Bhel puri
6-8 as a starter
Easy
Prep:
Cook:
This sweet, sour and tangy snack is ideal for sharing with friends – serve with chutneys for extra flavour
Skip to ingredients
Units:
- 1 small potatocut into small cubes
- 50g crisped rice cerealsuch as Rice Krispies
- 1 green chillifinely chopped
- 40g bombay mix
- 1 small red onionfinely chopped
- ¼ cucumberfinely chopped
- 2 tbsp salted peanutsroughly chopped
- small handful of corianderfinely chopped
- ½ tsp chaat masala
- 1 tbsp food-grade mustard oil(optional)
- 1 tbsp tamarind chutneyplus 1 tsp
- ½ limejuiced
For the green chutney
- large handful of corianderroughly chopped
- 10 mint leavesroughly chopped
- 3 garlic clovesroughly chopped
- 25g gingerpeeled and roughly chopped
- 3 tbsp lemon juice
- 2 tsp caster sugar
- 2 green chilliesroughly chopped
- 1 tbsp salted peanuts
Nutrition: Per serving (8)
- kcal121
- fat5g
- saturates1g
- carbs14g
- sugars4g
- fibre2g
- protein4g
- salt0.96g
Method
step 1
Cook the potato in a small pan of boiling salted water for 7-9 mins until tender. Drain and cool, then finely chop.
step 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.
step 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.
step 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.
