Bhel Poori Chaat

The crisp, tart unripe mango in this really makes everything pop. I've tried making it with ripe mango when unripe mango couldn't be found and it was alright, but really did feel somewhat lacking. If unripe mango isn't an option, I'd actually suggest tossing diced cucumber with lime juice and using that in place of the mango.

Bhel Poori Chat

From 660 Curries

1 russet potato (or floury potato of choice), diced

1 large, unripe mango, peeled, seeded, and diced (should be rock-hard)

1/2 c. minced red onion

1 (14-oz.) package bhel mix

1 tsp. chaat masala

2 Tbsp. mint-yogurt sauce with chiles OR store-bought cilantro-mint chutney

2 Tbsp. red chile, garlic, and shallot sauce OR store-bought hot sauce

1/2 c. tamarind-date sauce OR store-bought tamarind-date chutney

1/4 c. fresh cilantro, chopped

1. Add water to potatoes to cover and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.

2. Drain potatoes and rinse under cold water.

3. Combine the potato, mango, and onion in a large bowl.

4. Immediately before serving, add the bhel mix, sauces, and chaat masala.

5. Toss, sprinkle with cilantro, and serve.

It's also worth noting that this recipe requires three of the four sauces needed for Dahi Chaat as well as the chaat masala spice mix so the two do dovetail quite nicely. If you make one and have sauces left over, making the other is a great way to use them up! (Aloo Chaat also works very well for this purpose.)