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Bhel Poori | |||||||||||||||||
Course : Indian Source: 1994 by Sheila Lukins Serves: 6 |
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Ingredients:
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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.
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