A recipe from the Good Food collection.
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- TO MAKE the mint chutney, blend the ingredients together in a food processor or pestle and mortar. Transfer to a saucepan and bring to the boil. Remove from the heat, leave to cool, then season with salt.
- TO MAKE the tamarind chutney, place a small frying pan over low heat and dry-roast the fennel until aromatic. Mix together the tamarind, ginger, sugar and 250 ml (1 cup) water in a saucepan. Cook over low heat until the tamarind blends into the mixture and the sugar completely dissolves.
- STRAIN out the ginger and cook the remaining mixture to a thick pulp. Add the fennel seeds, chilli powder, cumin, chaat masala and black salt. Season with salt and reduce, stirring occasionally, over medium heat until thickened to a dropping consistency (it will fall in sheets off the spoon). Leave to cool.
- TO MAKE the bhel puri, cook the potatoes in boiling water for 10 minutes or until tender, then cut into small cubes. Score a cross in the top of the tomato. Plunge into boiling water for 20 seconds, then drain and peel. Roughly chop the tomato, discarding the core and seeds and reserving any juices.
- PUT the puffed rice, noodles, mango, onion, chopped coriander, chaat masala and puri crisps in a large bowl and toss them together. When well mixed, stir in a little of each chutney. Vary the chutney amounts depending on the flavour you want to achieve. The tamarind chutney has a tart flavour and the mint chutney is hot. Serve in small bowls and garnish with coriander leaves.
- LEFTOVER mint chutney can be eaten with samosas or pakoras but cannot be stored. Store unused tamarind chutney in a jar in the fridge. It will keep for several weeks.
BHEL PURI IS A MIXTURE OF SAVOURY MORSELS, INCLUDING CRISP PUFFED RICE, POTATOES AND GREEN MANGO, TOSSED WITH TART CHUTNEYS. SERVED FRESHLY MADE IN BOWLS, IT IS A FAVOURITE SNACK AT SUNSET ON CHOWPATTY BEACH IN MUMBAI (BOMBAY), INDIA.