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A crunchy, tangy, and spicy Bengali snack made with puffed rice, boiled black chickpeas, and a drizzle of pungent mustard oil. This street-style delight is ready in minutes and perfect for an evening treat.
For 4 servings
In a large mixing bowl, combine the finely chopped onion, green chilies, boiled kala chana, and roasted peanuts.
Add the mustard oil, lemon juice, roasted cumin powder, kala namak, and regular salt. Mix everything well to create the masala base.
Just before serving, add the akhoi (puffed rice) to the bowl. Toss everything together gently but quickly, ensuring the akhoi is evenly coated with the masala without becoming soggy.
Garnish with fresh coriander leaves and a generous amount of sev. Serve immediately to enjoy the crunch.
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A crunchy, tangy, and spicy Bengali snack made with puffed rice, boiled black chickpeas, and a drizzle of pungent mustard oil. This street-style delight is ready in minutes and perfect for an evening treat.
This bengali recipe takes 10 minutes to prepare and yields 4 servings. At 302.15 calories per serving with 10.37g of protein, it's a beginner-friendly recipe perfect for snack.
This recipe is naturally vegan. Just ensure the sev used for garnish is made without any dairy products.
Omit the onion. You can add finely chopped cucumber or raw mango for a different kind of crunch and tang.
The recipe is naturally gluten-free. Double-check that the sev is made only from chickpea flour and does not contain wheat flour.
Increase the amount of kala chana and peanuts for more protein, and reduce the amount of sev to lower the fried content.