Puffed Rice Chaat Recipe – Easy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Puffed Rice Chaat Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re craving a quick, flavorful, and utterly addictive snack, you have to try this Puffed Rice Chaat. It’s the kind of thing that just disappears – seriously, make a double batch! I first made this when I was missing the bustling street food scene back home, and it instantly transported me back. It’s so easy to whip up, and perfect for those times when you want something satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

This Puffed Rice Chaat is a total winner for so many reasons. It’s unbelievably quick – ready in just 15 minutes! Plus, it’s bursting with textures and flavors: crunchy puffed rice, tangy lemon juice, spicy chili, and a delightful mix of aromatic spices. It’s a fantastic snack, a light lunch, or even a fun appetizer to share with friends. Honestly, who can resist a good chaat?

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cups puffed rice (murmura) – about 60g
• ¼ cup onion, finely chopped – about 30g
• 3 tablespoons tomato, finely chopped – about 45g
• 2 tablespoons cucumber, finely chopped – about 20g
• ½ cup boiled potato (cubed) – about 100g
• ¼ cup roasted peanuts – about 30g
• 1 green chilli, finely chopped (adjust to taste)
• ½ teaspoon ginger, grated
• 1 tablespoon sev – about 8g
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon lemon juice – about 15ml
• 1 teaspoon mustard oil – about 15ml
• 1 teaspoon red chilli powder – about 5g
• ½ teaspoon roasted cumin powder – about 2.5g
• ½ teaspoon chat masala powder – about 2.5g
• ½ teaspoon amchur powder (dry mango powder) – about 2.5g
• ¼ teaspoon black salt – about 2g

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Puffed Rice: The quality of your puffed rice matters. Look for light, airy, and crispy murmura. Stale puffed rice will get soggy quickly.
• Sev: There are so many types of sev! You can use the thin nylon sev for a delicate crunch, or the thicker besan sev for a more substantial bite. I personally love the nylon sev for this recipe.
• Chaat Masala: This is where things get fun! Chaat masala blends vary regionally. Some are tangier, some spicier. Feel free to use your favorite brand, or even make your own (more on that in the FAQs!).
• Mustard Oil: Don’t be scared of mustard oil! It adds a lovely pungent flavor that’s characteristic of Indian street food. If you’re not a fan, you can substitute with vegetable oil, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. In a large mixing bowl, combine the puffed rice, chopped onions, tomatoes, cucumber, boiled potatoes, roasted peanuts, green chili, and ginger. Don’t be shy – get everything nicely mixed together.
2. Now for the spice! Sprinkle the red chili powder, roasted cumin powder, chaat masala, amchur powder, and black salt over the mixture.
3. Drizzle the mustard oil and lemon juice evenly over everything. This is where the magic starts to happen!
4. Add the sev and fresh coriander leaves. These add that essential crunch and fresh aroma.
5. Gently toss all the ingredients until everything is well combined. Be careful not to crush the puffed rice.
6. Give it a taste! Adjust the seasoning if needed. Maybe a little more chaat masala? A squeeze of lemon? You’re the chef!
7. Serve immediately to retain that lovely crispness. Seriously, don’t let it sit for too long!

Expert Tips

• Crispness is Key: To keep the chaat extra crispy, add the sev just before serving.
• Potato Prep: Make sure your boiled potatoes are cooled before adding them to the chaat. Warm potatoes can make the mixture soggy.
• Spice Control: Adjust the amount of green chili and red chili powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your sev ingredients to ensure they don’t contain any dairy.
• Spice Level Adjustment: My friend, Priya, loves things hot. She adds a pinch of cayenne pepper for an extra kick. Feel free to experiment!
• Festival Adaptations: During Diwali or Holi, I love adding a sprinkle of dried fruit like raisins or chopped dates for a touch of sweetness. It’s a festive twist!

Serving Suggestions

This chaat is fantastic on its own, but it also pairs well with a cup of chai or a cooling glass of lassi. It’s also a great side dish for a simple Indian meal.

Storage Instructions

Honestly, this chaat is best enjoyed immediately. The puffed rice tends to lose its crispness over time. However, if you absolutely must store it, you can keep it in an airtight container at room temperature for a few hours, but expect it to be a little softer.

FAQs

Let’s answer some common questions!

• Is this chaat best served immediately? Absolutely! The crispness is the best part, and it diminishes quickly.
• Can I use other types of puffed rice? You can, but the texture might be different. White puffed rice is traditional, but you can experiment with brown or multi-grain varieties.
• What is the role of black salt in chaat? Black salt (kala namak) has a unique sulfurous flavor that adds a wonderful depth and complexity to chaat. It’s a key ingredient!
• Can I make the chaat masala powder at home? Yes! There are tons of recipes online. It’s a bit of work, but totally worth it if you want to customize the flavor.
• How can I adjust the tanginess of the chaat? Simply add more or less lemon juice to taste. You can also use a dash of tamarind chutney for a different kind of tang.

Enjoy making (and eating!) this delicious Puffed Rice Chaat. Let me know how it turns out in the comments below!