Potato

Bhel Puri

March 24, 2019
Author Notes

Saving a cooking class recipe online —Eli Cizewski-Robinson

  • Prep time 1 hour
  • Cook time 30 hours
  • Serves 6
Ingredients
  • 1 cup Water
  • 1/4 cup Tamarid Paste
  • 1/2 cup Brown Sugar
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon fresh grated ginger
  • 4 Crispy rice roll crackers (or around 2 cups of puffed rice)
  • 1 cup peanuts
  • 3 Scallions (sliced)
  • 1 cup Cilantro
  • 1 Jalapeno (minced)
  • 1 Potato
  • 1 Tomato (diced)
  • 1/2 - 3/4 cups Tamarind Chutney
In This Recipe
Directions
  1. Preheat oven to 425 Tamarid Chutney (makes 1 cup) Mix water through ginger in a small pot, simmer for 20 minutes then strain with a wire mesh strainer.
  2. While the chutney is simmering dice the potatoes and roast them for 20-25 minutes, stirring twice.
  3. let the potatoes cool then combine with remaining ingredients

See Reviews

See what other Food52ers are saying.

Review