Bhel Puri

Bhel Puri Recipe
Photo: Randy Mayor; Styling: Rose Nguyen
Look for puffed rice and sev at Indian markets; you can substitute chow mein noodles for sev. Find chutneys on the supermarket's international aisle.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 165
Fat 1.1 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.5 g
Protein 3.5 g
Carbohydrate 36 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 16 mg
Calcium 21 mg


2 cups (1/2-inch) cubed peeled baking potato
4 cups Indian puffed rice
1 cup chopped seeded plum tomato
1/2 cup finely chopped red onion
1/2 cup chopped peeled ripe mango
1/4 cup sev (fine Indian noodles)
1/4 cup chopped fresh cilantro
3 tablespoons tamarind-date chutney
1 tablespoon mint chutney
2 teaspoons finely chopped seeded serrano chile (about 1 chile)


1. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain; cool.

2. Combine potato and remaining ingredients in a large bowl; toss well. Serve immediately.

David Bonom,

Cooking Light

March 2009