Bhel Puri

Name: Bhel Puri
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Asian, Indian
Ingredients: Tamarind (tightly packed): 1 1/2 tbsp (about 23 g), soaked in 3 tbsp water; Jaggery powder (tightly packed): 3 tbsp (about 36 g); Water: 6 tbsp (90 ml); Grated ginger (tightly packed): 3/8 tsp (about 2 g); Green chilli, finely chopped (tightly packed): 3/8 tsp (about 2 g); Fennel seeds: 3/8 tsp (about 1 g); Roasted cumin powder: pinch (about 0.3 g); Roasted mustard seeds: 3/4 tsp (about 2 g); Black salt: 3/16 tsp (about 1 g); Puffed rice (tightly packed): 2 1/4 cups (about 45 g); Roasted peanuts (tightly packed): 3/8 cup (about 55 g); Cucumber, finely chopped (tightly packed): 3/4 cup (about 110 g); Boiled sweet potato or potato, finely chopped (tightly packed): 3/8 cup (about 65 g); Tomato, finely chopped (tightly packed): 3/8 cup (about 70 g); Coriander, chopped (tightly packed): 3/8 cup (about 15 g); Pineapple or apple, finely chopped (tightly packed): 4 1/2 tbsp (about 45 g); Pomegranate seeds: 3 tbsp (about 45 g)

9 steps

Prep:45minCook:10min

Crunchy, tangy Indian street snack made with roasted puffed rice, peanuts, fresh chopped vegetables, fruit and pomegranate, tossed with homemade khatti-meethi chutney.

Updated at: Sat, 18 Jul 2026 10:54:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories261.2 kcal (13%)

Total Fat9.8 g (14%)

Carbs38.4 g (15%)

Sugars17.2 g (19%)

Protein6.8 g (14%)

Sodium148.6 mg (7%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Khatti-Meethi Chutney

23gTamarind

tightly packed, soaked in 3 tbsp water

36gJaggery powder

tightly packed

90mlWater

2gginger

Grated, tightly packed

2gGreen chilli

finely chopped, tightly packed

Other ingredients

45grice

Puffed, tightly packed

⅜ cupRoasted peanuts

tightly packed

¾ cupCucumber

finely chopped, tightly packed

⅜ cupsweet potato

Boiled, or potato, finely chopped, tightly packed

⅜ cupTomato

finely chopped, tightly packed

⅜ cupCoriander

chopped, tightly packed

45gPineapple

or apple, finely chopped, tightly packed

45gPomegranate seeds

Instructions

Step 1

Soak the tamarind in 3 tbsp water for 30 minutes.

Step 2

Squeeze the soaked tamarind well with clean fingers to extract the pulp. Discard the fibres and seeds.

Step 3

In a small saucepan, add tamarind pulp, jaggery, 6 tbsp water, ginger, green chilli, fennel seeds and roasted cumin powder. Cook over medium heat for about 5 minutes, stirring often, until the chutney thickens slightly.

Step 4

Turn off the heat. Stir in the roasted jakhaiya seeds (or mustard seeds) and black salt. Let the chutney cool for 5 minutes, then refrigerate for 10 minutes.

Step 5

Meanwhile, dry roast the puffed rice in a wide pan over low heat for about 5 minutes, stirring continuously, until crisp. Cool for 2–3 minutes.

Step 6

In a large mixing bowl, combine the roasted puffed rice, peanuts, cucumber, sweet potato, tomato, coriander, pineapple (or apple) and pomegranate seeds.

Step 7

Pour the cooled chutney over the mixture. Toss gently with two large spoons until everything is evenly coated. Avoid overmixing so the puffed rice stays crunchy.

Step 8

Taste and adjust with extra black salt or chutney if needed.

Step 9

Serve immediately. Bhel puri becomes soggy if left standing.