Bhel Poori

Recipe Ingredients

2 cups	125g / 4.4oz	Papdi gathiya - (besan flour chips) slightly broken up
		(see note)
1 cup	160g / 5.6oz	Puffed rice - (available in supermarkets)
1/2 cup	31g / 1.1oz	Thin sev - (thin besan flour noodles broken, see note)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/2 teaspoon	2.5ml	Chili powder
1		Cayenne pepper
1		Idaho potato - (8 ounces), cooked, peeled, and
		Cut into 1/4-inch dice
1/2 cup	80g / 2.8oz	Cooked chickpeas - (garbanzo beans) drained and rinsed
1/4 cup	15g / 0.5oz	Diced red onion
2 tablespoons	30ml	Chopped fresh cilantro - leaves
		Finely grated zest of 1 lemon
2		Ripe plum tomatoes - seeded and cut
		Into 1/4-inch dice
1 teaspoon	5ml	Savory mint and coriander chutney (see recipe)
1 tablespoon	15ml	Tamarind sauce
		(store bought or see recipe)
1 cup	237ml	Nonfat 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.

Source:
Copyright (c) 1994 by Sheila Lukins

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