Heat your karahi or deep cooking pot on low heat and pour in your puffed rice.
Stir frequently till it becomes crispy. Let the puffed rice roast for about 3 minutes and check if it is crispy. Turn off the fire when ready and let it cool.
Combine all the ingredients in a large bowl with the exception of salt and green chutney. Mix them well with a spoon.
Add the salt and green chutney and mix well
When it is ready, transfer onto a plate and serve.
Though a recipe of Indian origin, it also became well known in London when a chef known as Angus Denoon prepared the dish for the first time in Kolkata and began to hawk it on London streets.