Mumbai bhel puri

Mumbai bhel puri

By
From
Anjum's Indian Vegetarian Feast
Serves
4
Photographer
Emma Lee

One of India’s favourite street foods, this is a deeply satisfying combination of sweet, tangy, spicy and crunchy. It is typically tea time fare and I often make a large bowl when I have friends over, but I also love to eat a big portion for a light summer lunch. Most Indian stores sell a ready made bag of bhel mix, consisting of puffed rice, sev (small gram flour vermicelli) and papri (little rounds of crispy dough). If you cannot get this, buy the three items separately. The bhel puri is best assembled just before eating, as the puffed rice softens as it sits, but you can have the elements ready to mix together. You can also buy the chutneys from some Indian grocers if you do not feel like making your own.

Ingredients

Quantity Ingredient
225g bhel puri mix
large handful roasted peanuts, skins removed by rolling between your palms
1 large-ish potato, cooked and finely chopped
1 small red onion, finely chopped
1 tomato, finely chopped
large handful coriander leaves, chopped
1-2 green chillies, deseeded and chopped
3/4 tablespoon lemon juice, or to taste
1 1/2 tablespoons Tangy herb chutney
3 tablespoons Instant tamarind chutney
pomegranate seeds, (optional but lovely)
handful sev, to serve (optional)

Method

  1. Have all the ingredients chopped and ready and, when you want to eat, mix the whole thing together and serve immediately, sprinkled with a little extra sev if you have it.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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