Wild Rice Bhel Puri

Name: Wild Rice Bhel Puri
Ingredients: ½ red onion diced small; 1 ripe tomato, diced; ½ roughly chopped cilantro; 1 tsp Garam masala; 1 tsp Tumeric; 2 finely sliced green chilies (if you like); 1 Cup boiled and diced potato; ¼ Cups Tamarind sauce (see recipe below); ¼ Cups Cilantro Chutney (see recipe below); 1 Cup Wild Rice, puffed into 3 cups* (see recipe below); ½ Cup Sev* (a dried vermicelli like noodle that is part of a lot of snack in india); ½ Cup crushed Papadi* (fried crackers also used in snacks in India); 3 Tb Tamarind; 3 Tb Jaggery (unrefined cane sugar from India. You can also use brown sugar, but the Jaggery has a distinct and rich flavor); ½ tsp Garam Masala (you can buy this from any grocery store or Indian market, or you can make it yourself by combining peppercorns, cloves, cinnamon, cumin and cardamom); A pinch of red chilli powder; 2 cups of water; 4 Cups roughly chopped cilantro (stems and all); 1 Cup roughly chopped mint leaves; 5 cloves of garlic, roughly chopped; 2 green chilies, roughly chopped (for a mild heat, add more to your taste); 1 thumb of ginger, roughly chopped; ¼ cup lime juice; ¼ cup water; Salt to taste; 1 Cup wild rice; 1 inch of canola oil in a small pot

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One of our favorite dishes in India (with a Minnesota twist) is also one of the freshest. This dish can be made with all prepared goods, or you can make it all from scratch… we recommend the...

Keywords

india
street food
perennial plate
tastemade
daniel klein
mirra fine
kevin obsatz
puffed rice
wild rice
cooking
recipe
local
sustainable
organic
chaat

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Ingredients

½ red onion diced small
1 ripe tomato, diced
½ roughly chopped cilantro
1 tsp Garam masala
1 tsp Tumeric
2 finely sliced green chilies (if you like)
1 Cup boiled and diced potato
¼ Cups Tamarind sauce (see recipe below)
¼ Cups Cilantro Chutney (see recipe below)
1 Cup Wild Rice, puffed into 3 cups* (see recipe below)
½ Cup Sev* (a dried vermicelli like noodle that is part of a lot of snack in india)
½ Cup crushed Papadi* (fried crackers also used in snacks in India)
3 Tb Tamarind
3 Tb Jaggery (unrefined cane sugar from India. You can also use brown sugar, but the Jaggery has a distinct and rich flavor)
½ tsp Garam Masala (you can buy this from any grocery store or Indian market, or you can make it yourself by combining peppercorns, cloves, cinnamon, cumin and cardamom)
A pinch of red chilli powder
2 cups of water
4 Cups roughly chopped cilantro (stems and all)
1 Cup roughly chopped mint leaves
5 cloves of garlic, roughly chopped
2 green chilies, roughly chopped (for a mild heat, add more to your taste)
1 thumb of ginger, roughly chopped
¼ cup lime juice
¼ cup water
Salt to taste
1 Cup wild rice
1 inch of canola oil in a small pot