Indo-Thai mango and coconut bhel
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Deena Kakaya's Indo - Thai mango and coconut bhel recipe is an explosion of colour, flavour and a superb mix of a popular Indian street food with beautiful Thai flavours!
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
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Indo-Thai mango and coconut bhel
