VEGETARIAN - BHEL POORI

By akselden

Ingredients

• GREEN CHUTNEY:
• 1 1/2 C. firmly packed fresh cilantro leaves
• 1/2 C. firmly packed fresh mint leaves
• 2-3 fresh, hot green chilies, stemmed
• 2 -inch piece of fresh ginger, peeled and cut into chunks
• 1 bunch scallions, trimmed, white parts only
• Juice of 2 lemons
• 1 T. sugar
• 1/2 tsp. salt
• 1/4 C. water
• TAMARIND CHUTNEY:
• 1 T. canola oil
• 1 tsp. cumin seeds
• 1 tsp. powdered ginger
• 1/2 tsp. cayenne
• 1/2 tsp. garam masala
• 2 C. water
• 1 1/4 C. sugar
• 3 T. tamarind concentrate*
• 1/2 package (400 grams) bhel poori mix (Indian puffed rice)**
• 1/2 red onion, chopped
• 1 tomato, chopped
• 1 boiled potato, peeled and chopped (optional)

Details

Servings 6

Preparation

Step 1

1. To make the green chutney: Combine all of the ingredients in a blender and process to a puree. You'll need to stop and start the blending and stir the ingredients often to get the mixture to catch. (You can add a bit more water to facilitate the process, but the chutney will be milder.)

2. To make the tamarind chutney: In a medium saucepan, heat the oil over medium-high heat. Add the spices and cook, stirring, for 1 minute. Add the water, sugar and tamarind concentrate. Bring to a boil, reduce the heat and simmer until the mixture turns a chocolatey brown color and is thick enough to coat the back of the spoon, 20 to 30 minutes. (It will thicken a bit as it cools.)

3. Now combine the bhel poori mix, onion, tomato, 1 1/2 T. green chutney, 2 T. tamarind chutney and potato (if using), and gently fold it all together with a spatula. Immediately (the rice will get soggy if it sits) spoon about one-sixth of the mixture into a 4-oz. custard cup or ramekin. To serve, overturn it in the center of a plate; remove the empty cup or ramekin. Continue in this way to plate five more portions. Serve immediately.