Indian Bhelpuri from Kricket
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
0
MINUTES
CUISINE
COURSE
Main
Method
To make the coriander chutney, blitz the coriander in a food-processor with the oil, ginger, garlic and green chillies until it forms a fine paste. Add the lemon juice and season to taste with sugar and salt. Store in sterilised jars in the refrigerator for up to one week.
To make the tamarind and date chutney, boil all the ingredients in a large heavy-based saucepan over a low heat for about one hour, until well blended and thick. Set aside to cool. If you have used fresh dates, you may need to blitz the chutney in a blender until smooth. Once cool, store in sterilised jars in the refrigerator for up to two weeks.
Beat the yoghurt in a bowl and sweeten to taste with sugar. Set aside until ready to serve.
Put the bhelpuri mix in a bowl, add the onion and mango, along with the coriander chutney and chaat masala. Mix well.
Spoon the mixture into mounds on four serving plates, then generously spoon over the yoghurt and tamarind and date chutney, leaving some yoghurt visible. Sprinkle the sev, and top with the fresh coriander. Serve immediately as it will become soggy very quickly.
From Kricket: An Indian Inspired Cookbook by Hugh Johnson, published by Hardie Grant
Ingredients
4 tbsp natural yoghurt
caster sugar to taste
100g store-bought bhelpuri mix
½ red onion, finely diced
1 green raw mango, finely diced
4 tbsp coriander chutney (see below)
4 pinches chaat masala
4 tbsp tamarind and date chutney (see below)
80g store-bought sev
small handful of coriander or finely chopped coriander leaves
For the coriander chutney:
500g fresh coriander, stems and leaves
200ml vegetable oil
thumb-size piece of fresh ginger root
4 garlic cloves, peeled
2 green chillies
6 tbsp lemon juice
caster sugar, to taste
sea salt, to taste
For the tamarind and date chutney:
500g tamarind paste
2 cinnamon sticks
1 tsp black peppercorns
2 fresh Indian bay leaves
300ml water
2 tbsp Kashmiri red chilli powder
4 tbsp date purée or a handful of fresh dates
200g jaggery or caster sugar
Method
To make the coriander chutney, blitz the coriander in a food-processor with the oil, ginger, garlic and green chillies until it forms a fine paste. Add the lemon juice and season to taste with sugar and salt. Store in sterilised jars in the refrigerator for up to one week.
To make the tamarind and date chutney, boil all the ingredients in a large heavy-based saucepan over a low heat for about one hour, until well blended and thick. Set aside to cool. If you have used fresh dates, you may need to blitz the chutney in a blender until smooth. Once cool, store in sterilised jars in the refrigerator for up to two weeks.
Beat the yoghurt in a bowl and sweeten to taste with sugar. Set aside until ready to serve.
Put the bhelpuri mix in a bowl, add the onion and mango, along with the coriander chutney and chaat masala. Mix well.
Spoon the mixture into mounds on four serving plates, then generously spoon over the yoghurt and tamarind and date chutney, leaving some yoghurt visible. Sprinkle the sev, and top with the fresh coriander. Serve immediately as it will become soggy very quickly.
From Kricket: An Indian Inspired Cookbook by Hugh Johnson, published by Hardie Grant
