Catherine's Bhel Puri 😋
Preparation : 20 minutes
The components can be prepared in advance, but must be mixed last minute. It is best consumed as soon as it is made.
For 4 people
For the fresh mix :
3 chopped small green or red chilli (not too spicy)
a bunch of fresh coriander leaves, plus a little extra to finish the dish
10 gr fresh root ginger, very finely chopped
50 gr red onion, finely diced
50 gr tomato, finely diced
1/2 pomegranate seeds or more
For the dry mix
40 gr good quality Bombay Mix
30 gr Sev Mamra (a type of very thin crunchy chickpea noodle)
For the dressing :
10 gr lime juice
40 gr homemade tamarin chutney
a pinch of salt and pepper
Bhel Puri is a low calorie snack most commonly sold by the street vendors on the push carts in Mumbay. There are lots of different recipes. This one is inspired by Dishoom, a famous Indian restaurant in London. Much of the fun of eating Bhel Puri is in the crunchiness. Make sure to buy good quality Bombay Mix as it'll have a higher proportion of nuts and other delicious bits.
Buy the dry mix from the Indian grocery stores or on internet and get all the fresh ingredients ready. You can make the tamarin chutney in advance and refrigerate.
Add all the dry ingredients in a large bowl. Give it a mix and keep it aside.
In another bowl, mix the tomato finely diced the pomegranate seeds, the onion coriander leaves, chilli and ginger root finely chopped. Mix and set aside in the fridge.
Before serving stir the chutney, lime juice in a bowl until evenly combined. Last minute, add the dry mix to the fresh one and pour the dressing on. Mix all the ingredients well. Serve immediately.