Bhel Puri

• 2 cups puffed rice
• 1/2 cup diced cucumber
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1/4 cup roasted peanuts
• 1/4 cup diced green chilies (adjust to taste)
• 2 tbsp tamarind chutney
• 1 tbsp lemon juice
• 1 tsp chaat masala
• 1/2 tsp salt
• 1/4 tsp black salt (kala namak, optional)
• 1/2 tsp cumin seeds
• 1 tbsp vegetable oil

Steps

1. 1 Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
2. 2 Add diced green chilies and sauté for about 30 seconds.
3. 3 In a large bowl, combine puffed rice, cucumber, tomatoes, red onion, cilantro, and roasted peanuts.
4. 4 Pour the hot spice mixture over the rice and vegetables. Add tamarind chutney, lemon juice, chaat masala, salt, and black salt.
5. 5 Gently toss everything together until well combined.
6. 6 Adjust seasoning to taste and serve immediately.

Equipment

• Large mixing bowl
• Spatula

Variations

• Add boiled potatoes for a heartier version.
• Sprinkle sev (crunchy chickpea noodles) for extra crunch.

Substitutions

• Use lime juice instead of lemon juice if preferred.
• Substitute black salt with regular salt if unavailable.

Pairings

• Mango lassi
• Mint chutney

Nutrition

Tips

• For the best texture, use fresh puffed rice.
• Adjust the amount of green chilies according to your spice preference.

Storage

Best served fresh, but leftovers can be stored in an airtight container for up to 1 hour.

Freezing: Does not freeze well due to the texture of the ingredients.

Serving Suggestions

• Serve with a side of crispy papadums.
• Pair with a cooling raita for balance.

FAQ