Bhel puri

Name: Bhel puri
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 small potato cut into small cubes; 50g crisped rice cereal such as Rice Krispies; 1 green chilli finely chopped; 40g bombay mix; 1 small red onion finely chopped; ¼ cucumber finely chopped; 2 tbsp salted peanuts roughly chopped; small handful of coriander finely chopped; ½ tsp chaat masala; 1 tbsp food-grade mustard oil (optional); 1 tbsp tamarind chutney plus 1 tsp; ½ lime juiced; large handful of coriander roughly chopped; 10 mint leaves roughly chopped; 3 garlic cloves roughly chopped; 25g ginger peeled and roughly chopped; 3 tbsp lemon juice; 2 tsp caster sugar; 2 green chillies roughly chopped; 1 tbsp salted peanuts

Total time: 29 min
servings: 8 servings
Dish type: Snack

Contains peanutsContains mustardVegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

20 min

Cook

9 min

Total time

29 min

Ingredients

servings

1 small potato cut into small cubes
50 g crisped rice cereal such as Rice Krispies
1 green chilli finely chopped
40 g bombay mix
1 small red onion finely chopped
0,25 cucumber finely chopped
2 c. à soupe salted peanuts roughly chopped
small handful of coriander finely chopped
0,5 c. à café chaat masala
1 c. à soupe food-grade mustard oil (optional)
1 c. à soupe tamarind chutney plus 1 tsp
0,5 lime juiced
large handful of coriander roughly chopped
10 mint leaves roughly chopped
3 garlic cloves roughly chopped
25 g ginger peeled and roughly chopped
3 c. à soupe lemon juice
2 c. à café caster sugar
2 green chillies roughly chopped
1 c. à soupe salted peanuts

Method

1
Cook the potato in a small pan of boiling salted water for 7-9 mins until tender. Drain and cool, then finely chop.
2
Blitz the chutney ingredients together with 1 tsp salt and 3 tbsp water in a high-powered blender until you have a smooth paste. Set aside.
3
Combine the cereal, potato, chilli, bombay mix, onion, cucumber, peanuts, coriander, chaat masala, mustard oil (if using), 1 tbsp tamarind chutney and 2 tbsp of the green chutney in a large bowl. Stir well to combine.
4
Mix the remaining 1 tsp tamarind chutney with 1 tsp of the green chutney in a small bowl, and season to taste with the lime juice. Mix well. Put the bhel puri in smaller serving bowls, then serve with the tamarind chutney mixture and any leftover green chutney on the side.

Nutrition

calories: 121 calories
fatContent: 5 grams fat
fiberContent: 2 grams fiber
sugarContent: 4 grams sugar
sodiumContent: 0.96 milligram of sodium
proteinContent: 4 grams protein
carbohydrateContent: 14 grams carbohydrates
saturatedFatContent: 1 grams saturated fat

Indicative values from the source, for the original recipe.

Source : bbcgoodfood

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