Bhel Poori Recipe

Bhel Poori Recipe

  • 1/2 lb white boiling potatoes
  • 3/4 cup finely chopped onion
  • 1 1/2 lb firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), 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 cilantro
  • 2 1/2 cups Indian puffed rice (2 oz)
  • 2 cups unseasoned sev (thin crispy chickpea noodle pieces; 4 1/2 oz)
  • Sweet tamarind chutney
  • Spicy cilantro and mint chutney
  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; ).
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