BHEL POORI

Bhel Poori image

Provided by Gwen Oliveira

Yield Makes 8 first-course servings

Number Of Ingredients 9

1/2 lb white boiling potatoes
3/4 cup finely chopped onion
1 1/2 lb firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), then drained in a sieve about 20 minutes
1 (1-lb) unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice
1/2 cup coarsely chopped cilantro
2 1/2 cups Indian puffed rice* (2 oz)
2 cups unseasoned sev* (thin crispy chickpea noodle pieces; 4 1/2 oz)
Sweet tamarind chutney
Spicy cilantro and mint chutney

Steps:

Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.
*Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).