Bhel Puri

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Dry the puffed rice in a low oven for 5 minutes if it is at all soft, and cool it.

   Mark done Start 5 min timer

2. Have every other ingredient chopped and within reach before you start.

   Mark done

3. Put the puffed rice in a large bowl.

   Mark done

4. Add the potato, onion, tomato and crushed papdi.

   Mark done

5. Spoon in both chutneys, the chaat masala, chilli powder and black salt.

   Mark done

6. Toss hard with two spoons for 15 seconds, until everything is coated.

   Mark done

7. Fold through half the sev and the coriander.

   Mark done

8. Pile into bowls, scatter the remaining sev over and serve with lemon wedges.

   Mark done

9. Eat within 2 minutes.

   Mark done

Chef’s Tips

• Everything ready before the chutney touches the rice.
• Fifteen seconds of tossing, then straight into bowls.
• Refresh soft puffed rice in a low oven first.

Pairing Suggestions

• Pani puri
• Cutting chai
• Sliced raw mango

Storage & Reheating

None. Assemble to order; the components keep 3 days separately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.