Street carts throughout Bombay serve this spicy Indian snack, which is called Bhel Puri, in newspaper cones.Plus: More Appetizer Recipes and Tips

Floyd Cardoz
Floyd Cardoz
June 2002

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small saucepan of salted water to a boil. Add the diced potato and simmer over moderate heat until just tender, about 5 minutes. Drain the potato and let cool.

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  • In a large bowl, mix the coriander-mint chutney and the tamarind chutney with the lime juice and the chaat masala. Stir in the onion, cucumber, apple, green mango and boiled potato. Fold in the puffed rice and chickpea noodles and serve the spicy snack at once.

Notes

These ingredients can be found at Indian and Middle Eastern markets.

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