Bhel Puri

Contains: peanut

• Chaat masala

  5 ml

• Coriander leaves

  chopped

  20 g

• Green chutney

  15 ml

• Ground cumin

  1.3 ml

• Lemon juice

  10 ml

• Mango

  chopped

  50 g

• Peanuts

  10 g

• Potato

  boiled and cooled, diced

  100 g

• Puffed rice (murmura)

  150 g

• Red chili powder

  1.3 ml

• Salt

  to taste

• Sev

  10 g

• Tamarind chutney

  30 ml

Add to Cart

Flavor profile

Method

1. 1In a large bowl, combine 150 g puffed rice, 100 g boiled and cooled potatoes (diced), 50 g chopped green chutney, 50 g chopped raw mango, and 20 g chopped coriander.
2. 2Add 30 ml tamarind chutney, 15 ml mint-coriander chutney, 10 g sev (crispy chickpea noodles), and 10 g roasted peanuts.
3. 3Sprinkle 1/2 tsp chaat masala, 1/4 tsp red chili powder, and 1/4 tsp cumin powder over the mixture.
4. 4Gently toss everything together until evenly coated, using your hands or a spoon.
5. 5Add 10 ml lemon juice and mix again to brighten the flavours.
6. 6Adjust seasoning with salt to taste—start with 1/4 tsp and add more if needed.
7. 7Chill the bhel puri for 5 minutes to let flavours meld and textures settle.
8. 8Serve immediately on a plate, garnished with extra sev, chopped onions, and a few mint leaves.