhelwala (since 1983),<ref>{{Cite news |last=Gomes |first=Lygeia |date=6 August 2022 |title=The 'tok', 'jhal' and mostly 'mishti' tales behind Lake Kalibari's bhel puri stalls |url=https://www.telegraphindia.com/my-kolkata/food/bepul-khirkiwala-and-chandu-bhelwala-the-stories-of-kolkatas-famed-bhelpuri-and-papdi-chaat-stalls-near-lake-kalibari-on-southern-avenue/cid/1878622 |access-date=11 December 2025 |work=[[The Telegraph (India)|The Telegraph]]}}</ref> and is known for a version called Lake bhelpuri, which contains [[dhokla]].<ref>{{Cite news |last=Gomes |first=Lygeia |date=5 August 2022 |title=In pictures: Eight Kolkata street food favourites, and where to try them |url=https://www.telegraphindia.com/my-kolkata/food/where-to-find-kolkatas-famous-street-foods-from-moong-dal-vadas-bhelpuri-and-dhokla-chaat-to-beef-rolls-pork-momos-and-malai-kebabs-photogallery/cid/1878397?slide=1 |access-date=11 December 2025 |work=[[The Telegraph (India)|The Telegraph]]}}</ref> Street food vendors in Kolkata also serve bhel puri on bread, known as "bhelpuri toast".<ref>{{Cite news |last= |date=30 October 2021 |title=Harsh Goenka calls Kolkata's bhelpuri toast a 'must try'; netizens agree |url=https://www.livemint.com/news/india/harsh-goenka-calls-kolkata-s-bhelpuri-toast-a-must-try-netizens-agree-11635588205826.html |access-date=12 December 2025 |work=[[Livemint]]}}</ref> In the United States, Indian restaurants commonly serve bhel puri as an [[appetizer]], along with other street foods and other Western Indian dishes. It is also served at Indian snack shops in the country.<ref>{{Cite book |editor-last=Smith |editor-first=Andrew F. |title=The Oxford Encyclopedia of Food and Drink in America |publisher=[[Oxford University Press]] |year=2012 |isbn=978-0-19-973922-6 |edition=2nd |entry=Indian American Food |entry-url=https://www.oxfordreference.com/display/10.1093/acref/9780199734962.001.0001/acref-9780199734962-e-0420 |entry-url-access=subscription}}</ref>

Supermarkets stock [[Convenience food|ready-to-eat]] packets of bhel puri and similar snacks like sev puri.<ref>{{cite news|title=Mumbai: A gastronomic's paradise!|url=http://articles.timesofindia.indiatimes.com/2009-07-27/food-reviews/28197690_1_world-cuisine-restaurants-thai-pavilion|archive-url=https://web.archive.org/web/20130615130100/http://articles.timesofindia.indiatimes.com/2009-07-27/food-reviews/28197690_1_world-cuisine-restaurants-thai-pavilion|archive-date=15 June 2013|newspaper=[[The Times of India]]|date=27 July 2009}}</ref> The snack company [[Haldiram's]] sells a version of bhel puri, which it markets in Western India.{{sfn|Ahmed|Ahmed|Talukder|Sultana|2020|pp=247–248}} Bhel mix is a product that includes puffed rice, papri, and sev, to be used as a base for bhel puri or as a snack on its own.{{sfn|Bladholm|2000|p=162}} Another product sold in grocery stores is bhel chutney, consisting of tamarind chutney with puffed rice and sev.{{sfn|Bladholm|2000|p=162}}

== See also ==
* [[Sev mamra]]
* [[Ghugni]]

