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5.0 from 15 votes

Bhel Recipe- Indian snack Salad with Puffed Rice, Sweet Potato and Tamarind Chutney

Sweet Potato Bhel Recipe - Indian Street Food style Snack Salad with Mint and Tamarind Chutney. Puffed Rice tossed with cooked sweet potato, nuts, onion, cucumber and tomato and dressed in chopped mint and 5 minute Tamarind Chutney. Vegan Bhel Puri Recipe. Can be glutenfree and nutfree.   

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 ground cumin
  • 2 tsp sugar (coconut or raw or jaggery powder)
  • a generous pinch of salt, cayenne
  • a generous pinch of kala namak (indian sulphur salt), or chaat masala
Bhel Salad:
  • 2 cups puffed rice or rice crispies white or brown rice or other unsweetened puffed grains
  • 1 small cucumber chopped small
  • 1/2 cup finely chopped onion
  • 1 tomato finely chopped
  • A bunch of mint finely chopped
  • a bunch of cilantro chopped
  • 1/2 cup cubed sweet potato cooked and cubed small (measured when cubed)
  • 2 tbsp raw or roasted peanuts or chopped cashews or add in some cooked chickpeas to make nut-free
  • 1/2 tsp chaat masala , optional (See Recipe note for recipe)
  • 1/4 tsp salt or more to taste
  • cayenne to taste
  • lemon juice
optional add ins:
  • sev chickpea flour noodles
  • Papdi wheat crackers, omit to make gluten-free

Instructions

    Cup of Yum
  1. 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 
  2. 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.
  3. 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.
  4. Drizzle the tamarind chutney and toss again. Add salt, chaat masala, cayenne and some lime juice and mix. Taste and adjust flavor.
  5. 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. 

Notes

  • For variation: add sprouted mung beans or lentils or cooked chickpeas to the mix.
  •  
  • Quick Chaat Masala: Mix 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp amchur (dry mango powder), dash of cayenne and 1/2 tsp kala namak (indian black salt).
  •  
  • Nutrition is 1 of 4 snack serves.

Nutrition Information

Calories 138kcal (7%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 2g (3%) Sodium 162mg (7%) Potassium 344mg (10%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 2670IU (53%) Vitamin C 8.5mg (9%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

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.