Bhel Puri is a chaat and savory snack that is traditionally made with puffed rice, vegetables, sev, chutneys and peanuts. In this case however, I have replaced the puffed rice with the rice krispie cereal for fun and easy crunch.
As you all know Bhel Puri is a chaat and savory snack that is traditionally made with puffed rice, vegetables, sev, chutneys and peanuts. In this case however, I have replaced the puffed rice with the rice krispie cereal. The rice krispie is a breakfast cereal that snaps, crackles and pops. Unlike the puffed rice, this cereal doesn’t turn soggy very fast and I believe that they retain the crunch a few minutes longer. I would also like to warn you that this version of bhel is a tad bit more addictive than the one with puffed rice. I believe that there is 99.9% chance that you will start eating from the ladle itself. But Jokes apart, lets proceed to the recipe. Shall we?? 
Click HERE for my date and tamarind chutney recipe.
Click HERE for my green chutney recipe.
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Bhel Puri: Savory Puffed Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant Indian street food snack, this Bhel Puri bursts with contrasting textures and flavors. Crispy puffed rice mixes with tangy chutneys and crunchy toppings for a delightful treat.
Ingredients
- 2 cups puffed rice cereal (lightly roasted)
- 8-10 flat papdi crackers
- 1 medium red onion, finely chopped
- 1 medium potato, boiled, peeled, and cubed
- 1 large tomato, deseeded and finely chopped
- 1/4 cup roasted peanuts
- 1 1/2 tablespoons green mango, finely grated
- 1/2 teaspoon black salt (kala namak), or to taste
- 1 teaspoon red chili powder
- 1/2 teaspoon chaat masala
- 1/3 cup nylon sev
- 2 tablespoons fresh cilantro leaves, chopped
- 1 teaspoon fresh lemon juice
Date and Tamarind Chutney (makes about 3/4 cup):
- 1/4 cup tamarind paste
- 6-8 pitted dates, roughly chopped
- 1/2 cup water
- 2 tablespoons jaggery or brown sugar, or to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red chili powder
- Pinch of black salt
Green Chutney (makes about 1/2 cup):
- 1 cup fresh cilantro leaves and tender stems
- 1/2 cup fresh mint leaves
- 1-2 green chilies, roughly chopped
- 1 garlic clove
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 2-3 tablespoons water, as needed
Instructions
Make the chutneys (can be prepared ahead):
- Make the tamarind chutney: combine the tamarind paste, dates, and water in a small saucepan. Simmer over medium-low heat for 8–10 minutes until the dates are completely soft. Blend smooth (an immersion blender works). Stir in the jaggery, cumin, chili powder, and black salt. Adjust sweetness and tartness to taste. Cool completely. Store refrigerated up to 2 weeks.
- Make the green chutney: blend the cilantro, mint, green chilies, garlic, lemon juice, salt, and water in a blender or food processor until smooth, adding water as needed to reach a pourable consistency. Taste and adjust seasoning. Store refrigerated up to 1 week.
Assemble the bhel puri:
- In a large bowl, combine the puffed rice with the chopped onion, cubed boiled potato, tomato, peanuts, and grated mango. Mix well.
- Add 2–3 tablespoons of the tamarind chutney, 1 tablespoon of the green chutney, black salt, red chili powder, and chaat masala. Toss to coat everything evenly. Taste and add more chutney as desired.
- Top with the nylon sev and crushed papdi and toss lightly. Garnish with cilantro leaves and a squeeze of lemon juice. Serve immediately — bhel puri turns soggy quickly.
Notes
Bhel puri waits for no one — assemble and serve immediately, as the puffed rice will lose its crunch within minutes. Both chutneys can be made days ahead and refrigerated; having them ready is what makes this snack quick to pull together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Cuisine: Indian
Frequently Asked Questions
Can I use regular puffed rice instead of rice krispie cereal in this recipe?
Yes, but note that regular puffed rice may turn soggy faster than rice krispie cereal, which retains its crunch longer.
What vegetables work best in Bhel Puri?
Chopped onions, tomatoes, and cucumbers are great options, as they add freshness and crunch to the dish.
How can I adjust the sweetness of the chutneys in this recipe?
You can modify the sweetness by adding more or less jaggery or sugar to your tamarind chutney, depending on your taste preference.
