Bhelpuri

Ingredients

For the bhelpuri

• 120g sev mumra (puffed rice)
• 100g sev (crispy noodles made with gram flour)
• 2 small onions, finely chopped
• 2 small potatoes, peeled
• 100g tomatoes, chopped
• 2 tsp chaat masala
• A handful of pomegranate seeds, to garnish
• A handful of coriander leaves, to garnish

For the date & tamarind chutney

• 100g pitted dates
• 100g tamarind
• 2 tsp cumin powder, dry roasted
• 2 tsp chilli powder
• 2 tsp Himalayan rock salt

For the mint & coriander chutney

• A bunch of coriander, leaves picked and chopped
• A bunch of mint, leaves picked and chopped
• 4 bird’s eye chillies
• Juice of 2 limes

Method

In separate bowls, soak the dates and tamarind in enough water to immerse them completely. Leave for couple of hours. Once soaked, blend the dates and the tamarind to create a paste.

Boil the potato for the bhelpuri, then chop and leave to cool.

Heat 1 tsp cooking oil in a thick-based pot and add the rock salt, cumin powder and chilli powder. Sauté on a low heat for 30 secs, then add the tamarind and date paste. Bring to the boil, then gently simmer for about 30 mins to create a nicely aromatic paste with a slightly thick consistency. Remove from the hob and leave to cool.

Place all the mint & coriander chutney ingredients in a blender and blitz to a smooth paste. Add salt to taste.

In a big mixing bowl, add the sev mumra, sev, onion, boiled potato and tomatoes. Add 2 tbsp date & tamarind chutney and 2 tbsp mint & coriander chutney and give it all a good mix.

Serve with a garnish of pomegranate seeds, chopped coriander and a sprinkle of chaat masala.