Dishoom’s Bhel
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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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
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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.
Nutrition
- 114kcals Calories
- 3.4g (0.4g saturated) Fat
- 2.9g Protein
- 16.9g (9.6g sugars) Carbs
- 1.7g Fibre
- 0.4g Salt
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