Weekly rice treat – Bhel Puri

Trying to be strictly Paleo, diet wise,  is pretty hard work but  there’s no turning back on the wheat and gluten front (we have now abstained for over 4 months and feel a lot more energetic and rejuvenated).  This weeks rice treat was bhel puri with a wicked green chutney and store bought tamarind sauce. We had the bhel puri with a delicious smoothie – not sure how I missed the boat on making homemade smoothies – easy as ABC and incredibly tasty.  Had some left over apples and banana and blitzed it with some frozen berries and fruit salad (no ice needed!)

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Bhel Puri

What do I need to make it?

  • 125  gms puffed rice (mamra)
  • 1 medium onion finely chopped
  • Small green mango chopped
  • 2 carrots grated
  • Handful of fresh coriander chopped
  • 4 tbsp tamarind sauce (we use Maggi Tamarina tamarind sauce – available in all Asian groceries)
  • 4 tbsp green mint & coriander chutney
  • Fine sev (gram flour noodles) to garnish

How much will I make?

Serves 4 comfortably

How do I make it?

Use a large salad bowl to pour the puffed rice in.  Sprinkle the other ingredients (except sev) and sauces and mix well till the puffed rice is evenly coated.  Add a little more of the sauces if needed.  Place into bowls and garnish with sev before serving.
Green chutney

What do I need to make it?

  • Handful mint leaves
  • Small bunch of coriander
  • Handful of basil leaves
  • 2-3 small green chilies
  • 1 sprig of spring onion
  • Small carrot (gives the chutney more body)
  • Juice of a lime
  • 1 tsp sugar
  • Salt to taste

How much will I make?

Around 150 – 200  ml

How do I make it?

Put all the ingredients in a blender and puree to a fine paste – use very little water if needed.  Adjust the seasoning.  This is an awesome chutney to spread on bread with cucumber and cream cheese or as a dip for samosas, dokhlas or any Indian snack.

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One thought on “Weekly rice treat – Bhel Puri

  1. Pingback: Bhel Puri (Bhel-Poori/Churumuri/Jhal Muri) | Femmehavenn

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