Dishoom’s Bhel

Name: Dishoom’s Bhel
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: For the fresh mix; ½ medium green chilli, chopped; 10g fresh coriander leaves, chopped, plus a little extra to finish the dish; 10g fresh ginger, very finely chopped; 50g red onion, finely chopped; 50g tomato, finely chopped; 25g pomegranate seeds (less than ½ pomegranate); For the dry mix; 40g Bombay mix (see tips); 15g mamra (see Know-how); 25g fine sev (see Know-how); For the dressing; 40g tamarin chutney (see tips); 20g coriander and mint chutney; 2 tsp lime juice; Pinch fine sea salt

Easy
September 2019

Easy
September 2019

Serves 4
Hands-on time 25 min

Dishoom‘s take on bhel – a light, almost-salad street food dish of puffed rice, sev, chopped onions, tomatoes, chilli and chutney – adds ruby-red pomegranate seeds for extra colour and flavour.

Want to see more Dishoom recipes? Check out their gunpowder potatoes.

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Nutrition: for 4

Calories: 114kcals
Fat: 3.4g (0.4g saturated)
Protein: 2.9g
Carbohydrates: 16.9g (9.6g sugars)
Fibre: 1.7g
Salt: 0.4g

Nutrition: per serving

Calories: 114kcals
Fat: 3.4g (0.4g saturated)
Protein: 2.9g
Carbohydrates: 16.9g (9.6g sugars)
Fibre: 1.7g
Salt: 0.4g

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Ingredients

For the fresh mix

½ medium green chilli, chopped
10g fresh coriander leaves, chopped, plus a little extra to finish the dish
10g fresh ginger, very finely chopped
50g red onion, finely chopped
50g tomato, finely chopped
25g pomegranate seeds (less than ½ pomegranate)

For the dry mix

40g Bombay mix (see tips)
15g mamra (see Know-how)
25g fine sev (see Know-how)

For the dressing

40g tamarin chutney (see tips)
20g coriander and mint chutney
2 tsp lime juice
Pinch fine sea salt

For the fresh mix

½ medium green chilli, chopped
10g fresh coriander leaves, chopped, plus a little extra to finish the dish
10g fresh ginger, very finely chopped
50g red onion, finely chopped
50g tomato, finely chopped
25g pomegranate seeds (less than ½ pomegranate)

For the dry mix

40g Bombay mix (see tips)
15g mamra (see Know-how)
25g fine sev (see Know-how)

For the dressing

40g tamarin chutney (see tips)
20g coriander and mint chutney
2 tsp lime juice
Pinch fine sea salt

Method

Briefly toss all the fresh mix ingredients together in a large bowl until combined and set aside.
Stir the dry mix ingredients in another bowl and set aside.
To make the dressing, stir all the ingredients together in a medium bowl until well combined.
Add the dry mix to the fresh mix, then pour the dressing on top. Toss well to coat everything in the sticky dressing. Serve immediately, scattered with chopped coriander.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.

Method

Briefly toss all the fresh mix ingredients together in a large bowl until combined and set aside.
Stir the dry mix ingredients in another bowl and set aside.
To make the dressing, stir all the ingredients together in a medium bowl until well combined.
Add the dry mix to the fresh mix, then pour the dressing on top. Toss well to coat everything in the sticky dressing. Serve immediately, scattered with chopped coriander.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.

delicious. tips

Buy a good-quality Bombay mix, which will have more nuts and other delicious bits. Buy tamarind chutney from amazon.co.uk, or use 20g tamarind paste instead.
Mamra is puffed rice, and fine sev is a type of very thin crunchy chickpea noodle. Find both at Asian supermarkets or at theasiancookshop.co.uk

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