Meal Prep · Indian
Bhel Puri
A vibrant and tangy Indian street food snack, perfect for a quick, flavorful bite.
Ingredients
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Step-by-step- In a large mixing bowl, combine the puffed rice, sev, roasted peanuts, chopped onion, chopped tomato, diced boiled potato, chopped coriander leaves, and green chili (if using).
- Add the sweet tamarind chutney, spicy green chutney, chaat masala, red chili powder, and salt to the bowl.
- Squeeze in the fresh lemon juice.
- Gently toss all the ingredients together until well combined and the puffed rice is evenly coated with the chutneys and spices. Do this just before serving to maintain crispness.
- Serve immediately in individual bowls, optionally garnished with extra sev and coriander leaves.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 10 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator Not recommended
Assembled Bhel Puri loses its crispness quickly. Store individual components (chopped veggies, chutneys) separately in airtight containers in the fridge for up to 1-3 days. Puffed rice should be stored in an airtight container at room temperature.
Freezer Not suitable
Bhel Puri does not freeze well. Freezing will ruin the texture of the puffed rice and fresh vegetables, making them soggy.
Reheat Not applicable
Bhel Puri is a fresh snack and should be consumed immediately after preparation. Reheating will result in a soggy and unappetizing dish.
Chef’s Corner
- Always assemble Bhel Puri just before serving to ensure the puffed rice remains crisp. A soggy Bhel Puri is a sad Bhel Puri!
- Adjust the amount of chutneys, chili powder, and chaat masala to suit your personal preference for sweetness, spice, and tang.
- For extra crunch, you can add crushed papdi (fried wheat crackers) or roasted chana dal.
- Experiment with other toppings like finely grated carrots, cucumbers, or a sprinkle of pomegranate seeds for added flavor and color.
