Bhel Puri-Style Chaat Bowl
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 150 g puffed rice (murmura)
- 2 maris piper potatoes
- 240 g chickpeas, drained and rinsed
- 1 red onion, finely chopped
- 150 g tomatoes, diced
- 2 tbsp tamarind paste
- 2 tbsp mango chutney
- 1 tsp chaat masala
- 50 g sev (crispy gram flour strands)
- 10 g fresh coriander, chopped
- 1 fresh lime, juiced
Nutrition (per serving)
- Calories
- 409 kcal
- Protein
- 11.8 g
- Carbohydrate
- 72.6 g
- of which sugars
- 13.4 g
- Fat
- 5.8 g
- of which saturates
- 0.8 g
- Fibre
- 8.9 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12 minutes until tender, then cool, peel and dice.
- 2
Just before serving, toss the puffed rice with the potatoes, chickpeas, red onion and tomatoes.
- 3
Drizzle with the tamarind paste, mango chutney and lime juice, and toss again quickly.
- 4
Divide between bowls and scatter with the chaat masala, sev and chopped coriander.
- 5
Serve immediately, before the puffed rice has time to soften.
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