Bhel puri
Puffed rice tossed with tamarind and mint chutney, chilli and coriander. It can be eaten hot or cold, so you will need to allow time for the potatoes to cool if you want to eat it cold.
Ingredients
- tamarind chutney30 ml
- mint chutney30 ml
Instructions
4 steps- 1
Cut the sweet potatoes into bite - sized cubes. Place in boiling salted water and cook for about 10 - 12 minutes until tender. Drain well and let cool slightly.
12 min
- 2
Finely dice the tomatoes, red onion, green chilli, and fresh coriander.
5 min
- 3
In a large bowl, combine the puffed rice, cooked sweet potato, chopped vegetables, peanuts, Bombay mix, and crushed papdi. Season with chaat masala and salt.
3 min
- 4
Drizzle over the tamarind and mint chutneys, toss everything together quickly until evenly coated, and serve immediately so it stays crisp.
2 min
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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