Bhel puri
An average of 4.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2–4
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
- 100g/3½oz puffed rice (also known as kurmura)
- 80g/2¾oz tomato, finely chopped (approximately 1 medium tomato)
- 100g/3½oz red onion, finely chopped (approximately 1 small onion)
- handful roasted peanuts
- 100g/3½oz sev or bombay mix
- 1 tsp chaat masala
3 tbsp mint and coriander 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, or you can make your own. The recipe is linked to from the ingredients.
Coriander and mint chutney is best made fresh, but it will keep for a day or two in the fridge.
