Indian cuisine · Salads & Mezze

Bhel Puri

Crispy puffed rice with sev, onions and tomatoes, tossed with tamarind and mint chutney right at the table.

Ingredients · for 4 servings

• 200g puffed rice
• 60g sev (crispy chickpea noodles)
• 8 papdi (crispy wafers)
• 1 red onion
• 2 tomatoes
• 1 boiled potato
• 1/2 bunch coriander
• 4 tbsp tamarind chutney
• 3 tbsp mint-coriander chutney
• 1 tsp chaat masala
• 1 lime
• Salt

Instructions

1. Toast the puffed rice in a dry pan over medium heat for 2–3 min. until it crackles bone-dry, and let it cool completely.
2. Finely dice the onion and boiled potato, deseed and dice the tomatoes as well, and roughly chop the coriander.
3. Break the papdi into rough, bite-sized pieces with your hands.
4. Only right before serving, gently toss the puffed rice, onion, tomatoes, potato and papdi together in a large bowl.
5. Add both chutneys, chaat masala, salt and the lime juice, and fold in quickly with two spoons – don't stir, or everything will turn mushy.
6. Fill into bowls immediately, generously sprinkle with sev and coriander, and eat within a few minutes while it's still crunchy.