Pomegranate bhel puri
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a snack
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Showing items 1 to 3 of 6
- 30g puffed rice (mamra)
- 100g crunchy chickpea noodles (sev)
- 3 tbsp peanutsroasted and chopped
- 1 tsp chaat masala (spice mix)
- 1 pomegranateseeded
- a handful mint leavesroughly chopped
- 2 tbsp of roughly chopped coriander
- 3 limesjuiced
- 4 plum tomatoesfinely diced
- 1 red onionpeeled and finely diced
- 2 red chilliesseeded and finely chopped
- 2 tbsp tamarind paste
- 2 tsp brown sugar
- papdi or shards of poppadomto serve
Nutrition: per serving
- kcal212
- fat8.5g
- saturates1g
- carbs24.9g
- sugars11.8g
- fibre4.2g
- protein6.9g
- salt0.1g
Method
step 1
Toast the mamra in a dry frying pan until crisp. Put in a large bowl with the sev, peanuts and chaat masala and mix. Add the rest of the ingredients and mix again. Serve immediately with the papdi or poppadom for scooping.
