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Bhel Poori

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Ingredients
  Chickpea flour 2 Cup (32 tbs), broken
  Chickpea flour chips 2 Cup (32 tbs), slightly broken up (Papdi Gathiya)
  Puffed rice 1 Cup (16 tbs) (Available In Supermarkets)
  Thin broken chickpea flour noodles 1⁄2 Cup (8 tbs) (Thin Sev)
  Chickpea flour 1⁄2 Cup (8 tbs), broken
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon, freshly ground
  Black pepper 1⁄4 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Idaho potato 8 Ounce, cooked
  Idaho potato 8 Ounce, cooked, peeled and diced
  Chickpeas 1⁄2 Cup (8 tbs), cooked
  Garbanzo beans 1⁄2 Cup (8 tbs), cooked, drained and rinsed (Chickpeas)
  Red onion 1⁄4 Cup (4 tbs), diced
  Cilantro leaves 2 Tablespoon, chopped
  Lemon zest 1 Tablespoon, finely grated
  Ripe plum tomatoes 2 , seeded and diced
  Ripe plum tomatoes 2
  Coriander 1 Teaspoon
  Savory mint coriander chutney 1 Teaspoon
  Tamarind 1 Tablespoon
  Tamarind sauce 1 Tablespoon (From A Store Or A Substitute)
  Plain non-fat yogurt 1 Cup (16 tbs)
Directions

MAKING
1) In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder, and cayenne. Mix well.
2) To the bowl, add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well.

FINALIZING
3) Just before serving, add the tomatoes, chutney, and tamarind sauce.
4) Mix well.

SERVING
5) Serve immediately, dolloped with yogurt.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Mixing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
4

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