• 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


  • 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.


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