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
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.