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This recipe for bhel is easy to make assuming you have previously prepared or bought the sev, puries and chutneys. The puries are not required for this recipe, but often used. Bhel is typically served immediately after preparing. Cook time does not include time to boil potatoes.

Serves: 3

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West Indian Vegetarian Appetizer

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1 1/2 cups puffed rice
1 onion, diced fine
1 tomato, diced fine
1 small potato, peeled, boiled and chopped
1/2 tbsp. chopped coriander leaves
1/2 cup fine sev (noodle made from chick pea flour)
1 tsp. hot green chutney
1 1/2 tsp tamarind chutney
Salt to taste
1 tbsp. lime juice
10-12 puries, crushed


  1. Set aside 1/4 of the sev and the coriander for garnish
  2. In a large mixing bowl, combine puffed rice and all remaining ingredients (except garnish).
  3. Add sprinkle of water if dry and adjust salt to taste.
  4. Serve immediately garnished with sev and coriander.

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