- Prepare red garlic chutney by blending soaked dried red chilies, garlic, cumin powder, and salt into a smooth paste.
- Dry roast puffed rice in a pan for 2-3 minutes until crispy. Optionally, add turmeric and chili powder for color.
- In a large bowl, combine the roasted puffed rice, peanuts, masala lentils, boiled potatoes, onions, tomatoes, raw mango, and spices.
- Add green chutney, tamarind chutney, and red garlic chutney gradually, mixing well to coat all ingredients.
- Adjust seasoning with more chutneys or spices as needed to achieve balanced sweet, spicy, and tangy flavors.
- Garnish with nylon sev, papdi, fresh cilantro, and a squeeze of lemon juice. Serve immediately.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:6 g28%
- Carbohydrates:40 mg40%
- Sugar:10 mg8%
- Salt:480 g25%
- Fat:8 g20%
Last Updated on 4 months by Neha Deshmukh
Puffed Rice Chaat Recipe – Easy Street Food Snack with Garlic Chutney
Okay, let’s be real. Is there anything more satisfying than a big plate of chaat? It’s the perfect blend of crunchy, tangy, spicy, and sweet – a total flavor explosion! This Puffed Rice Chaat (Kurmura Chaat) is one of my absolute go-to snacks, especially when I’m craving something quick, easy, and seriously delicious. I first made this when I was missing the street food from my trips to Mumbai, and honestly, it hits the spot every single time. It’s so simple, you won’t believe you haven’t been making it all along!
Why You’ll Love This Recipe
This puffed rice chaat is a winner for so many reasons. It’s ready in under 15 minutes, requires minimal cooking, and is totally customizable to your spice preference. Plus, it’s a fantastic way to use up leftover boiled potatoes! But the real star? That vibrant red garlic chutney. It takes this chaat from good to amazing. Trust me on this one.
Ingredients
Here’s what you’ll need to whip up this chaat magic:
- 4 cups puffed rice (kurmura)
- 1/2 cup roasted peanuts
- 1/4 cup masala lentils
- 1/2 cup boiled potatoes, diced
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1/4 cup raw mango, finely chopped (or green apple for a similar tang!)
- 2 tbsp green chutney
- 3 tbsp tamarind chutney
- 1 tsp chaat masala
- 1/2 tsp black salt
- 1/2 cup nylon sev
- 10-12 papdi
Ingredient Notes
Let’s talk ingredients for a sec, because a few things can really make or break this chaat:
- Puffed Rice: Freshness is key! Stale puffed rice will be…well, stale. You want it light and airy. If it’s lost its crunch, a quick dry roast (see instructions!) will help.
- Nylon Sev: This is the super-thin, crispy sev. It adds the best texture. You can find it at most Indian grocery stores. If you can’t find nylon sev, a slightly thicker sev will work in a pinch, but it won’t be quite the same.
- Masala Lentils: These are small, seasoned lentils that add a lovely savory crunch. Different regions in India have their own variations – some are spicier, some are sweeter. Feel free to experiment!
- Black Salt (Kala Namak): Don’t skip this! It has a unique sulfurous flavor that really elevates the chaat. It’s what gives it that authentic street food taste. A little goes a long way, though!
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s get that puffed rice nice and crispy. Heat a dry pan over medium heat. Add the puffed rice and dry roast for 2-3 minutes, stirring constantly. You can add a pinch of turmeric and chili powder while roasting for a little color, if you like. Set aside to cool.
- Now, for the star of the show – the red garlic chutney! Blend soaked dried red chilies, garlic cloves, cumin powder, and a pinch of salt into a smooth paste. Add a little water if needed to get the right consistency.
- In a large bowl, combine the roasted puffed rice, peanuts, masala lentils, diced potatoes, chopped onion, chopped tomato, and chopped raw mango.
- Time for the chutneys! Add the green chutney, tamarind chutney, and red garlic chutney gradually. Start with the amounts listed in the recipe and mix well to coat everything.
- Now, taste and adjust! This is where you make it your chaat. Add more chutney for sweetness or tang, chaat masala for extra zing, or a pinch more black salt.
- Finally, garnish generously with nylon sev, papdi, and a sprinkle of fresh cilantro. A squeeze of lemon juice right before serving brightens everything up. Serve immediately!
Expert Tips
- Don’t overcrowd the pan when roasting the puffed rice. Work in batches if necessary.
- Taste as you go! Chutney brands vary in sweetness and spice level, so adjust accordingly.
- For a more vibrant color, use ripe, red tomatoes.
Variations
This recipe is super flexible! Here are a few ideas to spice things up:
- Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chutneys to ensure they don’t contain any dairy.
- Gluten-Free Adaptation: This recipe is naturally gluten-free.
- Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chilies in the chutney or use milder chilies. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili to the mix!
- Festival Adaptation: During Diwali or Holi, I love to add a sprinkle of dried fruit (like raisins or chopped dates) for a festive touch.
Serving Suggestions
This chaat is best enjoyed immediately, while everything is still crispy. It’s perfect as an afternoon snack, a light lunch, or even as a side dish with your meal. It pairs beautifully with a glass of chilled lassi.
Storage Instructions
Honestly, this chaat is best eaten right away. The puffed rice will lose its crunch if stored. However, you can make the chutneys ahead of time. Store them in airtight containers in the refrigerator for up to 3-4 days.
FAQs
Let’s answer some common questions:
- Is this chaat best served immediately? Absolutely! The crunch is everything.
- Can I make the chutneys ahead of time? How long will they last? Yes, you can! They’ll keep in the fridge for 3-4 days.
- What is the best way to roast the puffed rice to get it crispy? Use a dry pan and stir constantly over medium heat. Don’t let it burn!
- Can I use other types of lentils instead of masala lentils? You can, but the flavor won’t be quite the same. Moong dal or chana dal are good substitutes, but you’ll need to season them yourself.
- What can I substitute for nylon sev if I can’t find it? A slightly thicker sev will work, but it won’t have the same delicate crunch. You could also try crushed papdi for a similar texture.
Enjoy! I hope this Puffed Rice Chaat brings a little bit of Indian street food joy to your kitchen. Let me know in the comments how it turns out for you!