Bhel Poori
A popular Indian street food snack made with puffed rice, potatoes, fresh vegetables, and tangy chutneys. This refreshing mixture combines crispy textures with sweet, spicy, and tangy flavors.
6 servings
30 min
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Ingredients
- •½ lb white boiling potatoes
- •¾ cup finely chopped onion
- •1½ lb firm-ripe tomatoes
- •1 lb unripe mango
- •½ cup coarsely chopped cilantro
- •2½ cups Indian puffed rice
- •2 cups unseasoned sev
- •½ cup Sweet tamarind chutney
- •¼ cup Spicy cilantro and mint chutney
Cooking Instructions
- 1.
Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
20 min
- 2.
Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.
10 min
- 3.
*Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).
