![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
Bhel Poori
['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']
![](http://tappecue.net/sessionImages/recipes/bhel-poori-230441.jpg)
Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.
*Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.