Bhel Puri (Mumbai Puffed Rice Chaat)

Ingredients

For 4 portions

• 🌾 120g puffed rice cereal
• 🍜 80g sev
• 🥔 200g potato
• 🧅 100g red onions
• 🍅 120g tomato
• 🥜 40g peanuts
• 🌿 15g fresh coriander
• 🌶️ 10g green chilli peppers
• 🫛 40g tamarind
• 🌴 60g dates
• 🥤 150ml tap water
• 🍋 60g lemon
• 🌿 4g chaat masala
• 🌿 2g cumin powder
• 🧂 2g black salt (kala namak)
• 🌿 2g chilli powder

Method

1. Boil the potato in its skin for about 15 minutes until tender, then cool, peel and cut into small cubes.
2. For the chutney, simmer the tamarind and the stoned dates in the water for 8–10 minutes until soft. Blend or mash, push through a sieve, and stir in half the cumin and a pinch of chilli powder. Let it cool.
3. Dry-roast the peanuts in a pan for 3–4 minutes until golden.
4. Finely chop the red onion, tomato, green chilli and coriander.
5. Just before serving, tip the puffed rice into a large bowl with the potato, onion, tomato, chilli, peanuts, chaat masala, black salt and the rest of the cumin and chilli powder.
6. Pour over 4–5 tablespoons of the chutney, squeeze in the lemon juice and toss quickly.
7. Pile into bowls, shower with sev and coriander, and eat at once while it crunches.