Mumbai Bhel Puri with Three Chutneys

What you need

• 40 g (1/3 cup) tamarind pulp, seedless block
• 3 tbsp jaggery, grated
• 3/4 tsp ground cumin
• 3/4 tsp Kashmiri chili powder
• 3/4 tsp ground ginger
• 1 1/2 tsp black salt, kala namak
• 3 dried Kashmiri red chilies
• 5 cloves garlic, peeled
• 20 g (1 cup) mint leaves
• 50 g (2 cups) fresh coriander, leaves and tender stems, divided
• 2 green chilies, divided
• 1 cm (1/2 in) fresh ginger
• 1 lime, juiced
• 1/2 tsp salt, divided
• 60 g (4 cups) puffed rice, murmura
• 2 potatoes, boiled, peeled and cooled
• 1 red onion, finely chopped
• 1 tomato, finely chopped
• 1/2 small green mango, optional, finely chopped
• 3 tbsp roasted peanuts, optional
• 12 papdi, flat crisp puris
• 1 tsp chaat masala
• 50 g (1 cup) nylon sev, thin chickpea noodles

Method

Restated from the original video

1. 1

   For the tamarind chutney, cover the tamarind with 250 ml (1 cup) hot water and soak for 30 min. Meanwhile, soak the dried chilies in a little hot water for the red chutney.

2. 2

   Mash the tamarind with your fingers, then push it through a sieve into a small pan and discard the fibres.

3. 3

   Add the jaggery, cumin, chili powder, ginger and 1 tsp of the black salt. Simmer over low heat until the jaggery melts and the chutney thickens slightly, about 5 min. Let it cool.

4. 4

   For the green chutney, blend the mint, half the coriander, 1 green chili, the fresh ginger, 1 tsp lime juice and 1/4 tsp salt with 2 tbsp water to a thick sauce.

5. 5

   For the red chutney, drain the dried chilies and blend them with the garlic, the remaining salt and 1 tsp water to a thick paste.

6. 6

   Toast the puffed rice in a dry wok over low heat, tossing all the time, until it crackles and turns crisp, 3-4 min. Let it cool in a large bowl.

7. 7

   Cut the potatoes into small cubes. Chop the remaining coriander and green chili finely.

8. 8

   Crush 8 of the papdi roughly over the puffed rice. Add the potatoes, onion, tomato, most of the mango and the peanuts.

9. 9

   Spoon in 1 tbsp of the green chutney, 2 tbsp of the tamarind chutney and 1-2 tsp of the red chutney. Toss quickly to coat.

10. 10

    Sprinkle in the chaat masala, the remaining black salt, the chopped green chili and 1 tsp lime juice. Toss again and taste, adding more chutney or lime as needed.

11. 11

    Pile onto plates and top with the sev, the chopped coriander, the rest of the mango and the remaining papdi broken over the top.

12. 12

    Serve straight away, before the puffed rice goes soft. Keep leftover chutneys in the fridge.

Imported from carameltintedlife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.