Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pomegranate bhel puri
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a snack
Ingredients
- 30g puffed rice (mamra)
- 100g crunchy chickpea noodles (sev)
- 3 tbsp peanuts, roasted and chopped
- 1 tsp chaat masala (spice mix)
- 1 pomegranate, seeded
- a handful mint leaves, roughly chopped
- 2 tbsp of roughly chopped coriander
- 3 limes, juiced
- 4 plum tomatoes, finely diced
- 1 red onion, peeled and finely diced
- 2 red chillies, seeded and finely chopped
- 2 tbsp tamarind paste
- 2 tsp brown sugar
- papdi or shards of poppadom, to serve
Method
- STEP 1
Toast the mamra in a dry frying pan until crisp. Put in a large bowl with the sev, peanuts and chaat masala and mix. Add the rest of the ingredients and mix again. Serve immediately with the papdi or poppadom for scooping.
