Name: Indo-Thai mango and coconut bhel
Total time: 30 min
Ingredients: black chickpeas, 1 can, drained; 300g of new potatoes, cut into small cubes and boiled for 7 minutes; 30g of coriander, finely chopped; 30g of mint, finelychopped; 30g of Thai basil, finely chopped; 2 limes, juiced; 4 1/2 tbsp of desiccated coconut; 250g of mango, firm and under-ripe, cut into small cubes; 1 red onion, finely chopped; 1 red chilli, large, finely chopped; 2 tsp chaat masala; 4 tbsp of peanuts, salted and shelled; 75g of puffed rice, spiced (available in supermarkets or Asian grocers); plain yoghurt, to serve; tamarind chutney, to serve

Indo-Thai mango and coconut bhel

by Deena Kakaya

Ingredients

Store Cupboard

black chickpeas, 1 can, drained
4 1/2 tbsp of desiccated coconut
4 tbsp of peanuts, salted and shelled
tamarind chutney, to serve

Fruit & Vegetables

300g of new potatoes, cut into small cubes and boiled for 7 minutes
2 limes, juiced
250g of mango, firm and under-ripe, cut into small cubes
1 red onion, finely chopped
1 red chilli, large, finely chopped

Salad & Fresh Herbs

30g of coriander, finely chopped
30g of mint, finelychopped

Spices & Dried Herbs

30g of Thai basil, finely chopped
2 tsp chaat masala

Cereals, Grains & Pasta

75g of puffed rice, spiced (available in supermarkets or Asian grocers)

Dairy

plain yoghurt, to serve