Name: Puffed Rice with Potato, Unripe Mango & Sweet-Hot Sauces (Bhel Poori Chaat)
Yield: Serves 10
Cuisine: India
Ingredients: 2 tablespoons Red Chile, Garlic, and Shallot Sauce; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 package (14 ounces) bhel mix (see Tips); 1 medium-size russet or Yukon Gold potato, peeled, cut into ¼-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons Mint-Yogurt Sauce with Chiles; ½ cup Sweet-Tart Tamarind-Date Sauce; ½ cup finely chopped red onion; 1 large rock-firm unripe mango, peeled, seeded, and cut into ¼-inch cubes; 1 teaspoon Chaat masala

Preparation info

Serves
10

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A Mumbai street food original, bhel reflects the nature of that city’s residents: opposites attract, anything and everything goes, all with great harmony. This sauce-topped snack is a great first course. If you don’t prepared the sauces in advance, start on them as soon as you start to cook the potato. You will get them done just around the time the potato is ready (they are a cinch to make). For an unusual presentation, pile it atop crisp baby greens as a salad offering.