* Percent Daily Values are based on a 2000 calorie diet.
Bhel puri
Moreish Indian street food snack
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Main Course, Snack
Cuisine: Indian
Servings: 4
Calories: 980kcal
Author: Will Bowlby
Equipment
Food processor
Sterilised jars
Large, heavy-based saucepan
2 bowls
Ingredients
4tbspyoghurt
caster sugarto taste
100gstore-bought bhel mix
1/2red onionfinely diced
1green raw mangofinely diced
4tbspCoriander Chutney(see below)
4pincheschaat masala
4tbspTamarind & Date Chutney(see below)
80gstore-bought sev
a small handful of coriander cress or finely chopped coriander leaves
For the coriander chutney (Makes 450g)
500gfresh coriander, stems and leaves
200mlvegetable oil
a thumb-size piece of fresh ginger root
4garlic clovespeeled
2green chillies
6tbsplemon juice
caster sugarto taste
sea saltto taste
For the tamarind and date chutney (Makes 900g)
500gtamarind paste
2cinnamon sticks
1tspblack peppercorns
2fresh Indian bay leaves
300mlwater
2tbspKashmiri red chilli powder
4tbspdate puréeor a handful of fresh dates
200gjaggeryor caster sugar
Method
Make the coriander chutney. Blitz the coriander in a food procressor with the oil, ginger, garlic and green chillies until it forms a fine paste. Add the lemon juice and season to taste with sugar and salt. Store in sterilised jars in the refrigerator for up to one week.
Make the tamarind and date chutney. Boil all the ingredients in a large heavy-based saucepan over a low heat for about one hour, until well blended and thick. Set aside to cool. If you have used fresh dates, you may need to blitz the chutney in a blender until smooth. Once cool, store in sterilised jars in the refrigerator for up to two weeks.
Beat the yoghurt in a bowl and sweeten to taste with sugar. Set aside until ready to serve.
Put the bhel mix in a bowl, add the onion and mango, along with the coriander chutney and chaat masala. Mix well.
Spoon the mixture into mounds on four serving plates, then generously spoon over the yoghurt and tamarind and date chutney, leaving some yoghurt visible. Sprinkle the sev, and top with the fresh coriander. Serve immediately as it will become soggy very quickly.