Credits: Vegan Richa
- 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
- 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.