Food Bhel Puri with Mango Chutney Be the first to rate & review! Sweet-and-sour mango chutney brings brightness to this crunchy, tangy Indian snack. By Hetal Vasavada Hetal Vasavada Hetal Vasavada is a cookbook author, blogger, and bakery owner who is an expert baker and is known for creating dishes with a unique combination of both her Indian and American backgrounds. She has a degree in biochemistry and uses her scientific background to create recipes.Experience: Hetal Vasavada is a cookbook author, baker, and blogger. Her first cookbook, Milk and Cardamom, was about Indian-inspired desserts. The cookbook was listed as one of 2019's best cookbooks by the San Francisco Chronicle and The Washington Post. Her recipes have been featured in The New York Times, Buzzfeed, Food & Wine, Bon Appetit, and more.Hetal owns and runs an online pop-up bakery, Milk and Cardamom Sweets. She also works as a recipe developer, food photographer, and social media consultant. In addition, she runs a popular blog and Instagram account where she shares her Indian-inspired desserts and Gujarati dishes. Food & Wine's Editorial Guidelines Published on May 15, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg DuPree / Food Styling by Emily Neighbors Hall / Prop Styling by Christina Daley Active Time: 15 mins Total Time: 50 mins Servings: 4 Jump to recipe This version of bhel puri, a popular Indian snack, is packed with puffed rice, chaat masala, seasoned potatoes, and a sweet-and-sour mango chutney. It’s a little sweet, tangy, and slightly spicy from the chili powder. To make the chutney, start by puréeing all of the chutney ingredients — namely, fresh mango, lime juice, black salt, and warm spices — in a blender until smooth. Set it aside while you make the bhel puri with cooked cubes of potato, chickpeas, tomato, chopped mango, red onion, herbs, and puffed rice. The mango chutney lightly coats all of the ingredients while adding a great amount of sweet, juicy flavor. It’s terrific on its own, but try it as a dipping sauce for grilled cheese sandwiches or fried shrimp. The bhel should be eaten immediately so you can enjoy the crispiness of the bhel mix. Frequently Asked Questions What does bhel puri taste like? In this recipe, the combination of puffed rice, spicy mango chutney, creamy potatoes, hearty chickpeas, and fresh herbs offers a delicious mix of textures and flavors. There are complementary sweet and spicy notes accented with crunchy and soft textures that create one complex bite. What is chaat and how do you eat it? Chaat is an umbrella term for Indian street foods that are customizable and feature an assortment of sweet, spicy, sour, and crunchy ingredients. Serve chaat dishes with baked potatoes, salads, fresh fruit and vegetables, crackers, bright green herbs, or on its own as a snack. Notes from the Food & Wine Test Kitchen Rinse the diced raw onion in cold water for a more mellow flavor. Black salt, a pungent seasoning with a sulfuric aroma, and puffed rice, sometimes labeled mamra or bhel mix, are available at most Indian grocery stores or online at kesargrocery.com. Chaat masala, a tangy spice blend popular in Indian cooking, is available at most Indian grocery stores or online at spicewallabrand.com. Make ahead All of the ingredients can be cut and prepped ahead of time. Reserve and mix together when you’re ready to serve. Mango chutney can be stored in an airtight container in the refrigerator for up to two days. Suggested pairing Serve with a fruity, aromatic white wine, such as Zuccardi Serie A Torrontés. Cook Mode (Keep screen awake) Ingredients Mango Chutney 1 cup chopped ripe mango 1 1/2 tablespoons water 2 teaspoons fresh lime juice 1/4 teaspoon black salt (optional) 1/4 teaspoon chaat masala 1/4 teaspoon chili powder, plus more to taste 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon kosher salt, plus more to taste Bhel Puri 2 medium Yukon Gold potatoes (about 8 ounces) 1 cup drained and rinsed canned chickpeas 1/2 teaspoon chaat masala 1/2 teaspoon kosher salt, plus more to taste 1 large tomato, chopped (about 1 1/2 cups) 1 cup chopped firm-ripe mango 1/4 cup finely diced red onion, rinsed in cold water and drained 1/4 cup coarsely chopped fresh cilantro 1 1/2 tablespoons finely chopped fresh mint 4 cups puffed rice (such as Shalini Bhel Mix) Directions Make the mango chutney Make the mango chutney: Combine all chutney ingredients in a blender, and puree until smooth, about 30 seconds. Season with additional chili powder and kosher salt to taste. Cover and chill until ready to serve. Make the bhel puri Bring a large pot of salted water to a boil over medium-high. Add potatoes, and cook until fork-tender, 20 to 25 minutes. Drain and let stand until cool, about 15 minutes. Peel potatoes, and cut into 1/2-inch cubes. Toss together potato cubes, chickpeas, chaat masala, and kosher salt in a large bowl. Stir in tomato, chopped mango, red onion, cilantro, and mint. Add puffed rice and mango chutney; toss well to combine. Season with additional kosher salt to taste. Serve immediately. Rate It Print