Mumbai bhel puri
- September 2015
- Serves 4-6
- Hands-on time 1 hour, oven time 45 mins, plus deep frying
Ravinder Bhogul recreates an authentic Indian street food recipe that makes her reminisce about her time exploring Mumbai.
- Vegetarian recipes
- 33.9g (7.4g saturated)
- 106.2g (50.3 g sugars)
Buy chaat masala, sev mamra and tamarind paste in the world food/spice or snack aisles of larger supermarkets, or from Asian grocers. Alternatively, buy everything you need online at theasiancookshop.co.uk.
To toast cumin seeds, heat them in a dry pan (no oil) over a moderate heat until aromatic, but take care not to let them burn.
Make the puris and store in an airtight container for up to a week. Make the tamarind chutney up to a week ahead and keep sealed in the fridge.
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