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The Black Veil

How to Make Bhel Puri

28 June 18 words: Kar-O-Bar

The new Indian street food gaff down Hockley – Kar-O-Bar – has been tickling the tastebuds of the Notts populace ever since it opened its doors last month. The masters behind the munch have treated us to a recipe for one of their popular dishes that’s perfectly light and refreshing for this sweltering sunshine we’ve been having. Bhel puri is a great vegetarian snack that’s easy to make, and sold every day from the carts and vendors in India as one of the country’s most popular street-food dishes. It’s packed with fresh flavours of herbs, salad, spices and puffed rice, and goes perfectly with a can of craft beer...

200g puffed rice
50g gram flour sev
Half a red onion
50g potatoes
50g fresh chopped tomatoes
50g chickpeas
20g diced mango
2 tbsp mint coriander chutney
2 tbsp tamarind chutney
1 tsp chaat masala
1 tbsp pomegranate seeds
5 chopped mint leaves
10 - 12 coriander leaves


  1. Peel and dice the potatoes (Jersey Royals or new potatoes are best), boil a pan of water and chuck them in for 5 - 10 minutes on a medium heat. Add the chickpeas to the water to soften.
  2. Chop the red onions, mint and tomatoes finely, then add them to a mixing bowl. Peel and dice a handful of mango flesh and whack that in there too.
  3. Once the potatoes are cooked and chickpeas softened, strain the pan and run some cold water over everything to cool the ingredients down. Then add to the mixing bowl.
  4. Gradually stir in the chutneys, chaat masala, gram flour sev, and puffed rice.
  5. Garnish with pomegranate seeds and chopped coriander.

There you have it; a traditional, refreshing bhel puri. Put your own spin on it by adding different ingredients or seasonal fruit and veg, and make sure you tweet us @LeftLion with your results. If you want to try the dish out before making it, be sure to get yersen down to Kar-O-Bar to see how it’s done best.

Kar-O-Bar, 38 Goose Gate, NG1 1FF. 0115 924 1742

Kar-O-Bar website 

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