Bhel Puri

Name: Bhel Puri
Yield: Serves 6
Cuisine: India
Ingredients: 3 red chillies, chopped; ½ red onion, chopped; 50 g (2½ cups) mint leaves; 6 garlic cloves, chopped; 50 g (1⅔ cups) coriander (cilantro) leaves; 1 tablespoon chaat masala; 1 teaspoon black salt; 3 potatoes; 1 tomato; 120 g (4 oz) puffed rice; 60 g (2¼ oz) sev (besan flour) noodles; 1 green (unripe) mango, sliced into thin slivers; 1 green (unripe) mango, sliced into thin slivers; 3 tablespoons lemon juice; 60 g (2¼ oz) fennel seeds; 440 ml (1¾ cups) tamarind purée; 100 g (3½ oz) ginger, sliced; 300 g (1⅔ cups) jaggery or soft brown sugar; 300 g (1⅔ cups) jaggery or soft brown sugar; 1 teaspoon chilli powder; 1 tablespoon ground cumin; 4 tablespoons finely chopped coriander (cilantro) or mint leaves; 1 onion, finely chopped; 1 teaspoon chaat masala; 4 tablespoons finely chopped coriander (cilantro) or mint leaves; coriander (cilantro) leaves; 12 crushed puri crisps

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

Bhel Puri is a mixture of savoury morsels, including crisp puffed rice, potatoes and green mango, tossed with a tart tamarind chutney and mint chutney. Served freshly made in bowls, it is a favourite snack at sunset on Chowpatty beach in Mumbai (Bombay).

Ingredients

Mint Chutney

50 g (1⅔ cups) coriander (cilantro) leaves
50 g (2½

Asia
India
Snack
Spicy
Gluten-free
Vegan

Method

To make the mint chutney, blend the ingredients together in a food processor or pestle and mortar. Transfer to a saucepan and bring to the boil. Remove from the heat, leave to cool, then season with salt.

To make the tamarind chutney, place a small frying pan over low heat and dry-roast the fennel until aromatic. Mix together the tamarind, ginger, sugar and