Salad of chickpeas, cauliflower and apricots with roasted bulghur bhel phooris

Name: Salad of chickpeas, cauliflower and apricots with roasted bulghur bhel phooris
Yield: Serve 4
Cuisine: Indian
Ingredients: ½ teaspoon cumin powder; 2 tablespoons chopped fresh mint; 100 ml natural yogurt; juice of ½ lemon; 1 small onion, chopped; 2 tablespoons olive oil; 1 garlic clove, crushed; ⅛ teaspoon turmeric powder; 1 small cauliflower, cut into small florets; 1 small cauliflower, cut into small florets; 125 g bulghur (cracked wheat); 125 g bulghur (cracked wheat); ½ teaspoon cumin seeds; 300 g cooked chickpeas (tinned are fine), drained; 50 g ready-to-eat dried apricots, chopped; 50 g roasted cashew nuts; 2 tablespoons pumpkin seeds; 25 g puffed rice; 1 packet Bombay spice mix; ½ teaspoon chat masala; 25 g fresh coriander leaves; 3 tablespoons tamarind paste; 1 tablespoon brown sugar; 1 small green chilli, finely chopped

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Bhel phooris are a savoury snack served as a street food in Mumbai (Bombay) in India. Deliciously tasty and moreish. The idea came to me to create a salad of sorts with this in mind. The street vendors known as bhelwale have mastered the art of preparing different bhel (snacks) for generations. This is somewhat of a heretical variation with chickpeas, cauliflower and apricots, but the results are wonderful - a sweet yogurt dressing completes the dish. Puffed rice, Bombay spice mix and chat

Ingredients

Asia
India
Maharashtra: Mumbai
Vegan

Ingredients

Method