Bhel Poori Recipe
Ingredients
| Chickpea flour | 2 Cup (16 tbs), broken | |
| Puffed rice | 1 Cup (16 tbs) | |
| Chickpea flour | 1/2 Cup (16 tbs), broken | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Cayenne pepper - A pinch | ||
| Idaho potato - 1 (8 ounces), cooked, peeled and diced | ||
| Chickpeas (garbanzo beans) - 1/2 cooked, drained and rinsed | ||
| Red onion | 1/4 Cup (16 tbs), diced | |
| Cilantro leaves | 2 Tablespoon, chopped | |
| Lemon zest | 1 Tablespoon, finely grated | |
| Ripe plum tomatoes | 2 | |
| Coriander | 1 Teaspoon | |
| Tamarind | 1 Tablespoon | |
| Nonfat plain yogurt - 1 cup | ||
Directions
MAKING
1) In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder, and cayenne. Mix well.
2) To the bowl, add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well.
FINALIZING
3) Just before serving, add the tomatoes, chutney, and tamarind sauce.
4) Mix well.
SERVING
5) Serve immediately, dolloped with yogurt.
1) In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder, and cayenne. Mix well.
2) To the bowl, add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well.
FINALIZING
3) Just before serving, add the tomatoes, chutney, and tamarind sauce.
4) Mix well.
SERVING
5) Serve immediately, dolloped with yogurt.
Chef
