Kricket Bhel Puri (4)
Ingredients
Instructions
  1. Begin by making the chutneys, as these can be done in advance. You’ll probably have some leftover of both, but they both freeze well and can be kept in the fridge for 1 week
  2. For the tamarind chutney, place all the ingredients in a heavy-based saucepan and cook over a low heat for around 1 hour, or until well blended and thick, then set aside to cool. If using fresh dates, you may need to blitz the chutney in a blender or food processor to help them break down. Cover and keep in the fridge until needed
  3. For the coriander chutney, place the coriander, oil, ginger, garlic and chilli in a food processor and blitz to a paste. Loosen with the lemon juice and season to taste with sugar and salt. Cover and keep in the fridge until needed
  4. Beat the yoghurt in a bowl and sweeten to taste with sugar, then set aside
  5. In a separate bowl, combine the bhel mix, onion and mango, then dress with 4 tablespoons of coriander chutney and the chaat masala. Stir to combine
  6. Spoon the mixture onto 4 serving plates, then generously spoon over the sweetened yoghurt and a tablespoon of date chutney onto each plate, leaving some yoghurt visible. Sprinkle over the sev and top with the coriander. Serve immediately as it will become soggy quite quickly