Bhel Puri

Ingredients

• 2 cups mumra (puffed rice)
• 1/3 cup baked or boiled potato (chopped into 1/2 inch cubes)
• 2 tbsp toasted peanuts (optional)
• 3 tbsp red onion (chopped)
• pinch chaat masala (or substitute salt and cumin)
• pinch garlic chutney (optional)
• pinch chili powder
• 1/4 cup bhel sev (micro sev)
• 8 crispy puri (4 crushed and 4 whole)
• 2 tbsp green chutney
• 2 tbsp tamarind chutney
• 2 tbsp cilantro (chopped)

Instructions

1. Toast the mumra: preheat oven to 250 degrees. Spread mumra over a cookie sheet. Heat about 10 minutes, until the mumra is lightly toasted.
2. In a large bowl, combine all of the dry ingredients: mumra, baked potato, toasted peanuts, red onion, chaat masala, garlic chutney, chili powder, micro sev and crushed puri.
3. Mix in the tamarind and green chutneys.
4. Divide the bhel into two.
5. Top each serving with some micro sev and the two whole puris. Serve.

Nutrition

• Calories: 92
• Carbohydrates: 16
• Protein: 2
• Fat: 3
• Saturated Fat: 0.4
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 1
• Sodium: 5
• Potassium: 181
• Fiber: 2
• Sugar: 4
• Vitamin A: 16
• Vitamin C: 4
• Calcium: 16
• Iron: 3