Bhel puri can be a savory retreat from all the sweet things. It's classic Indian street food with a tangy tamarind sauce. It's great to munch on at Eid parties. Unfortunately, we'd mostly go to Pakistani households that didn't make the Indian dish. To get the maximum crunchiness, mix the ingredients only when you're ready to serve or have guests mix the ingredients themselves.
Makes 6 servings
2 medium-size brown potatoes
15.5-ounce can chickpeas
1 purple onion
1 medium-size tomato
2 cup bhel puri mix***
1/2 cup bhel puri chutney***
8 sprigs cilantro, chopped
Halve the potatoes and submerge them in a medium pot of water. Bring the water to a boil, and let the potatoes boil for about 15 minutes, or until you can penetrate the potato with a fork.
Drain the water. Peel the potatoes, and slice them into small triangles.
Drain and wash the chickpeas. Chop the onion and tomatoes into small dice. Add all the chopped ingredients together.
Add the bhel puri mix and chutney and toss all the ingredients together. Garnish with cilantro. Serve immediately.
***Bhel puri mix is a spicy, crunchy mix of puffed rice and strands of fried chickpea flour, seasoned with ingredients such as salt, paprika, turmeric and black salt and commonly packaged like potato chips. Bhel puri chutney is a sweet date and tamarind chutney. Both are available at South Asian markets.
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