Total time: 55 minutes
Servings: 4 to 6
Red chili chutney
1/2cup lemon juice
2 tablespoons water
5 cloves garlic
1 tablespoon red chili powder
1 tablespoon paprika
2 tablespoons sev
Combine the lemon juice, water, garlic, chili powder, paprika and sev in a blender and blend until all ingredients are incorporated. Makes two-thirds cup.
1/2cup roasted peanuts
3 cups (about 8 ounces)
1 cup chopped onion, divided
1 cup diced seeded Roma
1 1/2 cups diced, boiled, peeled russet potatoes, divided
1 jalapeño, finely chopped
1/4cup lemon juice
3 tablespoons date and
tamarind chutney, plus more to pass
3 tablespoons green chutney, plus more to pass
2 tablespoons red chili chutney, plus more to pass
1. Mix the peanuts, sev and Khatta Meetha in a baking pan. Bake at 250 degrees for 15 minutes.
2. Place the baked mixture in a large serving bowl. Add one-half cup onions, one-half cup tomatoes, three-fourths cup potatoes, the jalapeño, lemon juice, 3 tablespoons date and tamarind chutney, 3 tablespoons green chutney and 2 tablespoons red chili chutney.
3. Season to taste with salt and pepper. Mix well and serve immediately. Place the remaining onions, tomatoes and potatoes in small bowls and set out with additional amounts of the chutneys for guests to add as desired.
Each of 6 servings: 343 calories; 12 grams protein; 37 grams carbohydrates; 8 grams fiber; 23 grams fat; 1 gram saturated fat; 0 cholesterol; 491 mg. sodium.
Recipe: Bhel puri (snack mix with vegetables)
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