Bhelpuri

One of the most popular street foods in India is the spicy Bhelpuri. A savoury snack consisting of puffed rice, tomato, cucumber, onion and tart tamarind sauce, Bhelpuri is often preferred as a wholesome, hassle-free mid-day meal by many across India.

Historically, the Bhelpuri stood as a culinary evidence of the myriad ways in which Indian spices and resources could be used to not only provide taste, but also be nutritious meals in themselves. As legend goes, Mughal emperor Shah Jahan was known to favour this vegetarian snack after he was advised by his physician to opt for lighter meals, but with a dash of spice. Though the exact reason for the prescription remains unknown, it could be inferred easily that the meat-inclined, greasy Mughlai cuisine may have been a deterrent to the emperor’s health.

Technically speaking, Bhelpuri has no region of origin. Since the ingredients comprising the snack were easily available across India, the exact genesis of the dish is hard to map. However, some reports claim that the dish was conjured in erstwhile Bombay by a Gujarati migrant.

Another fascinating story associated with the snack dates back to the colonial British Raj. William Harold, a renowned British chef, was put in charge of preparing meals for the troops stationed in the Indian subcontinent. It is said that soon his culinary mettle shone bright, and within months he was appointed as the personal chef to a high-ranking British Army official. On being asked to present his employer with local delights, Harold apparently learnt of the Bhelpuri and promptly conjured it with puffed rice and potatoes. The dish impressed the soldier and his guests so much that they demanded Harold come up with more such wonders. Unfortunately, the chef could not find any new such innovations and had to inform the army official that he’d have to eat French Fries for dinner. The news made the soldier so angry that he shot Harold point blank.

This low-fat Bhelpuri has numerous variants across India. While it is called Jhaal Muri (literally translates to spicy puffed rice) in West Bengal, Marathis call it Bhel and Kannadigas term it Churumuri (an onomatopoeic derivation from the crunchy sound produced when eating the snack).

Bhelpuri stands are a common sight today, especially in bustling junctures of Indian cities. It is said that the snack was a twist to the North Indian Chaat, a mixture of boiled potato with chopped onion, tomato, cucumber, even sprouts, with a dash of zesty lime, chopped chilli and bhujiya.