Bhel poori is a savory puffed rice snack that's usually served with crackers (we like to eat it with a fork). The recipe for this one, which combines a surprising range of sweet, tart, and spicy flavors, was given to us by our art director Erika Oliveira's mother, who is Indian.
The sev you buy should be thin but not very thin, or your bhel poori will be too mushy.
Recipe information
Total Time
45 min (includes making chutneys)
Yield
Makes 8 first-course servings
Ingredients
1
3
1
1
1
2
2
Need to make a substitution?
Preparation
Step 1
Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
Step 2
Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.
Step 3
*Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).