Indo-Thai mango and coconut bhel

4
30 minutes

Ingredients

  • 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

Method

1
Combine the boiled potatoes, onions, mango cubes and chickpeas with the chaat masala first and toss it all through
2
Add the lime juice, fresh herbs and chilli as well as the peanuts and desiccated coconut and toss it all through again
3
When you are ready to serve add the puffed rice and mix through and then dress your individual plates with yoghurt and tamarind chutney