Snack · 20 min · indian

Bhel Puri

Weeknight-friendly Indian cooking: Bhel Puri comes together in 20 minutes with puffed rice, sev, and not much else. The macros do the talking: 9g protein, 52g carbs, and 12g fat in every 350-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 cups Puffed rice
• 1 cup Sev
• 1 Onion
• 1 Tomato
• 1 Boiled potato
• 1/3 cup Roasted peanuts
• 1/4 cup Tamarind chutney
• 2 tbsp Green chutney
• 1 tsp Chaat masala

Steps

1. Toast the puffed rice in a dry pan 3 minutes until extra-crisp; this insurance step keeps the bhel crunchy against the wet chutneys.
2. Dice the onion, tomato, and potato small — every spoonful should contain a bit of everything.
3. Toss the puffed rice with the vegetables, peanuts, both chutneys, chaat masala, and salt; mix quickly and thoroughly.
4. Shower the sev over the top last, so it stays crisp on the surface.
5. Taste and adjust: bhel should hit sweet, sour, salty, and spicy in a single bite.
6. Serve immediately in paper cones or bowls — bhel waits for nobody and softens within 15 minutes.
7. Double the chutneys on the side for the enthusiasts who like it wetter.

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