Traditional Bhel Puri

A vibrant mix of textures where crispy puffed rice hits tender potatoes. The acidity of tamarind and the heat of chilies immediately wake up the palate.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 657
• Protein: 20 g
• Carbs: 101 g
• Fat: 17 g

Ingredients

• 300 g Potato ( cooked and diced )
• 1 piece Red onion ( finely chopped )
• 2 piece Round tomato ( seeded and diced )
• 1 piece Fresh cilantro ( chopped bunch )
• 0.5 piece Mint fresh ( half bunch chopped )
• 2 piece Thai chili ( finely minced )
• 2 tbsp tamarind paste ( for the chutney )
• 1 piece Lime juice ( juiced )
• 1 tbsp Brown sugar ( to balance tamarind )
• 50 g Peanut ( roasted )
• 1 tsp Cumin ground ( for seasoning )
• 1 pinch Hot pepper en poudre ( to taste )
• 1 pinch Gray sea salt ( for seasoning )
• 4 piece papadum ( for serving )
• 150 g Puffed rice cereal ( lightly dry-roasted for extra crunch )
• 100 g Sev (Chickpea flour noodles) ( ready to use )
• 12 piece Papdi (Crispy savory crackers) ( coarsely crushed )
• 1 tsp Chaat Masala ( to sprinkle )

Instructions

1. Vegetable preparation

   Boil the potatoes in salted water until tender but firm. Peel and dice them into 1 cm cubes. Finely mince the red onion and dice the tomatoes into small brunoise after removing the seeds.

2. Green and tamarind chutney

   Blend the coriander, mint, chili, and lime juice into a smooth paste. In another bowl, thin the tamarind paste with a little water and brown sugar until it coats the back of a spoon.

3. Assembly and seasoning

   In a large mixing bowl, combine the puffed rice, diced potatoes, onions, and tomatoes. Add the chutneys, cumin, chili powder, and chaat masala. Mix vigorously to coat the grains without making them soggy.

4. Finishing and serving

   Divide immediately into bowls. Generously garnish with sev, peanuts, and crushed papdi. Serve with papadums for extra crunchy texture.

Chef's tips

• Bhel Puri waits for no one: serve immediately after mixing or the puffed rice will turn soggy.
• Ensure your vegetables are dry after cutting to avoid watering down the dish.

Storage

Does not keep once mixed. You can prepare chutneys and vegetables 24 hours in advance and store them separately in the fridge.