Celebrating Holi with colorful Bhel Puri Cakes, masala rice cakes with heaps of Bhel Puri and Tea India Chai Moments. Chaat and Chai, a perfect jodi.
Holi is a time to celebrate with colors, family, and food. Food for me during Holi always mean flavorful chaats that are packed with flavor and easy to assemble. Chaat, which literally translates into “taste” is the general term for South Asian street food. What I love about chaats is how easy they are to assemble and how you can customize them to your liking. Bhel Puri is one of those chaats that I prefer on the sweeter; tangier side and my husband on the spicer – I love that I can make this happen with such ease!
Traditionally in India, Bhel Puri is served in newspaper cones by chaatwallahs; street food vendors customizing the snack to your taste preferences. I wanted to serve it in an easier way, something that you could have in one hand while holding your chai in the other. Introducing Bhel Puri Cakes, masala rice cakes loaded with heaps of Bhel Puri, extra sev & squirts of lime, a must! To give the rice cakes extra crunch and flavor I brush a layer of masala oil on them and broil them on low for about a minute. Once they’re out and cooled, I take a big bowl, add bhel mix, a mix of mint cilantro and tamarind date chutneys, along with my choice of fresh ingredients and viola, you’re ready to top and serve your Bhel Puri cakes.
Include a DIY Papdi Chaat station, these Bhel Puri Cakes and a hot kettle for guests to make their favorite instant chai lattes courtesy Tea India Chai Moments. Made with real milk, tea & spices, and free of artificial flavors or preservatives, all your guests have to do is add hot water to their cup, choose their favorite Chai Moments flavor (Masala, Cardamom, Ginger, or Milk Tea) and boom, they have the authentic taste of chai within seconds.
- 5-6 plain rice cakes
- 1 tablespoon peanut oil, or oil of choice
- 1 teaspoon lime juice
- ½ teaspoon Chaat masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 4 cups bhel mix
- ¼ cup tomatoes; deseeded & diced
- ¼ cup cucumbers; deseeded & diced
- ¼ cup red onions; finely diced
- ¼ cup cilantro; chopped
- ¼ cup sev
- 2 tablespoon pomegranate arils
- 1 tablespoon mint cilantro chutney
- 1 tablespoon tamarind date chutney
- ½ tablespoon fresh lime juice
- 1 teaspoon chaat masala
- Set oven to low broil. Mix oil, lime juice, turmeric, red chili powder & chaat masala until blended.
- Lay rice cakes on baking sheet, flat side down and brush masala oil mixture on rice cakes liberally.
- Broil for about one minute or until masalas start to bubble. Remove from heat and cool.
- In a large bowl add all the bhel puri ingredients and mix quickly. Top each masala rice cake with bhel puri mixture, garnish with extra sev & cilantro. Enjoy immediately.
Deseeding the cucumbers and tomatoes helps to keep the chaat crunchier for longer.
To make ahead, keep all the ingredients prepped and portioned out in separate bowls. As soon as you’re ready to serve, mix, assemble and enjoy!