Puffed Rice Chaat Recipe – Crispy Chana Dal & Sweet-Green Chutney

Last Updated on 4 months by Neha Deshmukh

Puffed Rice Chaat Recipe – Crispy Chana Dal & Sweet-Green Chutney

Hey everyone! If you’re anything like me, you absolutely love a good chaat. There’s just something so satisfying about that explosion of flavors and textures, right? Today, I’m sharing my go-to Puffed Rice Chaat recipe – it’s quick, easy, and seriously addictive. I first made this when I was craving something savory and crunchy, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Puffed Rice Chaat is the perfect snack or light meal. It’s wonderfully crispy, tangy, sweet, and a little bit spicy – everything a good chaat should be! Plus, it comes together in under 30 minutes, making it ideal for when you need a flavourful fix fast. It’s also super customizable, so you can adjust the spice level and ingredients to your liking.

Ingredients

Here’s what you’ll need to make this delicious chaat:

• 1 heaped cup puffed rice / pori (about 100g)
• 4 papdi (Indian crackers)
• 1 tablespoon chana dal (split chickpeas) (about 20g)
• 1 tablespoon raw peanuts (about 15g)
• 1 tablespoon raw onion, finely chopped
• 1 tablespoon tomato, finely chopped
• 1 tablespoon raw mango, finely chopped
• ¼ cup boiled potato, cubed (about 50g)
• as needed green chutney (coriander-mint chutney)
• as needed sweet chutney (tamarind chutney)
• ½ teaspoon lemon juice (about 5ml)
• ¼ teaspoon chilli powder (about 1g)
• ¼ teaspoon chat masala powder (about 2g)
• ¼ teaspoon jeera powder (cumin powder) (about 1g)
• 1 tablespoon plain sev (thin chickpea noodles) + extra for garnish
• as needed coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Puffed Rice: Freshness is key! Stale puffed rice won’t have that satisfying crunch. If possible, open a fresh packet.
• Chutneys: Good quality green and sweet chutneys are the heart of any chaat. Homemade is best, of course, but store-bought works in a pinch. Look for brands with authentic flavors.
• Sev: Sev comes in different thicknesses and levels of spice. Traditionally, a thin, slightly spicy sev is used, but feel free to experiment! Regional variations are common – my aunt always adds a dash of garlic sev for extra zing.
• Potatoes: I prefer using a waxy potato like red potatoes, as they hold their shape well when boiled.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that chana dal and peanuts crispy. Deep fry the chana dal until golden brown. Then, fry the peanuts until they’re nice and crispy. Drain them on a paper towel and set aside.
2. Now, gather all your ingredients – the chutneys, chopped veggies, spices, and of course, the puffed rice! It makes the whole process so much smoother.
3. In a large mixing bowl, add the puffed rice and crushed papdi. Don’t be shy with the papdi – it adds a lovely texture!
4. Add the boiled potato cubes, chilli powder, chat masala, and jeera powder to the bowl. Give everything a good mix.
5. Time for the chutneys! Add the green chutney and sweet chutney. Start with a tablespoon of each and adjust to your taste. I like mine a little sweeter, so I usually add a bit more sweet chutney.
6. Now, add the fried chana dal, peanuts, raw mango, onion, tomato, and coriander leaves. Mix everything gently but thoroughly.
7. Finally, add 1 tablespoon of sev and combine gently. Squeeze the lemon juice over the mixture. This brightens up all the flavors beautifully!
8. Serve immediately in bowls, and don’t forget to garnish with the remaining sev for that extra crunch.

Expert Tips

• Don’t overmix! You want to keep the puffed rice light and airy.
• Taste as you go! Adjust the chutneys and spices to your preference.
• For extra flavour, lightly toast the puffed rice in a dry pan for a minute or two before adding it to the bowl.

Variations

• My friend Priya loves adding a sprinkle of pomegranate seeds for a burst of freshness.
• For a fruitier twist, add some finely chopped apples or pears.
• If you love a bit of heat, add a pinch of cayenne pepper.

Vegan Adaptation

This recipe is naturally vegetarian! To make it vegan, just ensure your sev doesn’t contain any dairy ingredients. Many brands offer vegan sev options.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your sev and papdi are gluten-free. Always check the packaging to be sure.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce or omit the chilli powder.
• Medium: Use ¼ teaspoon chilli powder.
• Spicy: Add ½ teaspoon or more chilli powder, or a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

This chaat is perfect for festivals! During Navratri, you can skip the potatoes and onions for a vrat-friendly version. For Diwali, it’s a great snack to serve to guests.

Serving Suggestions

Serve this Puffed Rice Chaat immediately for the best crunch. It’s delicious on its own, or you can pair it with a cup of chai.

Storage Instructions

Honestly, this chaat is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for up to a few hours. The puffed rice will lose some of its crunch, though.

FAQs

What is the best way to get the puffed rice extra crispy?

Lightly toasting the puffed rice in a dry pan for a minute or two before adding it to the bowl really helps!

Can I make the chutneys ahead of time? If so, how should I store them?

Yes! You can make both the green and sweet chutneys a day or two in advance. Store them in airtight containers in the refrigerator.

What kind of sev is traditionally used in this chaat?

Traditionally, a thin, slightly spicy sev is used. But feel free to experiment with different types!

Can I use a different type of potato?

You can, but I recommend using a waxy potato like red potatoes, as they hold their shape well.

How can I adjust the sweetness and tanginess of the chaat?

Adjust the amount of sweet chutney and lemon juice to your liking.

Is it possible to bake the chana dal instead of frying it?

Yes, you can! Roast the chana dal in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown and crispy.