Bhel and Date-Tamarind Chutney
Prep time
Total time
Recipe type: Snack
Cuisine: Indian
  • 3 cups brown-rice crispies
  • 1 cup khara sev (these are the squiggly yellow things you see in the picture, available in Indian grocery stores. I also sometimes find it in the Indian grocery section at Whole Foods)
  • 1 medium onion, finely chopped
  • 2 green chilies, minced
  • ½ cup coriander leaves, chopped
  • 3 small red potatoes, boiled and finely diced
  • For the date-tamarind chutney:
  • 4 dates, soaked in water about 15 minutes until soft and seeded
  • 1 tsp tamarind extract. If you're cooking with whole tamarind, soak a lime-sized ball in warm water for about 15 minutes, then squeeze out the juices by crushing between your fingers. Discard the solids.
  • ½ tsp red pepper flakes or cayenne
  • ½ tsp toasted cumin seeds
  • Salt to taste
  1. Date-Tamarind Chutney: Blend the tamarind, dates, red pepper and cumin into a fairly thick paste. Add salt to taste
  2. To put together the bhel all you do is mix up all the ingredients, including the date-tamarind chutney. Add salt to taste.
  3. The bhel goes wonderfully with little puris, which are refined-wheat crackers deep fried in oil. Since my bhel is quite healthy, I decided to forego the puris which are also quite easily available at Indian stores.
  4. Enjoy, everyone!
Recipe by Holy Cow! Vegan Recipes at