We tasted this dish at our local Indian restaurant and they call it Bhel and Papar which as far as I can establish is a made up name. When trying to figure out how to recreate this wonderful snack I came to understand that there are a million different variations of this popular chaat, so I decided to make mine up from what ingredients I had available.
The base of my recipe is Sev Mamra, which I found in my nearest Morrisons and I think Tesco also sell it, a mixture of puffed rice, gram flour straws, peanuts and spices. To that you add fresh ingredients to turn it into a savoury chutney which is amazing with poppadoms but it must be assembled at the last minute or it goes soggy.
Serves 2
Preparation time: 10 minutes
Cooking time: none
100g Sev Mamra
½ red onion
1 tbsp mango chutney
1 tbsp fresh coriander
1 tbsp fresh parsley
1 lime (juice of)
1 tbsp chopped raisins
Finely dice the red onion as small as you can, chop the coriander and parsley and mix in a bowl with the lime juice, mango chutney and raisins.
When you are ready to serve mix in the Sev Mamra until everything is incorporated. Taste at this point and add more lime juice for sourness or mango chutney for sweetness to taste. If you feel the Sev Mamra is not spicy enough then by all means add some dried or fresh chilli too!
If you want to make the dish in advance then prepare the fresh ingredients and leave them in the fridge, adding the dry Sev Mamra just before serving.
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