A bowl of bhel puri

Bhel puri

Name: Bhel puri
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 6-8 as a starter
Cuisine: Indian
Ingredients: 1 small potato cut into small cubes; 50g crisped rice cereal such as Rice Krispies; 1 green chilli finely chopped; 40g bombay mix; 1 small red onion finely chopped; ¼ cucumber finely chopped; 2 tbsp salted peanuts roughly chopped; small handful of coriander finely chopped; ½ tsp chaat masala; 1 tbsp food-grade mustard oil (optional); 1 tbsp tamarind chutney plus 1 tsp; ½ lime juiced; large handful of coriander roughly chopped; 10 mint leaves roughly chopped; 3 garlic cloves roughly chopped; 25g ginger peeled and roughly chopped; 3 tbsp lemon juice; 2 tsp caster sugar; 2 green chillies roughly chopped; 1 tbsp salted peanuts

Rinku Dutt

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6-8 as a starter

Easy

Prep: 20 mins

Cook: 9 mins

0 reviews

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This sweet, sour and tangy snack is ideal for sharing with friends – serve with chutneys for extra flavour

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small potato

cut into small cubes
50g crisped rice cereal

such as Rice Krispies
1 green chilli

finely chopped
40g bombay mix
1 small red onion

finely chopped
¼ cucumber

finely chopped
2 tbsp salted peanuts

roughly chopped
small handful of coriander

finely chopped
½ tsp chaat masala
1 tbsp food-grade mustard oil

(optional)
1 tbsp tamarind chutney

plus 1 tsp
½ lime

juiced

For the green chutney

large handful of coriander

roughly chopped
10 mint leaves

roughly chopped
3 garlic cloves

roughly chopped
25g ginger

peeled and roughly chopped
3 tbsp lemon juice
2 tsp caster sugar
2 green chillies

roughly chopped
1 tbsp salted peanuts

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Nutrition: Per serving (8)

kcal121
fat5g
saturates1g
carbs14g
sugars4g
fibre2g
protein4g
salt0.96g

Method

step 1

Cook the potato in a small pan of boiling salted water for 7-9 mins until tender. Drain and cool, then finely chop.
step 2

Blitz the chutney ingredients together with 1 tsp salt and 3 tbsp water in a high-powered blender until you have a smooth paste. Set aside.
step 3

Combine the cereal, potato, chilli, bombay mix, onion, cucumber, peanuts, coriander, chaat masala, mustard oil (if using), 1 tbsp tamarind chutney and 2 tbsp of the green chutney in a large bowl. Stir well to combine.
step 4

Mix the remaining 1 tsp tamarind chutney with 1 tsp of the green chutney in a small bowl, and season to taste with the lime juice. Mix well. Put the bhel puri in smaller serving bowls, then serve with the tamarind chutney mixture and any leftover green chutney on the side.

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