Beetroot and apple bhel puri

Beetroot and apple bhel puri


‘Bhel puri’ is a traditional street snack from Mumbai made with puffed rice, vegetables, tamarind and coriander chutney. It is a fun and colourful snack to serve at a dinner party or communal table. All the ingredients are kept separate in their own bowls, for a nominated ‘wallah’ or server to mix a portion or two at a time fresh at the table, just like it is on the streets of Mumbai. Made like this, this dish has a unique texture and taste that is crunchy, spicy, sweet and sour, all at the same time — absolutely scrumptious. In this recipe,  beetroot and apple are used as a seasonal alternative to tomatoes, however, adapt the recipe to use whatever seasonal fruit and vegetables you have to hand


  • Splash of extra virgin olive oil, for frying
  • 1 beetroot with leaves, roots finely diced, leaves shredded
  • 20g mint, stalks finely chopped, leaves roughly chopped
  • 35g fresh coriander, stalks finely chopped, leaves roughly chopped
  • 1 green chilli, roughly chopped
  • 1 garlic clove, finely chopped
  • 2 tsp cumin seeds, toasted in a dry frying pan until fragrant
  • 1 unwaxed lemon, zest and juice
  • 1 dessert apple, diced into 2cm cubes
  • 6 dates, roughly chopped
  • 2 handfuls of a puffed grain (e.g. amaranth, millet, rice)
  • 1 handful of sev or Bombay mix
  • 1 red onion, finely chopped
  • 4 tsp garam masala or chaat masala
  • 50ml sweet tamarind paste

To serve

  • 1
    Heat a small saucepan with a lid over a medium heat with a little oil inside. Add the diced beetroot and cook for 5 minutes with the lid on, stirring occasionally. Add the shredded beetroot leaves and cook for a further minute until just wilted, then transfer into a small bowl.
  • 2
    To make the coriander chutney, blend half of the chopped herbs with 2 tablespoons water, the green chilli, garlic, toasted cumin and the lemon zest and juice and transfer to a bowl.
  • 3
    Prepare the rest of the ingredients and lay them out in separate little bowls on the dining table along with the beetroot and chutney.
  • 4
    To serve, mix a little of everything in a bowl, a couple of portions at a time, and serve in individual bowls or newspaper cones.

Eating for People, Pleasure & Planet by Tom Hunt is published by Kyle Books, £26.00,, Photography: Jenny Zarin

Om Magazine

First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.