© J Sainsbury plc 2020
Bhel Chaat
'Diwali is one of my favourite festivals that we celebrate, its where I can get together with the family to eat lots of food and Indian sweets and celebrate with lots of light (fireworks) and laughter. Having a big family we need to make sure that we have plenty of food so this is a great starter/snack to share and its quick and easy to make giving me more time to spend time with my family, especially my nan!' Recipe nominated by Mohini from the I AM ME colleague network
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Ready in 45 minutes
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Cooking time 15 minutes
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Prep time 30
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Serves 6
One of your 5 a day
Ingredients
- 2 large baking potatoes
- 1 can chickpeas
- 100g pomegranate seeds
- 1 red onion - finely chopped
- 250g baby plum tomatoes
- 2 tbsp of Laziza chaat / chaat masala
- 400g Corfresh Sev Mamra with peanuts (crunchy gram flour noodles)
- 100ml Tamarind and date chutney
- 100ml green coriander chutney
- 2 tsp of lemon juice
- Handful of coriander - finely chopped
For the green coriander chutney
- Large bunch of coriander
- 3 Garlic cloves
- 1 small green chilli
- 1 tbsp of lemon juice
- ½ tsp sugar
- Salt to taste
- water - enough to reach desired smooth consistency
Method
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1
For the green coriander chutney; combine all ingredients in to a blender except for the water, pour the water in a little bit at a time until smooth. Set aside
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2
Peel and cut the potatoes in to 1.5cm cubes. Put the potatoes in a large pan with 1 ltr of water and bring to boil. Boil the potatoes for 10-15 mins or until soft
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3
While the potatoes are boiling, finely dice the red onion and tomatoes and add to a large bowl. Add in the chickpeas, pomegranate, chaat masala, green chillies, and the potatoes and toss together
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4
Add in the sev mumra, and chutneys (leaving some for garnish) and toss together
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5
Finely chop the coriander and stir half in to the mixture
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6
Plate up the chaat and garnish with the rest of the coriander, sev mumra and the chutneys. Enjoy!
