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Popped Amaranth Chaat

Hands-on time 18 mins
Total time 33 mins

Serves 4 (serving size: about 3/4 cup)

Bhel puri is one of India’s most popular chaats, or street snacks; the classic version is made with puffed rice, chutney, boiled potatoes, and other mix-ins. I thought it would be fun to try it with Popped Amaranth, with its toasty flavor and soft crunch. Mix up single servings at a time, and serve immediately. You’ll make more of the cilantro-mint chutney than you need, but it’s nearly impossible to make less using a regular blender. If you have a mini-blender, it’s perfect for this job. Stir leftover chutney into rice, drizzle over pizza or grilled meat, or make more bhel puri.


  • 1/2 cup (1/4-inch) diced peeled Yukon gold potato
  • 1 cup lightly packed mint leaves
  • 1 cup lightly packed cilantro leaves and stems
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon kosher salt
  • 1 serrano pepper (stem removed), coarsely chopped
  • 2 cups Popped Amaranth
  • 1/2 cup diced seeded tomato
  • 8 teaspoons Major Grey chutney (such as Patak’s)
  • 2 tablespoons minced red onion
  • Cilantro leaves

Nutrition Information

  • calories 139
  • fat 1.5 g
  • satfat 0.3 g
  • monofat 0.3 g
  • polyfat 0.6 g
  • protein 4 g
  • carbohydrate 28 g
  • fiber 2 g
  • sugars 7 g
  • Est. Added Sugars 5 g
  • cholesterol 0 mg
  • iron 2 mg
  • sodium 178 mg
  • calcium 43 mg

How to Make It

  1. Place potato in a small saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain and set aside.
  2. Place mint, cilantro, 1/4 cup water, juice, ginger, salt, and serrano in a mini blender; process until completely pureed and sludgy-looking, scraping sides as needed. This should yield about 1/2 cup; you’ll use only 1/4 cup for this recipe.
  3. Place 1/2 cup Popped Amaranth into each of 4 bowls. Top each serving with 1 tablespoon mint-cilantro chutney, 2 tablespoons potato, 2 tablespoons tomato, 2 teaspoons Major Grey chutney, and 1 1/2 teaspoons onion; toss well to combine. Top with cilantro leaves.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;