Indo-Thai mango and coconut bhel

30 minutes


  • black chickpeas, 1 can, drained
  • 300g of new potatoes, cut into small cubes and boiled for 7 minutes
  • 30g of coriander, finely chopped
  • 30g of mint, finelychopped
  • 30g of Thai basil, finely chopped
  • 2 limes, juiced
  • 4 1/2 tbsp of desiccated coconut
  • 250g of mango, firm and under-ripe, cut into small cubes
  • 1 red onion, finely chopped
  • 1 red chilli, large, finely chopped
  • 2 tsp chaat masala
  • 4 tbsp of peanuts, salted and shelled
  • 75g of puffed rice, spiced (available in supermarkets or Asian grocers)
  • plain yoghurt, to serve
  • tamarind chutney, to serve


Combine the boiled potatoes, onions, mango cubes and chickpeas with the chaat masala first and toss it all through
Add the lime juice, fresh herbs and chilli as well as the peanuts and desiccated coconut and toss it all through again
When you are ready to serve add the puffed rice and mix through and then dress your individual plates with yoghurt and tamarind chutney