Indo-Thai mango and coconut bhel

Ingredients

• black chickpeas, 1 can, drained
• 300 g of new potatoes, cut into small cubes and boiled for 7 minutes
• 30 g of coriander, finely chopped
• 30 g of mint, finelychopped
• 30 g of Thai basil, finely chopped
• 2 limes, juiced
• 4 1/2 tbsp of desiccated coconut
• 250 g 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
• 75 g of puffed rice, spiced (available in supermarkets or Asian grocers)
• plain yoghurt, to serve
• tamarind chutney, to serve

Instructions

1. 1

   Combine the boiled potatoes, onions, mango cubes and chickpeas with the chaat masala first and toss it all through

2. 2

   Add the lime juice, fresh herbs and chilli as well as the peanuts and desiccated coconut and toss it all through again

3. 3

   When you are ready to serve add the puffed rice and mix through and then dress your individual plates with yoghurt and tamarind chutney