Name: Bhel Puri Chaat
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 cup cooked rice; 1 cup cooked quinoa; Oil, for frying; 1 cup bhel mix; 1 cup drained canned chickpeas; 1/2 cup diced boiled potato; 1/2 cup finely chopped tomato; 3 tablespoons chopped fresh cilantro; 2 tablespoons chopped mango; 2 tablespoons lemon juice; 1 tablespoon prepared tamarind chutney (store-bought); 1 tablespoon Mint Chutney, recipe follows, plus more for serving; 1 tablespoon Raita, recipe follows, plus more for serving; 1/2 teaspoon red chili powder; 1 teaspoon roasted cumin powder; 1 teaspoon chaat masala; Kosher salt; 1/4 cup sev, for garnish; Micro cilantro, for garnish; Pomegranate seeds, for garnish; 2 cups mint leaves; 2 cups cilantro leaves; 1 cup mango pulp; 5 to 6 green chiles; 1/2 cup lime juice; One 1/2-inch piece fresh ginger; Kosher salt; 2 cups yogurt, whisked until smooth; 3/4 teaspoon roasted cumin powder; 1/2 teaspoon sugar

Directions

Deep-fry the cooked rice and quinoa in oil heated to 350 degrees F until crisp, about 3 minutes. Drain and combine with the bhel mix, chickpeas, potato, tomato, cilantro, mango, lemon juice, tamarind chutney, 1 tablespoon mint chutney, 1 tablespoon Raita, chili powder, cumin powder, chaat masala and salt to taste. Mix all the ingredients and garnish with sev, micro cilantro and pomegranate seeds. Serve the bhel chaat immediately with raita and chutney.

Mint Chutney:

Grind the mint, cilantro, mango pulp, chiles, lime juice, ginger and salt to taste to a fine paste in a food processor; add a small amount of water if needed to form a paste.