Bhel Poori

From the kitchen of Carly

Crispy, tangy, bright. Puffed rice and chickpea noodles tossed with diced potatoes, tomatoes, and green mango, then dressed with tamarind and cilantro chutneys. This Indian street food snack arrives at your table as a textural symphony of crunch and spice.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 lb white boiling potatoes
  • 13/4 cup finely chopped onion
  • 11 1/2 lb firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), then drained in a sieve about 20 minutes
  • 11 (1-lb) unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice
  • 11/2 cup coarsely chopped cilantro
  • 12 1/2 cups Indian puffed rice* (2 oz)
  • 12 cups unseasoned sev* (thin crispy chickpea noodle pieces; 4 1/2 oz)
  • 1Sweet tamarind chutney
  • 1Spicy cilantro and mint chutney

Instructions

  1. 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.

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

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