Bhel Poori
Foto’s: Samarie Smith Galery
This is a tasty potato dish that can serve as filling for poori bread. It's very popular as street food in Mumbai and equally welcome at festive tables. Chutney on the side is a must.
(Serves 4)
- 500 g onion, sliced
- 30 ml oil
- 15 ml ground cumin
- 5 ml turmeric
- 2 cloves of garlic, finely chopped
- 30 ml freshly grated ginger
- 1 green chili, seeded and finely chopped
- 3 tomatoes, skins removed, roughly chopped
- 1 kg potatoes, boiled and roughly cubed
- Salt and pepper to taste
- 200 ml yoghurt
Sauté the onion in oil and add cumin, turmeric, garlic, ginger and chili. Cook for a couple of minutes and keep stirring. Add tomatoes and simmer for 3 - 5 minutes. Add potatoes, season with salt and pepper and heat through. Take off the heat. Add yoghurt, stir through well and let cool to room temperature. Serve in small bowls with poppadums or poori and two kinds of chutney.
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SARIE KOS Lente 2009
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