From the kitchen of Chef Jehangir Mehta
Bhel puri, a savory Indian snack or chaat, is a Bombay original.
Serves 15 people.
Puffed rice 1qt
Thin sev 1 qt
Red onions diced 1 cup
Tomato diced 1 cup
Cilantro chiffonade 1 cup
Mint chiffonade 1/2 cup
Red chilies chopped 2
Potatoes boiled diced 1 lb
Small/baby green mango diced very small 1 cup
Coriander leaves 1 lb
Mint leaves 1/2 lb
Thai green chilies 6
Tamarind paste 1 to 2 tbl
Green tomato 1/2
Lime juice 1/2 cup (to adjust)
Water 1/2 cup (might need a bit more)
In a Vitamix, add all the chutney ingredients and blend till smooth. Pour the
puffed rice into a stainless-steel bowl. Add the diced and chopped vegetables,
herbs, and potatoes. Toss with appropriate amount of chutney. Sprinkle sev
on top. Eat immediately.
Jehangir Mehta is executive chef and owner of the New York City restaurant Graffiti and the private dining experience Me and You. He is the author of the cookbook Mantra: The Rules of Indulgence. In 2009, Mehta appeared on Iron Chef America and was the runner-up of the second season of The Next Iron Chef.