Bhel Poori
Ingredients:
300 g / 10 1/2 oz new potatoes
200 p/7 oz canned chickpeas, rinsed and very well drained
100 p/31/2 oz noodles
55 g/2 oz puffed rice
4 tbsp raisins
2 tbsp chopped fresh coriander
1 tbsp fennel seeds, toasted and cooled pooris, crushed
salt
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
2 dried red chilies
natural yogurt
coriander chutney
Method:
1. Bring a large saucepan of salted water to the boil and cook the potatoes for 12-15 minutes, until tender. Drain and run under cold water to cool, then peel and cut into 5-mm/1/4-inch dice. Cover and chill for at least 30 minutes.
2. Meanwhile, to make the chaat masala, heat a dry frying pan over a high heat. Add the coriander and cumin seeds, peppercorns and chilies and stir around until they give off their aroma. Immediately tip them out of the pan to stop the cooking, watching closely because the cumin seeds burn quickly. Grind the toasted spice mixture in a spice grinder or with a pestle and mortar.
3. Use your hands to toss together the potatoes, chickpeas, noodles, puffed rice, raisins, coriander, fennel seeds and crushed pooris. Sprinkle with the chaat masala and toss again. 4 Divide the mixture among small serving bowls or place in one large bowl and drizzle with the yogurt and chutneys to taste. It is best eaten straight away so it doesn't become soggy.