Bhel puri with tamarind yogurt recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1560kJ 367.0kcal
- Fat
- 1g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 26g
of the Reference intake
Carbohydrate 85.3gProtein 7.4gFibre 3.2g
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- 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, corianderand 3 tbsp water.
- In a large bowl, mix the potatoes with the chilli, pomegranate seeds, dates,tomatoesand 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
