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Bhel puri with tamarind yogurt recipe

8 ratings

Join the street food revolution with this delicious snack fusing charlotte potatoes with mango chutney, chillies, pomegranate and natural yoghurt; it packs a flavoursome punch and is sure to impress.You'll find versions of this tasty sweet-sour, crunchy-soft dish on the streets of Mumbai. It's often made with spicy Bombay mix instead of, or as well as, puffed rice. Serve in cups, bowls or lettuces leave, with extra yogurt. See method

Serves 4
20 mins to prepare and 20 mins to cook
367 calories / serving
Healthy
Vegetarian

Ingredients

8 charlotte potatoes, halved
1 tsp mango chutney, plus extra to serve
1 tbsp tamarind paste
100g (3 1/2oz) natural yogurt
1 tbsp finely chopped fresh coriander, plus extra to serve
1 green chilli, deseeded and finely chopped
1/2 pomegranate, seeds only
4 medjool dates, stoned and finely chopped
220g (7 1/2oz) cherry tomatoes on the vine
1 shallot, finely chopped
25g (1oz) puffed rice cereal

Each serving contains

Energy
1560kj
367kcal 18%
Fat
1g 2%
Saturates
1g 3%
Sugars
26g 29%
Salt
1.3g 22%

of the reference intake
Carbohydrate 85.3g Protein 7.4g Fibre 3.2g

Method

Put the potatoes in a small pan and cover with water. Bring to the boil, then reduce the heat and simmer gently for 18-20 minutes, until tender. Drain and set aside to cool, then peel and dice.
Meanwhile, combine the chutney with the tamarind paste, yogurt, coriander and 3 tbsp water.
In a large bowl, mix the potatoes with the chilli, pomegranate seeds, dates, tomatoes and shallot. Season to taste, and then gently fold in the rice cereal.
Divide the bhel puri mixture between 4 serving cups or bowls and top each with a spoonful of the yogurt mixture. Sprinkle with coriander and serve with extra mango chutney on the side.

See more Indian recipes