Empty My Fridge
Sweet Potato Bhel
Ingredients
- Tamarind1 tbsp
- Maple syrup2 tbsp
- Cumin · ground¼ tsp
- Sugar2 tsp
- Salt1 + ¼ tsp
- Black salt1
- Rice2 cups
- Cucumber1
- Onion · finely chopped½ cups
- Tomato1
- Mint1 bunch
- Cilantro1 bunch
- Sweet potato · cubed½ cups
- Cashew · roasted chopped2 tbsp
- Chaat masala½ tsp
- Cayenne pepperto taste
- Lemon
- Sev
- Papdi
Instructions
- Simmer the tamarind chutney ingredients in a saucepan over medium heat until they come to a boil, then take it off the heat and let it cool.
- Taste the chutney and adjust salt, sugar, tang and heat, adding lemon juice if you want more sourness.
- Finely chop the cucumber, onion and tomato, then combine them in a bowl with the mint and cilantro.
- Boil or steam the sweet potato until tender, then set it aside.
- Put the puffed rice in a large bowl, then add the chopped vegetable mix, the sweet potato and the nuts and toss lightly.
- Drizzle over the tamarind chutney and toss again, then season with salt, chaat masala, cayenne and lime juice, tasting as you go.
- Top with sev and crumbled papdi if using, and serve right away, since the puffed rice goes soggy quickly.
Summarized from Vegan Richa's video. Watch it for the details.
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OnionTomatoLemonCucumberCashewTamarindSweet potato
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