This version of the popular Indian snack Bhel Puri is stuffed with puffed rice, chaat masala, seasoned potatoes, and sweet and sour mango chutney. It’s slightly sweet and tangy, with a hint of spiciness from the chili powder. To make the chutney, start by pureeing all the chutney ingredients (fresh mango, lime juice, black salt, and warm spices) in a blender until smooth. Keep it aside while you make the bhel puri with diced potatoes, chickpeas, tomatoes, chopped mango, red onion, herbs and puffed rice.
The mango chutney lightly coats all the ingredients and adds plenty of sweet and juicy flavor. It’s delicious on its own, but try it as a dipping sauce for grilled cheese sandwiches or fried shrimp. To enjoy the crispiness of the bell mix, the bells must be eaten immediately.
Notes from the Food & Wine Test Kitchen
You can get a mellower flavor by soaking chopped raw onions in cold water.
Black salt, a pungent seasoning with a sulfuric aroma, and puffed rice, sometimes labeled manra or bel mix, are available at most Indian grocery stores or online at kesargrocery.com.
Chaat masala is a tangy spice blend popular in Indian cuisine and can be purchased at most Indian grocery stores or online at spicewallabrand.com.
anticipate
All materials can be cut and prepared in advance. Reserve and mix together when ready to serve. Mango chutney can be stored in an airtight container in the refrigerator for up to 2 days.
Recommended pairing
Enjoy with a fruity, aromatic white wine such as Zuccardi Serie A Torrontes.
