Bhel Puri
Ingredients - Serves 4
- 2 cups puffed rice
- 2 tbsp mint-coriander chutney
- 2 tbsp tamarind-date chutney
- 300 g potato, boiled and cubed
- 100 g tomato, finely chopped
- ¼ cup onion, finely chopped, optional
- 1 tsp ground cumin
- 1 tsp chat masala
- ½ red chilli powder
- 2 tbsp peanut (groundnuts), roasted
- fresh coriander, chopped, to garnish
- ½ cup fine sev
- Salt, to taste
Steps
- Dry-roast the puffed rice for a few minutes on low-medium heat to make them crisp. Let cool
- Mix in all the other ingredients with the puffed rice (except fresh coriander and fine sev), toss and mix well
- Season with salt carefully (the chutneys may already contain salt)
- Garnish with fresh coriander and fine sev and serve immediately
- To adjust the taste to your personal choice, top with mint-coriander chutney to make it hotter or tamarind-date chutney to make it sweeter and tangier
By Sirisha Tadimalla on