Bhel puri
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Bhel puri is perhaps the most famous Indian street food. You can’t miss it in a shop on the street, on a bus or on a train. Because of its popularity, there are countless variations of bhel puri. The common namesake is made up of vegetables, crispy rice crumbs, chips and the various sauces in which they are mixed.
Ingredients for six
6 dl Indian rice porridge (murmura), in the case of normal rice porridge. 6 dl nylon sev (Indian thin crisp made from chickpeas. 2 tomatoes 2 boiled potatoes 2 red onions 6 chillies; 1 tsp chilli powder 1 tsp chaat masala (or garam masala) 1 tsp salt 1 tbsp lemon juice 4 tbsp tamarind sauce (mix tamarind and mangochutney) 2 tbsp mint sauce or chutney 1 bunch fresh coriander
Peel the potatoes, chop with the tomatoes in a bowl. Chop the red onion and chillies very finely and add to the bowl. Season with dry spices, squeeze in lemon and mix well.
Just before serving, mix in the rice pudding, half the sevisä, tamarind and mint sauce. Give it a quick stir.
Scoop the bhel puri onto the serving plate. Garnish with the rest of the seville and coriander. Eat immediately so that the bhel puri does not get watery and stays crisp.
