5 from 15 votes
Bhel Recipe- Indian snack Salad with Puffed Rice, Sweet Potato and Tamarind Chutney
Bhel is a savory Indian snack salad featuring puffed rice combined with chopped fresh vegetables like cucumber, onion, and tomato along with herbs such as mint and cilantro. It includes boiled sweet potato cubes and peanuts for texture and richness. The salad is tossed with a tangy, sweet, and mildly spicy tamarind chutney seasoned with cumin, sugar, salt, cayenne, and kala namak. Optional toppings like sev or papdi add crunch. This mixture is served immediately to retain puffed rice crispness.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
138 kcal
Course:
Snacks
Cuisine:
Indian, Vegan, gluten-free
Ingredients
Tamarind chutney:
- 1 tbsp tamarind concentrate
- 2 tbsp water
- 2 tbsp maple syrup
- 1/4 tsp cumin ground
- 2 tsp sugar coconut or raw or jaggery powder
- salt generous pinch each, combined note
- cayenne pepper generous pinch each, combined note
- kala namak generous pinch, or chaat masala
Bhel Salad:
- 2 cups puffed rice white or brown rice or other unsweetened puffed grains, or rice crispies
- 1 cucumber chopped small, small
- 1/2 cup onion finely chopped
- 1 tomato finely chopped
- mint finely chopped, a bunch
- cilantro chopped, a bunch
- 1/2 cup sweet potato cooked and cubed small (measured when cubed, cubed
- 2 tbsp peanuts or add in some cooked chickpeas to make nut-free, raw or roasted, or chopped cashews
- 1/2 tsp chaat masala , optional (See Recipe note for recipe)
- 1/4 tsp salt or more to taste
- cayenne pepper to taste
- lemon juice
optional add ins:
- sev chickpea flour noodles
- papdi wheat crackers, omit to make gluten-free
Instructions
- Mix all the ingredients under chutney until well combined in a saucepan over medium heat. Bring to a boil. Carefully taste and adjust salt, sweet(sugar),tang and heat. Add some lemon juice for additional tang. Take off heat, cool
- Chop the cucumber onion, tomato and combine in a bowl. Mix with mint and cilanto. Cook the sweet potato by boiling or steaming to preference and set aside.
- In a large bowl, add the puffed rice. Mix in the chopped cucumber onion tomato mint mix. Add the sweet potato and nuts. Toss lightly.
- Drizzle the tamarind chutney and toss again. Add salt, chaat masala, cayenne and some lime juice and mix. Taste and adjust flavor.
- Garnish with sev (chickpea noodles) and papdi(crackers) if using. Crumble some of the crackers. Serve immediately. Bhel is best served immediately as the puffed grains will become soggy over time.
Cup of Yum
Notes
- Prepare chaat masala by mixing coriander powder, cumin powder, amchur, cayenne, and kala namak for authentic seasoning.
- Add sprouted mung beans, lentils, or cooked chickpeas for extra protein and variety.
- Serve immediately after tossing to prevent puffed rice from becoming soggy.
- Omit papdi if a gluten-free version is desired.
Nutrition Information
Calories
138kcal
(7%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
2g
(3%)
Sodium
162mg
(7%)
Potassium
344mg
(7%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
2670IU
(53%)
Vitamin C
8.5mg
(9%)
Calcium
42mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 138
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Sodium | 162mg | 7% |
| Potassium | 344mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 2670IU | 53% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.