Puffed Rice with Potato Onion and Tamarind Mint Chutneys

Introduction

Puffed rice, sev, boiled potatoes, and red onion get mixed with spicy mint-coriander chutney and sweet date-tamarind chutney right before serving, so you keep the contrast between crisp and soft. This works well for a snack platter or casual gathering because the only real work is chopping, blending, and assembling.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Servings: 8

Ingredients

• 1 packet of flat crispy puris (available in Indian groceries)
• 2 lb (500 g) puffed rice (kurmura/murmura – available in Indian groceries)
• 1 lb (125-250 g) plain sev (Indian fried snack, looks like noodles)
• 2 teaspoons chat masala
• 1 teaspoon chile powder
• 2 potatoes, boiled and diced
• 1 big red onion, chopped
• ½ bunch coriander leaves
• Lemon juice or chopped raw mango
• Salt to taste

Spicy chutney

• ½ bunch coriander leaves, chopped
• ½ bunch mint leaves
• 2 big garlic cloves
• 10-12 Indian green chiles
• Salt to taste

Sweet chutney

• ½ cup date pulp
• ¼ cup tamarind pulp
• 1 tablespoon jaggery or sugar
• 2 teaspoon chili powder
• 2 teaspoon cumin seeds

Instructions

1. Mix together puffed rice and sev. Add chat masala, salt, and chili powder.
2. Add onions, raw mango pieces (or lemon juice), potatoes, and coriander leaves to the puffed rice and sev mixture, and mix gently with the hands.
3. Grind the items for the spicy and sweet chutneys to a fine paste using some water.
4. Just before serving, mix in spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, then top with some more sev and chutneys (if desired).
5. Garnish with coriander leaves. Serve with crunchy puris.

Variations

• Use chopped raw mango instead of lemon juice if you want a firmer, sharper sour note and a little extra texture in the mix.
• Reduce the 10-12 Indian green chiles in the spicy chutney to 4-6 for a milder version that lets the mint and coriander stand out more.
• Choose sugar instead of jaggery in the sweet chutney for a cleaner sweetness; jaggery gives it a deeper, slightly earthy finish.
• Use the lower end of the plain sev amount if you want a lighter mix with more puffed rice texture, or the higher end if you want a richer, denser bite.
• Fill the flat crispy puris with the mixed chaat instead of serving them on the side if you want smaller, more structured portions.

Tips for Success

• Mix in the spicy chutney and sweet chutney only just before serving, or the puffed rice will lose its crunch quickly.
• Dice the boiled potatoes small so they distribute evenly instead of weighing down parts of the mixture.
• Add only enough water to grind the chutneys to a fine paste; thin chutneys will make the chaat soggy fast.
• Taste after adding the chat masala and salt, since sev can vary in saltiness from brand to brand.
• Top each plate with extra sev at the end so you keep some dry crunch even after the chutneys go in.

Storage and Reheating

Store the puffed rice, sev, and puris in separate airtight containers at room temperature for up to 1 week. Store the chopped potatoes, onion, coriander leaves, and both chutneys in separate airtight containers in the fridge for up to 2 days.

Reheating is not needed. Serve the components cold or at room temperature, and if the potatoes are very cold from the fridge, warm them briefly in the microwave for 10-15 seconds before assembling.

FAQ

Can you make the chutneys ahead of time?

Yes. Keep the spicy chutney and sweet chutney in separate airtight containers in the fridge for up to 2 days.

Can you use lemon juice instead of raw mango?

Yes. Lemon juice gives the same acidity, but raw mango adds a slightly firmer bite and a more direct tartness.

How do you keep the puffed rice from going soft?

Keep all the dry ingredients and wet ingredients separate, then combine them only right before serving. Extra sev on top also helps keep some crunch.

How can you make it less spicy without changing the recipe too much?

Reduce the Indian green chiles in the spicy chutney and keep the chile powder modest when seasoning the puffed rice. You will still get the mint, coriander, and tamarind flavors without as much heat.