5 from 3 votes
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!
Prep Time
8 mins
Total Time
8 mins
Servings:
4
Calories:
364 kcal
Cuisine:
Indian
Ingredients
- 1 cup potato peeled, boiled, drained, and cooled
- 15 ounce chickpeas rinsed & drained, canned
- ½ cup red onions minced
- 2 green chilies hari mirch, minced
- ¼ cup cilantro chopped
- ½ cup cucumber diced, seedless
- ⅓ cup pomegranate seeds
- ¼ cup peanuts chopped, unsalted, dry roasted
- 1 cup tomato 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 sev thin, fine
To Garnish:
- tamarind sauce to taste, additional
- cilantro chutney to taste, additional
- sev fine
- peanut additional, unsalted dry roasted
- 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).
Cup of Yum
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 Information
Calories
364kcal
(18%)
Carbohydrates
59g
(20%)
Protein
14g
(28%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
3g
(15%)
Sodium
489mg
(20%)
Potassium
1210mg
(26%)
Fiber
19g
(76%)
Sugar
8g
(16%)
Vitamin A
9477IU
(190%)
Vitamin C
24mg
(27%)
Calcium
164mg
(16%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 489mg | 20% |
| Potassium | 1210mg | 26% |
| Fiber | 19g | 76% |
| Sugar | 8g | 16% |
| Vitamin A | 9477IU | 190% |
| Vitamin C | 24mg | 27% |
| Calcium | 164mg | 16% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.