Bhel Poori

Bhel Poori
Photo by Romulo Yanes


  • ½ cup cilantro
  • ½ pound white boiling potatoes
  • Sweet tamarind chutney
  • 1 1-lb unripe mango (preferably green)
  • Spicy cilantro and mint chutney
  • ¾ cup onion
  • 2 ½ cups Indian puffed rice
  • + 2 more ingredients
    • 1 ½ pounds firm-ripe tomatoes
    • 2 cups unseasoned sev(thin crispy chickpea noodle pieces)

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. Just before serving, stir together potatoes a...

View full recipe at Epicurious


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