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Extract from The Fresh Vegan Kitchen • By David Bailey and Charlotte Bailey • Published by Pavilion

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins
Serves
4

The Fresh Vegan Kitchen
An Indian street-food classic usually served in a cone made from yesterday’s newspaper, bhel puri is a riotous explosion of flavours and textures. Typifying the Gujurati art of perfectly balancing sweet, salty, sour and spicy, as well as artfully combining textures, with the crispness of puffed rice and sev perfectly placed against the softness of the boiled potatoes and tomatoes, it’s easy to understand why bhel puri enjoys an almost iconic status in parts of India. Prepare all the components in advance, but don’t combine them until you’re ready to enjoy it, otherwise it’s likely to go a bit soggy. Check out Horn OK Please or the Everybody Lovelove Jhal Muri Express – brilliant street-food traders who specialize in this wonderful dish! All the ingredients are readily available from large supermarkets or an Indian grocery. However, if you’re struggling to find sev (long fried strands of gram flour) or papdis (fried flour wafers), we sometimes use the equivalent amount of Bombay mix as a substitute. The chutney recipe makes a generous amount, so you can keep it in an airtight jar in the fridge for at least a month, so it will save time when making the next batch.

Serves 4
wf | gf option

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© 2018 David Bailey / Pavilion · Reproduced with permission. · The Fresh Vegan Kitchen by David & Charlotte Bailey, published by Pavilion. Recipe photography by Liz and Max Haarala Hamilton.
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  • Step 1

    To make the chutney, heat the water in a pan over a medium-high heat. Remove any seeds and fibre from the tamarind and dates. When the water has reached the boil, add all the chutney ingredients and let it return to the boil, then simmer for about 10 minutes. Leave to cool for a couple of hours.

  • Step 2

    Transfer the mixture to a blender and blitz until smooth. Pour the mixture back into the pan and return to the boil. Leave to cool again, then transfer to a sterilized jar or bottle for storage.

  • Step 3

    Mix all the other ingredients together in a bowl and stir in about 3 tbsp of the chutney. Serve immediately – we love to serve this in newspaper cones for quirky presentation.

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