Bhel Puri

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.5g
  • Carbohydrate: 36g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 16mg
  • Calcium: 21mg

Ingredients

  • 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)

Preparation

  1. 1. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain; cool.
  2. 2. Combine potato and remaining ingredients in a large bowl; toss well. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bhel Puri Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy