Name: Bhel Poori
Cook time: 45 min
Total time: 45 min (includes making chutneys)
Yield: Makes 8 first-course servings
Ingredients: 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

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Bhel PooriRomulo Yanes

Bhel poori is a savory puffed rice snack that's usually served with crackers (we like to eat it with a fork). The recipe for this one, which combines a surprising range of sweet, tart, and spicy flavors, was given to us by our art director Erika Oliveira's mother, who is Indian.

The sev you buy should be thin but not very thin, or your bhel poori will be too mushy.

Recipe notes

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