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Olive Bhel Salad

Nov-19-2015
Leonardo Food Products
0 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Kitty Parties
  • Fusion
  • Salad

Ingredients Serving: 2

  1. 5-6 mint leaves
  2. 5-6 green chillies (roughly chopped)
  3. 1 tablespoon lemon juice
  4. 1/4 teaspoon salt
  5. 2 tablespoons tamarind paste
  6. 1/4 tablespoon salt
  7. 1/4 teaspoon chilli powder
  8. 1 teaspoon Hudson Canola oil
  9. 30 gms Brown sugar
  10. 4 tablespoons sev
  11. 4 tablespoons papadis (broken)
  12. 1 onion (finely chopped)
  13. 200 gms potatoes (peeled boiled and chopped into 2cm cubes)
  14. 2 tablespoons Hudson Canola oil
  15. 8 Leonardo Hojiblanca Pimiento Stuffed olives
  16. 1 tablespoon Leonardo Hojiblanca Black Sliced olives
  17. For the Green Chutney:
  18. 30 coriander leaves (chopped)
  19. For the Date and tamarind Chutney:
  20. 50 gms dates (dried stoned and chopped)
  21. For the olive Bhel Salad:
  22. 2 cups puffed rice

Instructions

  1. Blend all the ingredients for the green chutney. Set aside.
  2. Blend the ingredients for the date and tamarind chutney till smooth. Set aside.
  3. Toss the salad ingredients together.
  4. To assemble, serve 3-4 tbsp of bhelpuri with 1 tsp each of the chutneys.

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