200g puffed rice
50g gram flour sev
Half a red onion
50g fresh chopped tomatoes
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
- 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.
- 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.
- 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.
- Gradually stir in the chutneys, chaat masala, gram flour sev, and puffed rice.
- 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