Indian recipes

Bhel Poori

Course : Indian
Source: 1994 by Sheila Lukins
Serves: 6

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Ingredients:

2 cups papdi gathiya -- (besan flour chips) -- slightly broken up

1 cup puffed rice

1/2 cup thin sev -- (thin besan flour noodles broken, see note)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon chili powder

1 dash cayenne pepper

1 medium idaho potato -- (8 ounces), cooked, peeled, and cut into 1/4-inch dice

1/2 cup cooked chickpeas -- (garbanzo beans) drained and rinsed

1/4 cup diced red onion

2 tablespoons chopped fresh cilantro -- leaves

1 medium finely grated zest of 1 lemon

2 medium ripe plum tomatoes -- seeded and cut into 1/4-inch dice

1 teaspoon savory mint and coriander chutney

1 tablespoon tamarind sauce

1 cup nonfat plain yogurt -- for garnish

Preparation / Directions:

1. In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder, and cayenne. 2. Add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well. 3. Just before serving, add the tomatoes, chutney, and tamarind sauce; mix well to combine. Serve immediately, dolloped with yogurt. Note: "Papdi gathiya" and "thin sev" are available from Indian markets. I bought mine at Little India, 128 East 28th Street, New York, NY 10016; (212) 683-1691. Little India will mail order.

Bhel Poori

Ingredients:

Preparation / Directions:

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