Bhel Recipe- Indian snack Salad with Puffed Rice, Sweet Potato and Tamarind Chutney

Sweet Potato Bhel Recipe - Indian Street Food style Snack Salad with Mint and Tamarind Chutney. Puffed Rice tossed with cooked sweet potato, nuts, onion, cucumber and tomato and dressed in chopped mint and 5 minute Tamarind Chutney. Vegan Bhel Puri Recipe. Can be glutenfree and nutfree. | VeganRicha.com

5 from 5 votes

Bhel Recipe- Indian snack Salad with Puffed Rice, Sweet Potato and Tamarind Chutney

Sweet Potato Bhel Recipe - Indian Street Food style Snack Salad with Mint and Tamarind Chutney. Puffed Rice tossed with cooked sweet potato, nuts, onion, cucumber and tomato and dressed in chopped mint and 5 minute Tamarind Chutney. Vegan Bhel Puri Recipe. Can be glutenfree and nutfree.

Prep Time10

Cook Time10

Total Time20

Course: Snack

Cuisine: Gluten-free, Indian, Vegan

Servings:

Author: Vegan Richa

Ingredients

Tamarind chutney:

1 tbsp tamarind concentrate
2 tbsp water
2 tbsp maple syrup
1/4 tsp ground cumin
2 tsp sugar (coconut or raw or jaggery powder)
a generous pinch of salt, cayenne
a generous pinch of kala namak (indian sulphur salt), or chaat masala

Bhel Salad:

2 cups puffed rice or rice crispies white or brown rice or other unsweetened puffed grains
1 small cucumber chopped small
1/2 cup finely chopped onion
1 tomato finely chopped
a bunch of mint finely chopped
a bunch of cilantro chopped
1/2 cup cubed sweet potato cooked and cubed small (measured when cubed)
2 tbsp raw or roasted peanuts or chopped cashews or add in some cooked chickpeas to make nut-free
1/2 tsp chaat masala , optional (See Recipe note for recipe)
1/4 tsp salt or more to taste
cayenne to taste
lemon juice

optional add ins:

Sev chickpea flour noodles
Papdi wheat crackers, omit to make gluten-free

Instructions

Mix all the ingredients under chutney until well combined in a saucepan over medium heat. Bring to a boil. Carefully taste and adjust salt, sweet(sugar),tang and heat. Add some lemon juice for additional tang. Take off heat, cool
Chop the cucumber onion, tomato and combine in a bowl. Mix with mint and cilanto. Cook the sweet potato by boiling or steaming to preference and set aside.
In a large bowl, add the puffed rice. Mix in the chopped cucumber onion tomato mint mix. Add the sweet potato and nuts. Toss lightly.
Drizzle the tamarind chutney and toss again. Add salt, chaat masala, cayenne and some lime juice and mix. Taste and adjust flavor.
Garnish with sev (chickpea noodles) and papdi(crackers) if using. Crumble some of the crackers. Serve immediately. Bhel is best served immediately as the puffed grains will become soggy over time.

Video

Notes

For variation: add sprouted mung beans or lentils or cooked chickpeas to the mix.

Quick Chaat Masala: Mix 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp amchur (dry mango powder), dash of cayenne and 1/2 tsp kala namak (indian black salt).

Nutrition is 1 of 4 snack serves.

Nutrition