Loading...
A crunchy, tangy, and perfectly spiced bhel puri - a quick to make, fiber-rich snack that everyone loves!
A beloved Mumbai street food classic! This light and crunchy snack is a delightful explosion of puffed rice, tangy chutneys, fresh vegetables, and crispy sev. Ready in minutes, it's the perfect quick bite that captures the vibrant flavors of India.
Serving size: 1 serving
A refreshing and tangy fruit salad adapted for a kidney-friendly diet, featuring a mix of low-potassium fruits tossed in a zesty, salt-free spice blend.
A refreshing and kidney-friendly Indian salad made with sprouted mung beans, crisp vegetables, and a tangy, no-salt dressing, perfect for a nutritious snack.
A refreshing and protein-packed snack featuring sprouted lentils, chopped vegetables, and a hard-boiled egg, tossed in a tangy, spicy dressing.
A hearty and nourishing vegan dinner featuring a flavorful red lentil soup spiced with turmeric and cumin, served alongside a crisp and refreshing onion and tomato salad. Perfect for a light, weight-loss friendly meal.
A refreshing and vibrant mix of seasonal fruits like apples, bananas, and berries, tossed in a tangy and savory spice blend. A perfect low-calorie snack to satisfy sweet cravings.
A heart-healthy and flavorful vegetarian lunch featuring a spiced lentil curry, soft whole wheat rolls, and a refreshing beetroot salad, all prepared with minimal sodium.
A crunchy, tangy, and perfectly spiced bhel puri - a quick to make, fiber-rich snack that everyone loves!
This indian and north_indian dish is perfect for snack. With 348.39 calories and 7.77g of protein per serving, it's a low-phosphorus, low-calorie option for your meal plan.
Prepare all your ingredients. Ensure the puffed rice is crisp. If not, dry roast it in a pan over low heat for 2-3 minutes until crunchy, then let it cool completely. Have the chopped vegetables, chutneys, spices, sev, and papdi ready for quick assembly.
In a large mixing bowl, combine the puffed rice, finely chopped red onion, boiled potato cubes, chopped tomato, and roasted peanuts. Toss them gently to mix.
Drizzle the tamarind chutney and green chutney over the mixture. Sprinkle the chaat masala, black salt, and finely chopped green chilies (if using).
Add the crushed papdi and about three-quarters of the sev to the bowl. Mix everything together gently but swiftly with a large spoon until all ingredients are just combined. Do not overmix, as this will make the bhel soggy.
Immediately divide the bhel puri among serving plates or paper cones. Garnish with the remaining sev, fresh coriander leaves, and a final squeeze of lemon juice. Serve instantly to enjoy the best texture.
