Low Carb Bhel Puri
Satisfy your cravings for the beloved Indian street food with a healthy twist! This Low Carb Bhel Puri recipe swaps traditional puffed rice for nutrient-packed cauliflower rice, offering the same vibrant flavors in a keto-friendly form. Packed with fresh veggies like cucumber, tomato, and onion, and complemented by zesty lemon juice, tangy tamarind paste, and refreshing mint chutney, this dish is a guilt-free delight. Roasted peanuts add a nutty crunch, while a sprinkle of classic Indian spices like cumin and chaat masala bring that authentic flair. Quick to prepare in just 25 minutes, this low carb bhel puri makes for the perfect wholesome snack or light meal, with an optional garnish of sev to elevate its texture. Healthy, flavorful, and irresistibly satisfying, it's sure to become your favorite go-to snack idea!
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Recipe Information
Ingredients
- 250 grams cauliflower florets
- 1 medium cucumber
- 1 medium tomato
- 1 small onion
- 1 small green chili
- 2 tablespoons fresh coriander leaves
- 50 grams peanuts
- 2 tablespoons lemon juice
- 1 tablespoon tamarind paste
- 1 tablespoon mint chutney
- 1 teaspoon cumin powder
- 1 teaspoon chat masala
- 0.5 teaspoon salt
- 0.25 teaspoon black salt
- 20 grams sev (optional)
Instructions
Begin by preparing the cauliflower rice. Use a food processor to grate 250 grams of cauliflower into rice-sized pieces.
Lightly sauté the cauliflower rice in a non-stick pan over medium heat for 5 minutes until slightly tender. Set aside to cool.
Finely dice the medium cucumber, medium tomato, and small onion. Chop the green chili and fresh coriander leaves as well.
If using raw peanuts, dry roast them in a pan over medium heat until they are golden brown and fragrant. Allow them to cool, then roughly chop them.
In a large mixing bowl, combine the cooked cauliflower rice, diced cucumber, tomato, onion, chopped chili, coriander leaves, and peanuts.
In a small bowl, mix together 2 tablespoons of lemon juice, 1 tablespoon of tamarind paste, and 1 tablespoon of mint chutney to form a dressing.
Add the dressing to the mixing bowl with the salad ingredients and toss everything together to combine.
Sprinkle 1 teaspoon of cumin powder, 1 teaspoon of chat masala, 0.5 teaspoon of salt, and 0.25 teaspoon of black salt over the mixture and toss again to incorporate the spices evenly.
Serve immediately on individual plates or bowls. If desired, top each serving with 20 grams of sev for an extra crunchy texture.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 37.6 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
