Bhel Puri
A crispy, tangy Indian street snack combining puffed rice, potatoes, and chutneys tossed with fresh cilantro. Assembled fresh in minutes for maximum crunch and flavor.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 4g
Ingredients
- 2 cups puffed rice (murmura)
- 2 medium boiled potatoes, peeled
- 3 tablespoons tamarind chutney (or mix 2 tbsp tamarind paste with 2 tbsp water and 1 pinch salt)
- 2 tablespoons green chutney (or mince 1 cup cilantro with 2 tbsp mint, 1 green chile, 1 tbsp lemon juice, and salt to taste)
- ¼ cup fresh cilantro, chopped
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut the boiled potatoes into 1/4-inch cubes by laying each potato on the cutting board, slicing it lengthwise into thin planks, then stacking the planks and cutting them crosswise into small cubes about the size of a pea.
- 2
Place the 2 cups puffed rice into a large mixing bowl, then add the chopped potatoes and toss together gently with a large spoon until combined.
- 3
Drizzle the 3 tablespoons tamarind chutney over the rice and potatoes, then toss with the spoon until the chutney coats everything evenly.
- 4
Drizzle the 2 tablespoons green chutney over the mixture, then toss again until combined and no dry rice remains visible.
- 5
Scatter the 1/4 cup chopped cilantro over the top, sprinkle with salt and pepper to taste, and toss once more until evenly distributed.
- 6
Divide the bhel puri between two bowls or plates and serve immediately, while the puffed rice is still crispy.
Tools you’ll need
- cutting board
- chef's knife
- large mixing bowl
- large spoon
- two serving bowls or plates
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