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SNACKS

Bhelpuri and

Mexican bhel

BHELPURI IS THE MOST COMMONLY SOLD CHAAT IN THE STREETS OF
MUMBAI, WHERE IT IS CALLED THE INDIAN SALAD

Preparation time: 20 minutes 2 tbsp chopped coriander
Cooking time: 10 minutes 2 boiled potatoes diced
Serves 6 1 onion diced
You will need: 1 cup boiled chickpeas
1 chopped raw mango (optional )
1 cup puffed rice 1 cup boiled moong lentils
1 cup thin sev Coriander chutney
1 cup of crisp puri (broken up) Tamarind sauce (see Panipuri, page 18)

Method

1 Mix the puffed rice, sev and puri in a large bowl.

2 Divide the chopped coriander into 5 equal amounts and mix each portion with the potatoes,
onions, chickpeas, mango and moong, separately.

3 Serve these in individual bowls.

4 To assemble the bhel, take 1-2 tbsp of the puffed rice, sev and puri mixture with 1 tsp each of the Chef’s tip
potatoes, onions, chickpeas, mango and moong. Mix with 1 tsp chutney and tamarind sauce.
If you find your puffed rice has
For Mexican bhel, substitute puffed rice, sev and puris with broken up tortillas and in addition lost some of its crispness,
serve a bowl of guacamole, chopped red chillies and some fresh lemon slices. try roasting it to get the
freshness back.

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