According to another theory, bhelpuri was conceived by the city's Marathi community, who made it by adding complex flavours to the simple North Indian chaat.

Marathi housewives began making it and invented several varieties like the pakodi puri, and as it grew in popularity, many communities made their own regional variations.

[5] The Mumbai recipe has spread to most parts of India, where it has been modified to suit local food availability.

Dry bhel is made from bhadang, a spicy namkeen (snack) from Western Maharashtra, and is consumed after garnishing with onions, coriander and lemon juice.

[9] Bhelpuri has a balance of sweet, salty, tart and spicy flavors, with different textures as well, including crispy and crunchy from the puffed rice and fried sev.