Mexican Bhel (Indian Fusion Street Food)

Mexican Bhel (Indian Fusion Street Food)

Mexican Bhel – Indian Fusion Street Food

Mexican Bhel! Today I will be making a twist on classic street food Bhel Puri. Bhel Puri is a popular Mumbai roadside snack. To make this dish unique and interesting I am using all classic Mexican ingredients – such as tortilla chips, salsa, Mexican cheese and more! Mexican Bhel Puri can be served as a snack or light lunch for your next get together.

For Chips

  • 2 flour tortillas (8 inch, uncooked)

For The Bean Mix

  • 15 oz can black beans (drained and rinsed)
  • 1 cup potato (boiled peeled and finely diced)
  • 1 cup bell pepper (finely diced, I am using mix of different colors)
  • ½ cup frozen corn (thaw and pat dry)
  • 1 tbsp jalapeño (finely diced)
  • 2 tbsp cilantro (finely chopped)
  • 2 tsp lime juice
  • ½ tsp salt

For Salsa

  • 2 cup tomatoes (chopped)
  • ¼ cup cilantro (chopped)
  • 1 jalapeño (chopped)
  • ½ tsp salt
  • ½ tsp cumin seed powder

For Hot Sauce

  • 10 dry whole red chilies
  • ½ cup tomatoes (roughly chopped)
  • ½ tsp salt
  • ½ tsp cumin seed powder

For Serving

  • 1 ½ cup lettuce (thinly sliced)
  • 1 jalapeño (thinly sliced)
  • ¼ cup shredded Mexican blended cheeses (cheddar/Monterey)

For Bean Mixture

  1. Toss all the ingredients together, beans, potatoes, bell peppers, corn, cilantro, jalapeno, salt, cilantro, and lemon juice , and set aside.

For Tortilla Chips

  1. Cut the tortillas into 1/2-inch square to use as the "papdi". Heat the oil in frying pan oil should be about 1/2-inch-deep, on medium high heat. Fry the tortillas until they are light golden brown.

For Hot Sauce

  1. Boil the chilies in about 1 cup of water, till they are soft and tender. If needed add more water. Blend all the ingredients together, tomatoes, chilies, salt and cumin seed powder.  make it into paste.

For Salsa

  1. Blend all the ingredients tomatoes, cilantro, jalapeno, salt and cumin seeds powder, making into chunky.


  1. Spread lettuce in the bowl, put the bean mix over, spread some chips, cheese some taco sauce. I will leave on individual how much they want to add the hot sauce.

The bean mixture can be made two days ahead (just don’t add the taco sauce)

The taco sauce and hot sauce also can be made two days ahead and refrigerate until needed.

The fried tortillas can be prepared few days before and kept in an airtight container.

also try Mexican Rice and Vegetarian Enchilada 

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