Bhel Poori

Ingredients for Bhel Poori

• 230g white boiling potatoes

• 180ml finely chopped onion

• 675g firm-ripe tomatoes, cut into 1/4-inch dice (300ml ), then drained in a sieve about 20 minutes

• 1 (1-lb) unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice

• 1/2 cup coarsely chopped coriander

• 2 1/2 cups Indian puffed rice* (60g)

• 375g unseasoned sev* (thin crispy chickpea noodle pieces

• 130g )

• Sweet tamarind chutney

• Spicy coriander and mint chutney

How to make Bhel Poori

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.

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 coriander and mint chutney. Serve immediately with remainder of chutneys on the side.

*Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.