Bhel Puri (Indian Puffed Rice and Vegetable Snack)
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 packet of flat crispy puris (available in Indian groceries)
- 2 lb (500 g ) puffed rice (kurmura/murmura - available in Indian groceries)
- 1 lb (125–250 g) plain sev (Indian fried snack, looks like noodles)
- 2 teaspoons chat masala
- 1 teaspoon chile powder
- 2 potatoes , boiled and diced
- 1 big red onion , chopped
- ½ bunch coriander leaves
- Lemon juice or chopped raw mango
- Salt to taste
Directions
Mix together puffed rice and sev. Add chat masala, salt, and chili powder.
Add onions, raw mango pieces (or lemon juice), potatoes, and coriander leaves to the puffed rice and sev mixture, and mix gently with the hands.
Grind the items for the spicy and sweet chutneys to a fine paste using some water.
Just before serving, mix in spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, then top with some more sev and chutneys (if desired).
Garnish with coriander leaves. Serve with crunchy puris.