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!)

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.