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When traveling, street food is often the most authentic and delicious food to try, and Indian street food is no exception. Last summer, Chetna Macwan of Spice Culture Cooking devoted an entire class to the diverse snack foods sold by Indian street vendors. One such dish: bhel chaat, a colorful salad of puffed rice, gram noodles and loads of chutney made from tamarind, mint, garlic and yogurt. It’s sweet, savory, crunchy, colorful and full of amazing different textures and flavors. Enjoy!

Bhel Chaat
Serves 4

4 cups puffed rice
2 cups fine gram noodles (Nylon Sev)
½ cup finely chopped onions
½ cup small diced potatoes (boiled, peeled)¾ cup tamarind chutney
½ cup mint chutney
¼ cup garlic chutney (can add ½ cup for more heat)
¼ cup finely chopped coriander
1.5 tsp chaat masala powder
½ tsp salt (add more salt to taste)
1 tbsp lemon juice
½ cup crushed pappadams OR papdis (thicker version of pappadam)

Optional:

½ cup small diced sweet potatoes (boiled, peeled)
½ cup small diced beets (boiled, peeled)

Garnish (optional):
½ cup small diced fresh mango
Pomegranate seeds
Cumin yogurt chutney *
Finely chopped coriander

In a large mixing bowl, add puffed rice, nylon sev, potatoes, sweet potatoes, beets, onions, coriander, chaat masala, salt, lemon juice, crushed pappadams/papdis, mint chutney, tamarind chutney, garlic chutney and gently toss together till fully blended together.

Divide bhel mix onto 4 plates and drizzle cumin yogurt sauce all over. Top with mango, pomegranate and coriander and serve immediately.

* NOTE: For the cumin yogurt chutney, mix 1 cup plain, whole milk or low-fat yogurt with 1 tbsp of freshly ground cumin seed until smooth and creamy.

And for those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!