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Bhel Puri

Photo: Randy Mayor; Styling: Rose Nguyen
Yield 6 servings (serving size: about 1 cup)
Look for puffed rice and sev at Indian markets; you can substitute chow mein noodles for sev. Find chutneys on the supermarket's international aisle.

Ingredients

  • 2 cups (1/2-inch) cubed peeled baking potato
  • 4 cups Indian puffed rice
  • 1 cup chopped seeded plum tomato
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped peeled ripe mango
  • 1/4 cup sev (fine Indian noodles)
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons tamarind-date chutney
  • 1 tablespoon mint chutney
  • 2 teaspoons finely chopped seeded serrano chile (about 1 chile)

Nutrition Information

  • calories 165
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.5 g
  • protein 3.5 g
  • carbohydrate 36 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 16 mg
  • calcium 21 mg

How to Make It

  1. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain; cool.

  2. Combine potato and remaining ingredients in a large bowl; toss well. Serve immediately.