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Indo-Thai mango and coconut bhel

Indo-Thai mango and coconut bhel

PT30M

I am taking a deep breath before I tell you this. Macarons and chaat. OK. Let me explain. These are the two foods that make my limbs turn to jelly with anticipation and heart skipping joy. Heart-leap-frogging. I am a girl that does not need to be gifted shoes, give me macarons and chaat. And if I haven’t told you before, chaat is Indian street food of inordinate amounts of sensual pleasure. The trickles of tamarind chutney and chilli green lip-smacking chutney heighten a fine balance of sweet, sour, crisp, cool, soft and spicy textures. It pops every sense and leaves anyone and everyone hankering for more, more, more.

But, you know me. I can’t just leave it there. I saw this mango and thought Indo-Thai would be absolutely perfumery delight. The mango gives sweet-sharp balance to the aniseed Thai basil. I have used coconut and peanuts for the salty and nutty elements too. This is not an understated dish (I have stressed that enough haven’t I?) it is a full show.

New potatoes ensure that you get a soft bite without soggy mess that an ordinary potato can bring and you can get the puffed rice from most supermarkets or Indian grocers. I have used chopped mint and coriander too for a real herby feel. I would definitely recommend getting hold of the chaat masala that is made of peppery black salt, it lifts the dish to a whole new level. Just try it.

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
Add the puffed rice, mix through and add yoghurt and chutney

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