Bhel puri
Puffed rice tossed with tamarind and mint chutney, chilli and coriander. It can be eaten hot or cold, so you will need to allow time for the potatoes to cool if you want to eat it cold.
Ingredients
- 2 medium potatoes, peeled and roughly chopped
- 100²µ/3½´Ç³ú puffed rice (also known as kurmura)
- 80²µ/2¾´Ç³ú tomato, finely chopped (approximately 1 medium tomato)
- 100²µ/3½´Ç³ú red onion, finely chopped (approximately 1 small onion)
- handful roasted peanuts
- 100²µ/3½´Ç³ú sev or bombay mix
- 1 tsp chaat masala
- 3 tbsp mint chutney
- 3 tbsp tamarind chutney
- pinch salt
- handful fresh coriander leaves
- handful papdi, roughly crushed
Method
In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam.
Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately.
Recipe Tips
Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe.
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