Bhel Puri with Fresh Mango and Tamarind Chutney

In a large mixing bowl, combine the puffed rice, chickpeas, finely diced red onion, and seeded tomato.

Ensure your vegetables are cut into uniform, small pieces so they distribute evenly with the rice.

Drizzle the tamarind chutney over the mixture and fold everything together gently but quickly—the goal is to coat the rice without turning it into a paste.

The puffed rice should retain its structural integrity and crunch.

Immediately fold in the crushed peanuts for a necessary textural pop.

Spoon the mixture into a paper cone or a small bowl, garnishing generously with fresh cilantro and an optional squeeze of lime juice if you prefer extra brightness.

Serve immediately while the puffed rice is still crisp.