Active Time

　　45 min

　　Total Time

　　45 min (includes making chutneys)

　　Bhel poori is a savory puffed rice snack that's usually served with crackers (we like to eat it with a fork). The recipe for this one, which combines a surprising range of sweet, tart, and spicy flavors, was given to us by our art director Erika Oliveira's mother, who is Indian.

　　The sev you buy should be thin but not very thin, or your bhel poori will be too mushy.

　　

Ingredients

Makes 8 first-course servings

　　1/2 lb white boiling potatoes

　　3/4 cup finely chopped onion

　　1 1/2 lb firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), then drained in a sieve about 20 minutes

　　1 (1-lb) unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice

　　1/2 cup coarsely chopped cilantro

　　2 1/2 cups Indian puffed rice* (2 oz)

　　2 cups unseasoned sev* (thin crispy chickpea noodle pieces; 4 1/2 oz)

　　Sweet tamarind chutney

　　Spicy cilantro and mint chutney

　　

Step 1

Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.

　　

Step 2

Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.

　　

Step 3

*Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).