Barley Bhel Puri


Spice Canon Crunch

Created as a special recipe for the foodies at The Guardian, Cook supplement this Bhel puri is the incarnation of a gastronomic atom bomb, it's the doyenne of Indian streetfood and this bhel puri recipe has a healthier twist. It’s layered with crunch, citrus fresh zest, and detonates sweet and sour notes all in one mouthful, and with the addition of nutty barley it’s sure to discombobulate with every munch. Using barley this recipe made it into The Guardian's 10 of the Best, time to get involved.   

Serves 6

  • 150g quick cook barley, boiled for 20 minutes, drained and cooled
  • 150ml rapeseed oil
  • 125g beansprouts, steamed for 5 minutes
  • 1 large boiled potato, peeled, cubed and cooled
  • 1 small onion, finely chopped
  • 1 medium sized tomato, diced
  • 1 tsp cumin powder
  • 1 tsp chaat masala
  • ½ tsp cayenne pepper
  • 3 tbs roasted peanuts
  • 2 tsp lemon juice
  • 2tbs tamarind sauce
  • 125g sev (chickpea flour noodles, pre-made and bought)
  • Small bunch of chopped coriander leaves

Mint Coriander Chutney

  • 25g coriander leaves
  • 25g mint leaves
  • 1 green chilli
  • 1 inch of fresh ginger, peeled
  • 2 tbs lemon juice
  • 1 tsp cumin powder
  • 50ml water
  • Salt

Blitz all the chutney ingredients in a blender until silky and brilliant green.

Barley bhel puri

How To Make Barley Bhel Puri

Take the cooked barley and fry for 10 minutes in the rapeseed oil over a high heat, allowing the grains to bob and weave in the pan. Using a slotted spoon, scoop out the barley and drain on paper kitchen towel allowing it to cool. Combine everything apart from the sev and coriander leaves in a mixing bowl, making sure all the ingredients are all over each like a rash. Divide the bhel into bowls and apply the final flourish, spoon over the chutney, sprinkle the sev on top and flutter with coriander...dig in.

For other inspired barley recipes from The Guardian click here

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