Dhakaiya Bhelpuri/ঢাকাইয়া ভেলপুরি/Bangladeshi Bhelpuri Recipe

Food in Bangladesh is very popular to all the community.When it comes to the term “street food”,it sounds like crazy to the people. Street food lovers in this region of the world always seek to get local food like Dhakaiya Bhelpuri.

In Dhaka city,The capital of Bangladesh is very popular for various street food like as chotpoti,Fuchka, jhalmuRi,singara etc.The Sour and Spicy “Dhakaiya Bhelpuri” is One of them to beat the extreme heat of the summer.

I am going to show you how to prepare this tasty Dhakaiya Bhelpuri. It’s very easy to prepare and have made with all thoseingredients which are available in every kitchen.

Try it in your home and enjoy the authentic taste of this street food of my country.Take Love from Bangladesh.?


  1. For puri:
  2. 1.5 cups all purpose flour
  3. 1/4 teaspoon baking soda (sodium bi carbonate)
  4. 1 teaspoon Salt
  5. Water 3/4 cup or as needed
  6. Oil as required for deep frying
  7. For Filling:
  8. Boiled Yellow Chickpeas
  9. Chopped green chillies/ chilli flakes- 1/2 teaspoon or to taste
  10. 1.5 teaspoon Chat masala
  11. 1/4 teaspoon chopped onions
  12. Black salt as required
  13. For Garnishing:
  14. Chopped Cucumber -to taste
  15. to taste Chopped green chillies
  16. to taste Chopped onions
  17. Tamarind chutney as required


  1. For the Puri: In a bowl, put the flour,salt, baking soda and 1 teaspoon oil and mix them properly. Now mix half boiled water to make a dough.

  2. Knead this dough well for about 10 minutes continuously. It will be easier to knead it on your kitchen platform rather than the bowl. You can use both your hands and muscle power to get the flour mixture into a consistency of a smooth dough. The dough should not be super stiff. It should be firm, yet smooth and pliable.

  3. The kneading helps the dough develop the gluten and the warmth of your hand helps it get softer. This gluten will help the puri’s puff in the oil and turn crisp as well.

  4. Also note, the dough should not be soft, it should be medium tight and not hard. Hence kneading well helps give that smooth finish.

  5. Now cover the dough either in a box with a lid or invert a bowl over it. This helps the dough to sweat and form its gluten and softness. Allow the dough to rest for at least 30 minutes.

  6. Once the dough is well rested for 30 minutes, knead the dough once again for another 2 minutes.Once kneaded, we will now use a medium large cookie cutter to cut the puri.

  7. Divide the dough in small portions. Take one portion out and keep the rest covered. Preheat the oil for deep frying the puri.Keep adding one puri at a time into the preheat oil and fry the puri on low to medium heat (not high heat), until they puff and turn golden brown on both sides.

  8. Drain the puri once they turn golden brown on absorbent paper.Continue the same process for the remaining portions of the dough.

  9. For filling preparation: Take a large mixing bowl.Put the boils yellow chickpeas into it.Put some chat masala, chili flakes, chopped onions,black salt as required and give them a nice mix.

  10. For preparing Dhakaiya Bhelpuri: take a Puri and fill it with some filling mixture.Fill all the other puries with this same process. Spread some chopped onions,chopped green chillies, chopped Cucumber and tamarind chutney top of the puries.

  11. Dhakaiya Bhelpuri is ready to serve.Enjoy it.

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