Bhel Indian Tea Time Snack

Bhel works best when contrast is preserved: crisp puffed rice, tender potato, fresh herbs, sprouts, chutneys and crunchy puris all meet at the last moment. Mixing too early softens the textures that make the snack lively.

The source presents the ingredients separately so each person can build a puri to taste. That format also makes the snack easy to adjust, because heat, acidity, sweetness and crunch can be changed at the table.

For a more casual serving, combine the dry and fresh ingredients in one bowl and keep the chutneys and lime on the side. Add them just before eating so the mixture stays bright and crisp.

Ingredients

• 3 cups puffed rice
• 1 onion, chopped
• 2 tomatoes, diced
• 2 cups boiled potatoes, diced
• 3 tablespoons chopped fresh cilantro
• 1/2 cup fine sev
• 2 cups parboiled mung bean sprouts
• 1/4 cup crushed almonds
• 1 lime, cut into wedges
• 4 tablespoons green chutney
• 4 tablespoons tamarind chutney
• Salt to taste
• 10–12 bhel puris

Method

Arrange the puffed rice, onion, tomatoes, potatoes, cilantro, sev, sprouts, almonds, lime and chutneys in separate bowls, with the puris alongside. Let each person spoon small amounts onto a puri and season to taste. Alternatively, toss the dry and fresh ingredients together just before serving and offer lime and chutneys separately.