← Nouns Cooking · Indian

Ingredients

• 100 g puffed rice (murmura), about 4 cups
• 60 g fine sev, divided
• 40 g roasted peanuts
• 1 Potato, boiled, peeled and diced
• 1 Red onion, finely chopped
• 1 Tomato, deseeded and finely chopped
• 1 Green chilli, finely chopped (optional)
• ¼ Green (unripe) mango, finely diced (optional)
• 4 tbsp Coriander (cilantro), chopped
• 3 tbsp sweet tamarind (imli) chutney
• 2 tbsp green chutney (see Mint Coriander Chutney)
• ½ tsp Chaat masala
• ¼ tsp Chilli powder
• 1 tbsp lemon juice
• 1 pinch Salt

Method

1. If the puffed rice isn’t perfectly crisp, toast it in a dry pan over low heat for 2–3 min, stirring, then let it cool.
2. Have everything chopped and ready before you mix: bhel turns soggy fast, so it’s tossed together just before eating.
3. In a large bowl, combine the potato, onion, tomato, chilli, mango (if using) and most of the coriander. Add both chutneys, the chaat masala, chilli powder, lemon juice and salt and mix.
4. Tip in the puffed rice, peanuts and most of the sev and toss quickly until everything is lightly coated.
5. Pile into bowls or paper cones, top with the rest of the sev and coriander and eat straight away.

Tips

• Balance the chutneys to taste: more tamarind for sweet-sour, more green chutney for heat.
• Contains peanuts. Sev is made from gram flour, but some brands add wheat or asafoetida, so check the label if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Ministry of Curry BBC Good Food