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Tomato and tamarind bhel puri
Serves 4 Starters and mains
For the salad
- 200g small waxy potatoes
- 1 red onion, finely chopped
- zest and juice 1 unwaxed lime
- 300g mixed tomatoes, roughly chopped
- 1 small cucumber, peeled and roughly chopped
- 1tsp cumin seeds, toasted
- 3tbsp tamarind paste
For the dressing
- bunch mint, leaves picked
- bunch coriander, leaves picked
- 1 green chilli (deseeded, if preferred)
- 150ml yoghurt of your choice
To serve
- 1 x 150g pack bhel puri mix
- seeds from 1 pomegranate
Method
Boil the potatoes over a medium heat for around 20-25 minutes. Drain and allow to cool, then peel off the skins and roughly dice.
Meanwhile, put the onion and the lime zest and juice into a large bowl and season really well with salt and black pepper. Scrunch together in your hands and give it a good squeeze, then leave to pickle a little. Put all the dressing ingredients in a small food processor and blend until smooth and a lovely pale green colour, then set aside.
Add the tomatoes, cucumber and cumin seeds to the pickled onion mixture. Add the cooled, chopped potato and toss to combine, then season well.
Mix the tamarind paste with 2tbsp water in a small bowl until the mixture has a good, pouring sauce-like consistency. Arrange the potato and tomato salad on a large serving plate, then pour over a generous amount of the herby yoghurt dressing and tamarind sauce, and sprinkle over the bhel puri mix. Finish with some pomegranate seeds and eat straight away. Serve any remaining dressing in bowls for spooning over.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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