Inspired by a craving for Bhel Puri, my favorite Indian street food, I decided to make a salad with some of its key components: tamarind dressing, onion, mint, and cilantro—and, of course, Bhel mix.
- Sweet Potatoes 2 1⁄4 lbs, scrubbed and cut into 1”pieces
- Flavorless Vegetable Oil 3Tbs
- