Bhel Puri (Puffed rice chaat)

A very popular Mumbai street food that is famous both in India and abroad. Puffed rice, chickpea vermicelli, and crisp puris (Indian flour wafers) come together with a zesty mix of chutneys to create the ultimate snack.

As you mix the chutneys with the puffed rice, place your ear next to the bowl and you will be able to hear a light crackle and pop. That is the sound of the kurmura absorbing the chutneys. If it makes the sound, your puffed rice is fresh. If it doesn’t, you need a new bag.

The puffed rice, masala chana dal, vermicelli, and wafers used here are all readily available at Indian grocery stores.

Serves 4.

4 cups (80 grams) kurmura (puffed rice)

1 medium red onion, chopped

¼ cup (50 grams) roasted masala chana dal (store-bought spiced lentils)

¼ cup (40 grams) roasted peanuts

2 medium potatoes, boiled, peeled, and diced

2 or 3 green chiles, stemmed and minced

½ cup (20 grams) sev (chickpea-flour vermicelli)

8 crisp puris (flour wafers; page 21)

Table salt

½ cup (120 grams) pudina aur dhaniya chutney (mint-and-cilantro chutney; page 22)

6 tablespoons khajoor aur imli ki chutney (sweet date-and-tamarind chutney; page 22)

1 teaspoon chile garlic chutney (page 519)

1 teaspoon freshly squeezed lemon juice

2 tablespoons chopped fresh cilantro

1. Put the kurmura, onion, masala chana dal, peanuts, potatoes, chiles, and half of the sevin a large bowl and toss to combine.

2. Add 4 crushed puris and toss. Add salt to taste.

3. Add the three chutneys and stir well.

4. Add the lemon juice and stir. Garnish with cilantro and the remaining sev.

5. Serve immediately with the remaining puris.