Celebrity chef Maneet Chauhan made Bhel Puri, which is Puffed Rice and Vegetable Chaat, a kind of Indian street food. Maneet is hosting a dinner at Chaatable on Tuesday, June 7 to promote her cookbook, Chaat, as well as her contribution to another book, Khabaar, by Madhushree Ghosh. For tickets, visit https://www.eventbrite.com/e/chef-maneet-chauhan-x-madhushree-ghosh-exclusive-dinner-tickets-344444070487.
Bhel Puri (Puffed Rice & Vegetable Chaat
1 large potato, boiled, peeled, and finely chopped (about 1 cup)
1 medium red onion, finely chopped
1 large tomato, finely chopped
2 serrano chiles, finely chopped
½ cup loosely packed finely chopped fresh cilantro
½ small mango, finely chopped
2 tablespoons Cilantro-Mint Chutney
2 tablespoons tamarind chutney
2 teaspoons cumin seeds, toasted
1 tablespoon chaat masala
1 teaspoon Kashmiri or other red chile powder
½ cup fresh lemon juice (about 2 lemons)
4 cups puffed rice
Sev (Indian crunchy chickpea noodles)
PREPARATION TIME: 10 minutes, plus 20 minutes to cook the potato
In a large bowl, mix together the potato, onion, tomato, serranos, cilantro, mango, cilantro-mint chutney, tamarind chutney, cumin, chaat masala, chile powder, and lemon juice. Stir well and then add the puffed rice, stirring gently to combine. Season with salt.
Spoon into a cone or bowl and garnish generously with sev. Serve immediately or the puffed rice will become soggy.
Reprinted with permission from Chaat by Maneet Chauhan and Jody Eddy copyright © 2020. Photographs by Linda Xiao. Published by Clarkson Potter, a division of Penguin Random House, LLC.