Cooking Index - Cooking Recipes & IdeasBhel Poori Recipe - Cooking Index

Bhel Poori

Cuisine: Indian
Type: Fruit
Courses: Dressings, Starters and appetizers
Serves: 6 people

Recipe Ingredients

2 cups 125g / 4.4ozPapdi gathiya - (besan flour chips) slightly broken up
  (see note)
1 cup 160g / 5.6ozPuffed rice - (available in supermarkets)
1/2 cup 31g / 1.1ozThin sev - (thin besan flour noodles broken, see note)
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly ground black pepper
1/2 teaspoon 2.5mlChili powder
1   Cayenne pepper
1   Idaho potato - (8 ounces), cooked, peeled, and
  Cut into 1/4-inch dice
1/2 cup 80g / 2.8ozCooked chickpeas - (garbanzo beans) drained and rinsed
1/4 cup 15g / 0.5ozDiced red onion
2 tablespoons 30mlChopped fresh cilantro - leaves
  Finely grated zest of 1 lemon
2   Ripe plum tomatoes - seeded and cut
  Into 1/4-inch dice
1 teaspoon 5mlSavory mint and coriander chutney (see recipe)
1 tablespoon 15mlTamarind sauce
  (store bought or see recipe)
1 cup 237mlNonfat plain yogurt - for garnish

Recipe Instructions

1. In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder, and cayenne.

2. Add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well.

3. Just before serving, add the tomatoes, chutney, and tamarind sauce; mix well to combine. Serve immediately, dolloped with yogurt.

Note: "Papdi gathiya" and "thin sev" are available from Indian markets. I bought mine at Little India, 128 East 28th Street, New York, NY 10016; (212) 683-1691. Little India will mail order.

Copyright (c) 1994 by Sheila Lukins


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.