Bhel Puri - with chutney

Some countries might serve hors d’oeuvres or appetizers before a meal, but in India it’s all about chaat (savoury snacks). This authentic Bhel puri is one of the better types of chaat going around – a plate of puffed rice, vegetables and a chutney (sauce), it is vegetarian-friendly and packed with flavour.

Preparation time

30 minutes

Cooking time

5 minutes

Number of serves

Skill level

Medium                               

Bhel puri:

Ingredients
  • 2 cups puffed rice, toasted
  • 2 garlic cloves, finely chopped
  • spices: 1 tsp cumin, 1 tsp chat masala
  • ½ tsp red chilli powder
  • 2 tbs mint and coriander chutney
  • 2 tbs tamarind date chutney
  • 2 potatoes, peeled, boiled, chopped
  • 2 tomatoes, chopped
  • ½ cup mung beans, cooked as per packet instructions
  • ½ red onion, finely chopped
  • ½ cup coriander, chopped
  • ¼ cup peanuts, toasted
  • ½ lemon, juiced

Method

Add 2 tsp oil to a frying pan and cook garlic over medium heat for 1 minutes. Add spices and cook until fragrant.

Pour into a bowl to cool. Combine 2 tbs mint and coriander chutney, tamarind date chutney, chilli, potatoes, tomatoes, mung beans, red onion, spices, coriander, peanuts and lemon juice in a large bowl.

Add puffed rice just before serving. Bhel puri is often served with papdis, sev and extra chutney.

Mint and coriander chutney:

Ingredients
  • 1 bunch mint and 1 bunch of coriander - leaves removed, discard stems
  • 1 green chilli
  • 1 lemon
  • 1cm (1/2 inch) ginger, peeled
  • 3 garlic cloves
  • ¼ cup natural yoghurt, (optional)
  • salt and pepper to taste

Blend mint, coriander, chilli, ginger, garlic, lemon juice, salt and pepper until smooth. Add yoghurt and blend again until smooth.

Tamarind and date chutney:

Ingredients
  • ¼ cup tamarind paste
  • ½ cup dates, seeds removed
  • 2 cups water
  • spices: 1 tsp ground cumin, roasted, 1 tsp ground coriander, ½ tsp ground ginger
  • 1 pinch red chilli powder
  • salt, to taste

Heat a large pan over medium heat and add tamarind, dates and water. Bring to boil, reduce to simmer and cook for 5-10 minutes or until softened.

Add spices and cook for a further minute. Cool, then blend until smooth.

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