Bhel Puri is a low calorie snack most commonly sold by the street vendors on the push carts in Mumbay. There are a lot of different recipes. This one is inspired by Dishoom, a famous Indian restaurant in London. Much of the fun of eating Bhel Puri is in the crunchiness. Make sure to buy good quality Bombay Mix as it’ll have a higher proportion of nuts and other delicious bits.
Catherine's Bhel Puri
25 May 2020
: 4 people
: 20 min
: 20 min
: very easy
The components can be prepared in advance, but must be mixed last minute. It is best consumed as soon as it is made.
- FOR THE FRESH MIX
- 3 chopped small green or red chilli (not too spicy)
- a bunch of fresh coriander leaves, plus a little extra to finish the dish
- 10 gr fresh root ginger, very finely chopped
- 50 gr red onion, finely diced
- 50 gr tomato, finely diced
- 1/2 pomegranate seeds or more
- FOR THE DRY MIX
- 40 gr good quality Bombay Mix
- 30 gr Sev Mamra (a type of very thin crunchy chickpea noodle)
- FOR THE DRESSING
- 10 gr lime juice
- 40 gr homemade tamarin chutney
- a pinch of salt and pepper
- Step 1 Buy the dry mix from the Indian grocery stores or on internet and get all the fresh ingredients ready. You can make the tamarin chutney in advance and refrigerate.
- Step 2 Add all the dry ingredients in a large bowl. Give it a mix and keep it aside.
- Step 3 In another bowl, mix the tomato finely diced the pomegranate seeds, the onion coriander leaves, chilli and ginger root finely chopped. Mix and set aside in the fridge.
- Step 4 Before serving stir the chutney, lime juice in a bowl until evenly combined. Last minute, add the dry mix to the fresh one and pour the dressing on. Mix all the ingredients well. Serve immediately.