Nutty Indian Bhel Puri Salad with Tamarind Chutney
A Crunchy, Sweet, and Tangy Delight
Experience the vibrant flavors of an Indian street food classic, made with a medley of puffed rice, veggies, nuts, and a tangy tamarind chutney.
- 30 min
- 4
- Easy
Ingredients
For the Salad Base
For the Vegetables
For the Tamarind Chutney
For the Garnish
Preparation
Assembling the Salad
Add Base Ingredients
In a large mixing bowl, add puffed rice, roasted peanuts, sev, and cilantro.
Add Vegetables
Add the chopped onions, tomatoes, cucumber, and green chili. Mix gently to combine.
Preparing the Tamarind Chutney
Combine Tamarind and Jaggery
In a small saucepan, combine tamarind paste and jaggery.
Season and Cook
Add red chili powder and cumin powder. Stir over medium heat until the jaggery dissolves.
Cool Chutney
Let the chutney cool to room temperature.
Ensure the chutney is completely cooled before adding it to the salad to prevent the puffed rice from becoming soggy.
Cooking Process
Mixing the Salad
Combine the salad ingredients with the cooled chutney in the mixing bowl just before serving.
Tossing for Flavor
Gently toss the salad to ensure all components are well coated in the chutney.
Garnishing Touch
Top with pomegranate seeds and drizzle with fresh lime juice.
Plating & Serving
Nutty Indian Bhel Puri Salad with Tamarind Chutney
Nutty Indian Bhel Puri Salad with Tamarind Chutney
Chef’s Tip
For an extra burst of flavor, toast the nuts lightly before mixing.
Plating & Serving
Serve in shallow bowls for easy mixing. Garnish with extra sev and a sprinkle of pomegranate seeds for a pop of color and crunch.