Mumbai bhel puri
- Portion size: Serves 4-6
- Hands-on time 1 hour, oven time 45 mins, plus deep frying
- Difficulty: medium
Ravinder Bhogal recreates an Indian street food recipe that makes her reminisce about her time exploring Mumbai.
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Ingredients
For the bhel
- 3 sweet potatoes, peeled and cut into bite-size chunks
- 1 tsp chaat masala (see tips)
- Olive oil for drizzling
- 400g tin chickpeas, rinsed
- 200g cherry tomatoes, halved
- 1 cucumber, cubed
- 1 ripe mango, peeled and finely chopped
- 2 raw beetroot, peeled and grated
- 50g beansprouts
- 1 red onion, very finely chopped
- 250g full-fat Greek yogurt
- 250g sev mamra (see tips)
- Seeds from 1 small pomegranate
For the green chutney
- Large handful fresh mint leaves
- Large handful fresh coriander leaves, plus extra to serve
- 1 green chilli, deseeded if you don’t like too much heat
- Juice 1 lime
- ½ onion, peeled
- 1 tsp cumin seeds, lightly toasted and ground (see tips)
- 1 tsp chaat masala (see tips)
- 1 tsp soft brown sugar or jaggery
For the tamarind chutney
- 2 tbsp palm sugar, jaggery or soft brown sugar
- 20 pitted dates
- 130g tamarind paste (see tips)
- Pinch red chilli powder to taste
- 1 tsp cumin seeds, lightly toasted and crushed (see tips)
- ½ tsp ground cinnamon
- 1 tsp chaat masala (see tips)
You’ll also need…
- A digital or heavy-duty sugar thermometer
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Method
- To make the puris, mix the flour and semolina in a bowl. Add a little warm water at a time, kneading as you go, until you have a soft, springy dough. Roll out to around 2mm thick.
- Use a 5cm round cutter to cut out 15-16 circles, then punch holes into them using a fork to prevent them puffing up when cooked. Heat a large, deep saucepan with groundnut or sunflower oil to 190°C when tested with a digital thermometer.
- Heat the oven to 150°C/130°C fan/gas 2. Deep-fry the puris in the hot oil in 2 batches for 3-4 minutes until golden and crisp, then remove and drain on kitchen paper. Transfer the puris to a baking sheet and bake in the oven for 5 minutes to harden. Remove and allow them to cool.
- For the bhel, turn the oven up to 200°C/180°C fan/gas 6. Season the sweet potato with black pepper and chaat masala. Drizzle with olive oil, spread on a baking sheet and roast for 40 minutes or until tender.
- For the green chutney, whizz the ingredients in a food processor. For the tamarind chutney, put the sugar and dates in a medium pan and just cover with water. Put over a high heat until the water boils, then simmer for 10 minutes.
- Stir in the tamarind, then purée in a mini blender. Strain through a fine metal sieve to remove any residue. Mix in the remaining ingredients and stir in a little water if it’s too thick – it should have the consistency of ketchup.
- Start the layering with the puris (crush them if you like). Top with the sweet potatoes, chickpeas, tomatoes, cucumber, mango, beetroot, beansprouts, onion, dollops of green chutney and tamarind chutney, yogurt, sev mamra, pomegranate seeds and a few coriander leaves. Serve immediately
Nutrition
- 846kcals Calories
- 33.9g (7.4g saturated) Fat
- 20.8g Protein
- 106.2g (50.3 g sugars) Carbs
- 16.4g Fibre
- 1g Salt
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