Bhel puri is one of India’s most popular chaats, or street snacks; the classic version is made with puffed rice, chutney, boiled potatoes, and other mix-ins. I thought it would be fun to try it with Popped Amaranth, with its toasty flavor and soft crunch. Mix up single servings at a time, and serve immediately. You’ll make more of the cilantro-mint chutney than you need, but it’s nearly impossible to make less using a regular blender. If you have a mini-blender, it’s perfect for this job. Stir leftover chutney into rice, drizzle over pizza or grilled meat, or make more bhel puri.
Place potato in a small saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain and set aside.
Place mint, cilantro, 1/4 cup water, juice, ginger, salt, and serrano in a mini blender; process until completely pureed and sludgy-looking, scraping sides as needed. This should yield about 1/2 cup; you’ll use only 1/4 cup for this recipe.
Place 1/2 cup Popped Amaranth into each of 4 bowls. Top each serving with 1 tablespoon mint-cilantro chutney, 2 tablespoons potato, 2 tablespoons tomato, 2 teaspoons Major Grey chutney, and 1 1/2 teaspoons onion; toss well to combine. Top with cilantro leaves.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice