Juhu beach bhel puri

Name: Juhu beach bhel puri
Cuisine: Indian
Ingredients: 4 tbsp tamarind water, or 2 tbsp lemon juice; 2 tomatoes, sliced or chopped; stuffed handful of coriander leaves; 12 bought crisp pooris, part crushed, or a handful of puffed rice (optional); 12 bought crisp pooris, part crushed, or a handful of puffed rice (optional); 4 tbsp tamarind water, or 2 tbsp lemon juice; 2 tbsp sweet mango chutney; 1 green (unripe) mango or ½ deseeded cucumber, shredded; 1 green (unripe) mango or ½ deseeded cucumber, shredded; 1 red onion, finely sliced; 6 cooked new potatoes, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Saturday night, and Bombay empties out on to Juhu Beach. Aunties, uncles, grans and nieces hold hands and enter the water, saris and all. There are pony rides through the surf; ferris wheels; dancing monkeys; street-wise kids touting knick-knacks, kites, balloons and snacks on the sand; barrows filled with hot coals and loaded with chilli-rubbed corn-cobs; and bhel puri wallahs aplenty handing over little stainless-steel plates of layered potato, crispy sev noodle, tomato and onion, drenche

Ingredients

Asia
India
Maharashtra: Mumbai
Snack
Vegan

Ingredients

Method