The Perennial Plate's Wild Rice Bhel Puri

Name: The Perennial Plate's Wild Rice Bhel Puri
Ingredients: 1/2 red onion diced small; 1 ripe tomato, diced; 1/2 cup roughly chopped cilantro; 1 teaspoon Garam masala; 1 teaspoon Turmeric; 2 finely sliced green chilies (if you like); 1 cup boiled and diced potato; 1/4 cup Tamarind sauce (see recipe below); 1/4 cup Cilantro Chutney (see recipe below); 1 cup Wild Rice, puffed into 3 cups* (see recipe below); 1/2 cup Sev* (a dried vermicelli like noodle that is part of a lot of snack in india); 1/2 cup crushed Papadi* (fried crackers also used in snacks in India)

andrewzimmern.com

Spicy, sweet, sour Wild Rice Bhel Puri from The Perennial Plate—made with fresh ingredients for a vibrant Indian street food experience.

View full recipe on andrewzimmern.com

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Cooking tools:

Deep-fry thermometer
Food processor
Pot
Fine-mesh sieve
Stove
Paper towel
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Serving bowl
Spoon

Ingredients

1/2 red onion diced small
1 ripe tomato, diced
1/2 cup roughly chopped cilantro
1 teaspoon Garam masala
1 teaspoon Turmeric
2 finely sliced green chilies (if you like)
1 cup boiled and diced potato
1/4 cup Tamarind sauce (see recipe below)
1/4 cup Cilantro Chutney (see recipe below)
1 cup Wild Rice, puffed into 3 cups* (see recipe below)
1/2 cup Sev* (a dried vermicelli like noodle that is part of a lot of snack in india)
1/2 cup crushed Papadi* (fried crackers also used in snacks in India)