Bhel Poori

Ingredients

• 0.5 cup cilantro leaves coarsely chopped
• 1 lb mangos green pitted peeled cut into 1/4-inch dice (preferably )
• 8 servings mint-cilantro chutney spread shopping list 
• 0.8 cup onion finely chopped
• 2 oz indian puffed rice 
• 8 servings tamarind sweet
• 1.5 lb tomatoes drained cut into 1/4-inch dice (1 1/4 cups), then in a sieve 20 minutes
• 2 cups rice vinegar crispy thin ( chickpea noodle pieces;)
• 0.5 lb potato white boiling

Equipment

• bowl
• sauce pan
• colander

Directions

1. Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender.
2. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
3. Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney.
4. Serve immediately with remainder of chutneys on the side.
5. *Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).