Bhel puri is made from puffed rice and sev (a fried snack shaped like thin noodles) mixed with potatoes, onions, chat masala and chutney and a mixture of other fried snacks as the base of the snack. The wonderful flavours are synonymous with the street food of Mumbai and have become so popular that they’ve reached the less exotic shores of England.
There are hundreds of variations of Bhel puri but this delicious combination of sweet potato, chickpeas and coconut with a tangy tamarind dressing will impress at any dinner. If making it in advance, don’t put the bhel garnish on top until ready to serve as it will become soggy
Serves: 4
Prep: 15 minutes
Cook: 45 minutes
Ingredients:
4 large sweet potatoes
3 tbsp olive oil
Salt
2 tbsp shredded coconut
400g cooked chickpeas (1 tin)
15g fresh coriander
25g bhel puri snack mix
Lime wedges for serving
Dressing:
1 tbsp Dijon mustard
3 tbsp white wine vinegar
4 tbsp tamarind paste
4tbsp flavourless oil
Salt to taste
Method:
- Peel and cut the sweet potatoes into 2-inch cubes and lay on a baking sheet
- Drizzle with olive oil and salt and bake at 185°C for 45 minutes until cooked through and roasted
- Drain and rinse the chickpeas
- Put the drained chickpeas, sweet potato, coconut, chopped herbs and half of the bhel puri mix into a mixing bowl and mix well together, being careful not to break up the sweet potato
- In a separate bowl, whisk together the dressing ingredients
- Mix half of the dressing with the salad and tip out onto a serving platter
- Serve with lime wedges and (just before serving) scatter the rest of the bhel mix and dressing on top.
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