For masala puffed rice:

• 1 cup puffed rice
• 1/2 tbsp oil
• 1/2 tbsp cumin powder (jeera)
• A pinch of asafoetida (hing)
• 1/4 tbsp of turmeric powder (haldi)
• 1/4 tbsp chilli powder

For bhel:

• 1/2 cup pomegranates
• 1/2 cup orange segments, (cut into halves)
• 1/2 cup tomatoes (finely chopped)
• 1/2 cup boiled mixed sprouts
• 1/2 cup cucumber (finely chopped)
• 1/2 cup makhana (optional)
• 1/2 cup apple (chopped)
• Roasted millet mix (1 handful)
• 1/2 cup coriander (finely chopped)
• 3 tbsp lime juice
• Salt to taste

• Heat the oil in a non-stick pan and add cumin seeds.
• When the seed crackle, add the asafoetida (hing), turmeric powder and puffed rice, mix well and cook on a medium flame for 1 minute.
• Add the chilli powder and salt; mix well and cook for another 30 seconds.
• Allow it to cool completely.
• In a bowl, combine all the remaining ingredients along with puffed rice and mix well.
• Garnish with coriander, serve and enjoy.