Credits: Vegan Richa


Tamarind chutney:

  • 1 tbsp tamarind concentrate
  • 2 tbsp water
  • 2 tbsp maple syrup
  • 1/4 tsp ground cumin
  • 2 tsp sugar (coconut or raw or jaggery powder)
  • a generous pinch of salt, cayenne
  • a generous pinch of kala namak (indian sulphur salt), or chaat masala

Bhel Salad:

  • 2 cups puffed rice or rice crispies white or brown rice or other unsweetened puffed grains
  • 1 small cucumber chopped small
  • 1/2 cup finely chopped onion
  • 1 tomato finely chopped
  • a bunch of mint finely chopped
  • a bunch of cilantro chopped
  • 1/2 cup cubed sweet potato cooked and cubed small (measured when cubed)
  • 2 tbsp raw or roasted peanuts or chopped cashews or add in some cooked chickpeas to make nut-free
  • 1/2 tsp chaat masala , optional (See Recipe note for recipe)
  • 1/4 tsp salt or more to taste
  • cayenne to taste
  • lemon juice

optional add ins:

  • Sev chickpea flour noodles
  • Papdi wheat crackers, omit to make gluten-free


  • Mix all the ingredients under chutney until well combined in a saucepan over medium heat. Bring to a boil. Carefully taste and adjust salt, sweet(sugar),tang and heat. Add some lemon juice for additional tang. Take off heat, cool 
  • Chop the cucumber onion, tomato and combine in a bowl. Mix with mint and cilanto. Cook the sweet potato by boiling or steaming to preference and set aside.
  • In a large bowl, add the puffed rice. Mix in the chopped cucumber onion tomato mint mix. Add the sweet potato and nuts. Toss lightly.
  • Drizzle the tamarind chutney and toss again. Add salt, chaat masala, cayenne and some lime juice and mix. Taste and adjust flavor.
  • Garnish with sev (chickpea noodles) and papdi(crackers) if using. Crumble some of the crackers. Serve immediately. Bhel is best served immediately as the puffed grains will become soggy over time.