== Notes ==
{{Notelist}}

== References ==
{{Reflist}}
=== Works cited ===
* {{Cite journal |last1=Ahmed |first1=Jashim Uddin |last2=Ahmed |first2=Asma |last3=Talukder |first3=Niza |last4=Sultana |first4=Ishrat |last5=Anika |first5=Farzana Haque |date=December 2020 |title=Haldiram's in India |journal=Journal of Operations and Strategic Planning |volume=3 |issue=2 |pages=240–256 |doi=10.1177/2516600X20968966 |issn=2516-600X}}
* {{Cite book |last=Basu |first=Shrabani |author-link=Shrabani Basu |url=https://archive.org/details/currystoryofnati0000basu/page/32 |title=Curry: The Story of the Nation's Favourite Dish |publisher=[[Sutton Publishing]] |year=2003 |isbn=978-0-7509-3374-2 |edition=1st |orig-date=1999 |url-access=registration |via=[[Internet Archive]]}}
* {{Cite book |last=Bindloss |first=Joe |url=https://archive.org/details/worldsbeststreet0000unse/page/24/ |title=The world's best street food: where to find it & how to make it |publisher=[[Lonely Planet]] |year=2012 |isbn=978-1-74220-593-9 |edition=1st |url-access=registration |via=[[Internet Archive]]}}
* {{Cite book |last=Bladholm |first=Linda |title=The Indian Grocery Store Demystified |date=12 August 2000 |publisher=[[Macmillan Publishers]] |url=https://archive.org/details/indiangrocerysto00blad/ |url-access=registration |page=167 |via=[[Internet Archive]] |isbn=1-58063-143-6}}
* {{Cite journal |last1=Custodio |first1=Marie Claire |last2=Ynion |first2=Jhoanne |last3=Samaddar |first3=Arindam |last4=Cuevas |first4=Rosa Paula |last5=Mohanty |first5=Suva Kanta |last6=Ray (Chakravarti) |first6=Anindita |last7=Demont |first7=Matty |date=March 2021 |title=Unraveling heterogeneity of consumers' food choice: Implications for nutrition interventions in eastern India |journal=Global Food Security |volume=28 |article-number=100497 |doi=10.1016/j.gfs.2021.100497 |doi-access=free |pmc=7937786 |pmid=33738189 |bibcode=2021GlFS...2800497C }}
* {{Cite journal |last1=Das |first1=Madhuchhanda |last2=Rath |first2=Chandi C. |last3=Mohapatra |first3=U. B. |date=12 January 2011 |title=Bacteriology of a most popular street food (Panipuri) and inhibitory effect of essential oils on bacterial growth |journal=[[Journal of Food Science and Technology]] |volume=49 |issue=5 |pages=564–571 |doi=10.1007/s13197-010-0202-2 |issn=0022-1155 |pmc=3550854 |pmid=24082267}}
* {{Cite book |last1=Dev Kumar |first1=Govindaraj |chapter=Eating and Drinking in India: A Cultural Perspective |date=2025 |title=Handbook of Eating and Drinking |pages=1–29 |editor-last=Meiselman |editor-first=Herbert L. |place=Cham |publisher=[[Springer Nature Switzerland]] |doi=10.1007/978-3-319-75388-1_204-1 |isbn=978-3-319-75388-1 |last2=John Muthiah |first2=Johana L. |last3=Adhikari |first3=Koushik}}
* {{Cite book |last=Khoja-Moolji |first=Shenila |author-link=Shenila Khoja-Moolji |title=Rebuilding Community: Displaced Women and the Making of a Shia Ismaili Muslim Sociality |date=22 July 2023 |publisher=[[Oxford University Press]] |isbn=978-0-19-764206-1 |pages=151–164 |chapter=Culinary Placemaking |doi=10.1093/oso/9780197642023.001.0001}}
* {{Cite book |last=Malhi |first=Manju |author-link=Manju Malhi |url=https://archive.org/details/indiawithpassion0000manj |title=India with Passion |date=14 October 2004 |publisher=[[Mitchell Beazley]] |isbn=978-1-84000-947-7 |url-access=registration |via=[[Internet Archive]]}}
* {{Cite book |last=Mallapragada |first=Madhavi |chapter=The Wired Home: Commodified Belonging for the Transnational Family |title=Virtual Homelands: Indian Immigrants and Online Cultures in the United States |date=2017-04-20 |publisher=[[University of Illinois Press]] |volume=1 |language=en |doi=10.5406/illinois/9780252038631.003.0004}}
* {{Cite book |last1=Sabharwal |first1=Prabhjot Kaur |chapter=Street Foods: Safety and Potential |date=2020 |title=Emerging Technologies in Food Science |pages=79–84 |editor-last=Thakur |editor-first=Monika |place=Singapore |publisher=[[Springer Science+Business Media|Springer Singapore]] |doi=10.1007/978-981-15-2556-8_7 |isbn=978-981-15-2555-1 |last2=Arya |first2=Vandana |last3=Verma |first3=Chaynika |editor2-last=Modi |editor2-first=V. K.}}
* {{Cite book |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |title=Rude Food: The Collected Food Writings of Vir Sanghvi |url=https://books.google.com/books?id=eK1uGVxmEiUC&pg=PA100 |year=2004 |publisher=[[Penguin Books India]] |isbn=978-0-14-303139-0 |pages=100–102 |via=[[Google Books]]}}
* {{Cite book |last=Sen |first=Colleen Taylor |author-link=Colleen Taylor Sen |chapter=Indian meals |date=2009 |title=Meals in Science and Practice |pages=394–412 |publisher=[[Elsevier]] |doi=10.1533/9781845695712.6.394 |isbn=978-1-84569-403-6}}
* {{Cite book |last=Solomon |first=Harris |title=Metabolic Living: Food, Fat, and the Absorption of Illness in India |publisher=[[Duke University Press]] |year=2016 |isbn=978-0-8223-7444-2}}
* {{Cite book |last=Trefler |first=Caroline |title=Essential India |publisher=[[Fodor's Travel Publications]] |year=2011 |isbn=9781400005291 |location=New York |url=https://archive.org/details/isbn_9781400005291/ |url-access=registration |via=[[Internet Archive]]}}

{{Indian Dishes}}
{{Bangladeshi dishes}}
{{Mumbai topics}}
{{Street food}}

[[Category:Puri (food)]]
[[Category:Indian snack foods]]
[[Category:Jharkhandi cuisine]]
[[Category:Indian fast food]]
[[Category:Culture of Mumbai]]
[[Category:Gujarati cuisine]]
[[Category:Bengali cuisine]]
[[Category:Street food in India]]
[[Category:Vegetarian dishes of India]]

Bhel puri - Revision history

Globaleducollege at 00:12, 31 January 2026