Avocado and Green Chickpeas Bhel
Recipe Type: Entrees | Seasons: Spring, Summer
This recipe was demonstrated at the Foodwise Classroom on May 20, 2023.
It’s one of the crowd pleaser dishes at ROOH. Bhel is a typical street food dish from the city of Bombay, literally translating to as “mix”. It is an explosion of contrasting flavors and textures on the palate, creating a mesmerizing experience. The ingredients of the dish vary across the country adapting different regional availability, climate changes, seasonality and choice. This dish is simplified to easily make at home so that you can enjoy this comforting dish in just minutes!
Serves 4 as a starter
INGREDIENTS
6 ounces avocado, diced (about 1 medium avocado)
6 ounces fresh green chickpeas (used canned if fresh ones are not available)
4 ounces fresh fava bean, diced
4 ounces green apple, diced
4 ounces green mango, diced
1 teaspoon cilantro, finely chopped
2 ounce red onion, finely chopped
2 teaspoon Chat Masala (easily available at most Asian stores)
1 teaspoon salt
2 teaspoon Tamarind Chutney (recipe below)
1 teaspoon togarashi (easily available at most Asian stores)
Tostadas (store bought) as needed
Puffed quinoa/grains (as available in stores, any puffed grain works) We use homemade wild Californian puffed black rice at ROOH) to garnish.
PREPARATION
Mix all the ingredients for the bhel in a bowl in the same order as mentioned above.
Add the tamarind chutney and toss well.
Place it over the crisp tostada and garnish with togarashi and puffed grains.
NOTE: Add sushi grade Ahi Tuna cube or smoked Trout to this dish and make it more interesting for pescatarians.
Tamarind Chutney
Makes 6 cups
INGREDIENTS
1 pound tamarind, seedless
1 pound Jaggery (available in Asian stores)
3 tablespoons ginger, chopped
1 pound sugar
2 liter water
2 tablespoons paprika
2 tablespoons coriander powder
2 tablespoons roasted cumin powder
½ tablespoon salt
PREPARATION
Soak tamarind in hot water for half hour. Strain the pulp.
Add jaggery, ginger, sugar, paprika, coriander powder, roasted cumin, salt and water with tamarind pulp into a saucepan.
Cook till it is thick and bubbling, use a hand blender if needed.
Taste the seasoning, strain through a fine strainer, set aside and bring it to room temperature.
Preserve in the fridge for 1 month.
