Tangy Indian Bhel Puri

Name: Tangy Indian Bhel Puri
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Snack
Ingredients: 4 cups puffed rice; 1 cup sev (fried chickpea noodles); 1 cup boiled potatoes; 1 cup onion; 1 cup tomato; 1/2 cup cucumber; 3 tbsp tamarind chutney; 2 tbsp green chutney; 1 tsp chaat masala; 1/2 tsp red chili powder; Salt to taste; 1/2 cup coriander leaves; 2 green chilies; 2 tbsp lemon juice

A Refreshing Indian Snack with Puffed Rice and Chutneys

Bhel Puri is a popular Indian street food snack that combines puffed rice with a medley of tangy chutneys, fresh herbs, and crunchy vegetables.

20 min
4
Easy

Ingredients

For the Base

4 cups puffed rice

1 cup sev (fried chickpea noodles)

For the Vegetables

1 cup boiled potatoes

diced

1 cup onion

finely chopped

1 cup tomato

deseeded and finely chopped

1/2 cup cucumber

diced

For the Flavorings

3 tbsp tamarind chutney

2 tbsp green chutney

coriander-mint chutney

1 tsp chaat masala

1/2 tsp red chili powder

Salt to taste

For the Garnish

1/2 cup coriander leaves

chopped

2 green chilies

finely chopped

2 tbsp lemon juice

Preparation

Preparing the Vegetables

Dice the Potatoes

Boil, peel, and dice the potatoes.

Chop Vegetables

Finely chop the onions, tomatoes, and cucumber.

Set Aside

Set aside for assembly.

Preparing the Chutneys

Make Green Chutney

Blend coriander and mint leaves with green chilies for green chutney.

Make Tamarind Chutney

Mix tamarind paste with sugar and spices for tamarind chutney.

Adjust Seasoning

Ensure chutneys are smooth and adjust seasoning as needed.

⚠ Important: Both chutneys should be well balanced in flavor to ensure the perfect tanginess. 💡 Pro Tip: Add a splash of lemon juice to enhance the chutney’s flavors.

Cooking Process

Mix the Base

Combine puffed rice and sev in a large bowl.

Toss Vegetables

Toss in the diced potatoes, onions, tomatoes, and cucumber into the base.

Add Chutneys

Stir in tamarind and green chutney for full flavor saturation.

Plating & Serving