Surti collegian bhel | corn bhel | bhel recipe

Surti bhel

These two types of bhel, are popular savory street snack recipes of city Surat, Gujarati. Surti collegian bhel made with spicy green chutney, sweet chutney, and crunchy peanuts. While corn bhel made with boiled sweet corn, spicy schezwan sauce, and chatpata maggi masala. The taste of both bhel is spicy, tangy, and loves by all kinds of age groups. Do try this! 

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Surti bhel

Recipe card for surti collegian bhel and corn bhel

Nehas Cook Book
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Chaat, Street food
Cuisine Indian
Servings 3 servings


For spicy green chutney

  • 3-4 spicy green chilli
  • 6-7 less spicy green chilli
  • 1 cup coriander leaves
  • ¼ cup mint leaves
  • 10-12 curry leaves
  • 1 tsp black salt
  • 1 inch ginger
  • 1 tsp roasted chana dal
  • Salt to taste
  • 1 tsp lemon juice
  • 3-4 ice cubes
  • Some water to grind chutney

For tamarind-date chutney

  • ½ cup date-tamarind pulp 1/4 cup dates + ¼ cup tamarind
  • ¼ cup jaggery
  • ½ tsp dry ginger powder
  • ½ tsp red chilli powder
  • ½ tsp sauf powder
  • ½ tsp coriander powder
  • ¼ tsp black salt
  • Salt to taste
  • 250 ml water

For surti collegian bhel

  • 1 cup salted peanuts khari sing
  • 1 medium size chopped onion
  • 1 medium size chopped tomatoes
  • Pinch of salt
  • 3 tbsp spicy green chutney
  • ½ tsp chaat masala
  • ½ cup sev
  • 2-3 tbsp coriander leaves
  • ½ lemon juice
  • Garnish with: sev coriander leaves, lemon juice and chaat masala

For corn bhel

  • 1 cup boiled corn
  • 1 medium size chopped onion
  • 1 medium size chopped tomatoes
  • 1 chopped green chilli
  • Some coriander leaves
  • 1 tsp chaat masala
  • ½ tsp red chilli powder
  • 1 tbsp schezwan sauce
  • 1 tsp maggi masala
  • ½ lemon juice
  • Garnish with: tikhi sev grated cheese, chaat masala, coriander leaves


Making spicy green chutney

  • In a mixture jar, spicy green chili, less spicy green chili, coriander leaves, mint leaves, curry leaves, black salt, ginger, roasted chana dal, salt, lemon juice, some ice cubes, and little water.
  • Grind it into a smooth paste. Green chutney is ready.

Making date-tamarind chutney

  • Add date and tamarind pulp, jaggery, dry ginger powder, red chili powder, saunf powder, coriander powder, black salt, and salt in a pan.
  • Add water and mix well.
  • Cover and cook chutney on a medium flame for 7-10 minutes or till it slightly thickens.
  • Date-tamarind chutney is ready.

Making surti collegian bhel

  • In a mixing bowl, add salted peanuts, chopped onion, chopped tomatoes, salt, green chutney, date tamarind chutney, chaat masala, sev, coriander leaves, and lemon juice. Mix well.
  • Take out, bhel in a plate, and garnish with sev, coriander leaves, lemon juice, and chaat masala.
  • Serve tasty surti collegian bhel.

Making corn bhel

  • In a pan, boil 1 cup water, add corn, salt, turmeric powder, and sugar. Boil corn for 3-4 minutes or till it becomes slightly soft.
  • Strain water from boiled corn.
  • Add boiled corn into the mixing bowl. also add chopped onion, tomatoes, green chili, coriander leaves, chaat masala, red chili powder, schezwan sauce, maggi masala, and lemon juice. Mix well.
  • Take out bhel into the bowl, garnish with tikhi sev, grated cheese, chaat masala, and coriander leaves.


  • The consistency of chaat chutney should be thick.
  • Be careful while adding salt since chaat masala and chutney also have salt in them.
  • Bhel tastes great when serving immediately.


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