Lee's Summer Bhel Puri
Lee sent this recipe whilst on his travels in Mysore. It’s a really quick, fresh and tasty dish. A perfect summer salad full of vibrant colours, tastes and textures.
This recipe replaces the traditional potato often used in Bhel Puri dishes with creamy, rich avocado for a lovely summery taste.
- Mix the onion with a pinch of salt and vinegar and leave for 1 - 2 hours (this can be left for less time if you are impatient (!), or want a stronger onion taste). The vinegar takes away some of the raw heat as well as providing a nice tang.
- In a large bowl, mix together the avocado, cherry tomatoes, and beetroot.
- Drain any excess vinegar from the onions and add these to the rest of the vegetables.
- Just before serving, stir in the fresh coriander and crunchy Bhel Puri mix. Eat immediately before the crunchy bits go soggy!
The Bhel Puri mixture includes puffed rice, sev, peanuts and a variety of other ingredients to add a wonderfully crunchy texture to the dish. However, you could use any type of Bombay mix instead - we love Pradip's Hot Bombay Mix or Pradip's Dal Mooth.
If you don't fancy beetroot, try substituting it for red cabbage, either chopped finely or coarsely grated.