Vegan Bhel Puri
This Bhel Puri recipe is packed with sweet tamarind chutney and fresh cilantro chutneys, tossed with crisp puffed rice pomegranate seeds, and traditional summer-time veggies. It's a quick, flavorful Indian street-food classic that's perfect for any gathering or a snack on the go!
Servings: 4
Calories: 364kcal
Cost: $7.50
Equipment
Ingredients
- 1 cup potato peeled, boiled, drained, and cooled
- 15 ounce canned chickpeas rinsed & drained
- ½ cup red onions minced
- 2 green chilies hari mirch, minced
- ¼ cup cilantro chopped
- ½ cup seedless cucumber diced
- ⅓ cup pomegranate seeds
- ¼ cup unsalted dry roasted peanuts chopped
- 1 cup tomatoes small diced
- 2 tablespoons tamarind chutney
- 3 tablespoons cilantro chutney
- 1 teaspoon chaat masala
- ½ teaspoon kala namak black salt
- 3 cups mumura large puffed rice
- ½ cup boondi
- ½ cup fine sev thin
To Garnish:
- Additional tamarind sauce to taste
- Additional cilantro chutney to taste
- fine sev
- Additional unsalted dry roasted peanuts
- Kashmiri red chili powder
- Cilantro leaves
Instructions
- In a large mixing bowl, combine the boiled and cooled diced potatoes, rinsed and drained chickpeas, minced red onions, green chilies, cilantro, diced cucumber, pomegranate seeds, chopped peanuts and small diced tomatoes. If you have raw peanuts, dry roast them in a pan over low heat for a few minutes before crushing them to use in the chaat.
- Add the tamarind chutney and cilantro chutney, chat masala and kala namak. Mix thoroughly to ensure all the ingredients are well coated with the seasonings and chutneys.
- Mix in the puffed rice, sev and boondi.
- Serve the bhel puri immediately to maintain the crunch of the crispy puffed rice. Garnish each serving with additional tamarind sauce, more cilantro chutney, a handful of sev, roasted peanuts, a tiny sprinkle of Kashmiri chili powder, and a few fresh coriander leaves (cilantro).
Notes
🕒 Crispness on Command
Just like adding milk to cereal right before eating, mix puffed rice, sev, and boondi with wet ingredients only just before serving to avoid the dreaded soggy snack syndrome.
🔥 Spice Awakening
To enhance your Bhel Puri, roast chat masala and other dry spice powders in a dry skillet for about 45 seconds on medium heat. This technique releases the spices' aromatic oils, giving the dish an unmatched edge.
🥄 Chutney Balance
Homemade chutneys are ideal for this recipe, but if you're using store-bought, begin with smaller amounts. Store varieties often differ in intensity, so add gradually and adjust to achieve the perfect flavor balance.
Nutrition
Calories: 364kcal | Carbohydrates: 59g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 489mg | Potassium: 1210mg | Fiber: 19g | Sugar: 8g | Vitamin A: 9477IU | Vitamin C: 24mg | Calcium: 164mg | Iron: 11mg