Bhel Puri
A Mumbai street-food chaat of puffed rice tossed with tamarind and mint chutneys, onion, tomato, potato, and peanuts, topped with crunchy sev, distinct from pani puri's filled hollow shells. It must be assembled and served immediately, since the puffed rice goes soggy within minutes, making it a true just-before-serving dish rather than one that holds.
Vegan
⚠ Contains: Gluten, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups puffed rice (murmura)
- 1/2 cup sev (crispy chickpea noodles)
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 1 boiled potato, diced
- 1/4 cup roasted peanuts
- 2 tbsp chopped fresh coriander
- 3 tbsp tamarind-date chutney
- 2 tbsp green mint-coriander chutney
- 1/2 tsp chaat masala
- 1/2 tsp red chili powder
- Salt, to taste
- A few puri (crisp fried dough discs), crushed, for garnish
Steps
- In a large mixing bowl, combine the puffed rice, chopped onion, tomato, boiled potato, and peanuts.
- Add the tamarind-date chutney and green chutney, and toss quickly and thoroughly.
- Sprinkle in the chaat masala, red chili powder, and salt, and toss again.
- Immediately transfer to serving bowls; top generously with sev, crushed puri, and fresh coriander.
- Serve at once, as it loses its crunch within minutes of sitting.