Spice Box, queens of curry, have created a healthy twist on Bhel Puri, a traditional Indian street food classic. It’s often eaten with fried pooris but many people just go straight in with a spoon – that’s how we like ours anyway.
Potato and fried vermicelli have been replaced with sweet potato and roasted peanuts, and the traditional white puffed rice has been replaced with our Puffed Brown Rice.
It’s kind of up to you what chutneys you add in at the end. The traditional options are imli (date and tamarind) and coriander chutney.
We’ve used these and added a fiery chilli and garlic sauce to spice things up.
Ingredients (Serves 4 as a starter, snack or side)
50g red skinned peanuts (skin on)
150g canned chickpeas, drained
1 large sweet potato, skin on and cubed
1 large tomato, de-seeded and diced
1 large red onion, diced
1/2 cucumber, de-seeded and diced
1 green apple. skinned and cubed
Large handful of coriander, roughly chopped
1tbsp lemon juice
1/2 tsp salt
1 tsp ground cumin
1 tsp sugar
2 tbsp imli chutney
2 tbsp coriander chutney
2 tsp chilli/garlic chutney
1 cup of pitted dates
1/2 cup of tamarind paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp salt
• Add the dates and tamarind to a saucepan, cover with 500ml of water and bring to the boil
• Boil for 10 mins then add the salt, cumin, coriander and chilli powder
• Leave to cool and then blend in a blender or food processor. It should be relatively thick. It’s best to store like this and water
down as and when you need to use it. For this recipe, water down 1 tbsp chutney with 1 tblsp water.
1 cup chopped fresh coriander
1 inch ginger, grated
1 green chilli, finely chopped
1 tbsp lemon juice
1 tsp cumin powder
Pinch of salt
• Blend all ingredients with some water in a blender or spice grinder
• Add more salt/lemon juice to taste
Garlic Chilli Chutney
12 dry red chillies
10 garlic cloves
1/4 cup water
• Cover the chillies in hot water and leave to soak for 20 mins
• Peel and roughly chop the garlic
• Drain the chillies and put them in a blender/spice grinder with the garlic and a splash of water
• Grind until all ingredients are pureed but still a thick-ish consistency. You may need to add a bit more water.
Bhel Puri Method
• Pre-heat your oven to 100 degrees
• Make the chutneys first – these will last at least 2 weeks in a sterilised jar in the fridge.
• Take 3 jam jars and place in oven for 10 mins. Place face-down on a clean tea towel to cool.
• Put the peanuts on a baking tray, sprinkle with a pinch of salt and roast for c.10 mins – they should just be turning golden.
• Chop the sweet potato into bite-size cubes and boil for c.10 mins in salted water – until you can pierce with a fork. Once cooked, cover with cold water to stop them cooking further. Drain and dry on a clean tea towel/kitchen roll.
• Chop your onion, cucumber, tomato, apple and coriander and add to a bowl with the sweet potato and chickpeas.
• Season with the lemon juice, cumin, sugar and salt and stir well.
• Mix the roasted peanuts with the brown rice in a separate bowl.
• Put 2 tablespoons of each chutney in separate small dishes and thin them down with some water
• Just before serving, mix the puffed brown rice and peanuts in with the veg and pour over the chutneys. Eat quickly before it gets soggy.