BHEL Recipe

Toast/Check Crispness

If your puffed rice is not very crisp, spread it on a baking sheet and toast in a 325°F (160°C) oven 4–6 minutes until dry and crisp. Let cool. Place puffed rice in a large mixing bowl.

Add the sev, roasted peanuts, and fried/roasted chana dal (if using) to the bowl with puffed rice. Toss gently to combine. These provide the crunchy backbone of the bhel.

Prepare the vegetables and herbs: finely dice the tomato, chop the onion, pluck the pomegranate arils, finely chop mint and cilantro, and mince the green chili. Add all of these fresh ingredients to the bowl with the puffed rice mixture.

Toss the mixture gently to distribute the fresh ingredients evenly without crushing the puffed rice.

Make the dressing: in a small bowl whisk together lime juice, tamarind chutney, green chutney, chaat masala, roasted cumin powder, salt, and black pepper until smooth. Taste and adjust: add more tamarind for sweetness/tang, more green chutney for herbiness, or more lime for brightness.

Pour the dressing evenly over the puffed rice and fresh mix-ins. Immediately toss everything gently but thoroughly using two spatulas or clean hands so the dressing coats the ingredients without making them soggy. Work quickly to preserve crunch.

Just before serving, sprinkle the thin sev on top so it stays crisp. Add additional pomegranate arils or chopped cilantro/mint if desired. Serve with lemon/lime wedges on the side.

Serve immediately (bhel is best eaten within 10–15 minutes after tossing). If you must hold it, keep the dressing separate and combine right before serving to maintain crunch.