Bhel puri
HB-12840 · Hand-built original
A crunchy street-food chaat of puffed rice, boiled potato, tomato, and red onion with roasted peanuts, sev, and papdi, coated in mint and tamarind chutneys with chaat masala.
Main course40 minServes 2–4435 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: rice
Servings:2quantities adjust to match
Ingredients
- 2 medium potatoes, peeled and roughly chopped
- 3½ oz puffed rice (also known as kurmura)
- 2¾ oz tomato, finely chopped (approximately 1 medium tomato)
- 3½ oz red onion, finely chopped (approximately 1 small onion)
- Handful roasted peanuts
- 3½ oz sev or Bombay mix
- 1 tsp chaat masala
- 3 tbsp mint and coriander chutney
- 3 tbsp tamarind chutney
- Pinch salt
- Handful fresh coriander leaves
- Handful papdi, roughly crushed
Method
- Cook the chopped potatoes in a saucepan of boiling water until tender, then drain them and set them aside to steam and cool.
- Add the cooled potatoes to a large mixing bowl with the puffed rice, tomato, red onion, roasted peanuts, sev, and crushed papdi.
- Sprinkle over the chaat masala and pinch of salt, add the mint and coriander chutney and tamarind chutney, and stir well so the chutneys coat everything evenly.
- Scatter the fresh coriander leaves over the bhel puri and serve it immediately while the puffed rice is still crisp.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
435 kcalCalories
9.4 gProtein
101.1 gCarbs
0.9 gFat
0.3 gSaturates
7.7 gFibre
13.5 gSugars
28 mgSodium
0 mgCholesterol
1267 mgPotassium
62 mgCalcium
4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data