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
- potatoes: 2 medium potatoes, peeled and roughly chopped
- 100²µ/3½´Ç³ú puffed rice (also known as kurmura)
- tomatotomato: 80²µ/2¾´Ç³ú tomato, finely chopped (approximately 1 medium tomato)
- red onion: 100²µ/3½´Ç³ú red onion, finely chopped (approximately 1 small onion)
- peanuts: handful roasted peanuts
- bombay mix: 100²µ/3½´Ç³ú sev or bombay mix
- chaat masala: 1 tsp chaat masala
- chutney: 3 tbsp mint chutney
- tamarind: 3 tbsp tamarind chutney
- salt: pinch salt
- fresh coriander: 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.
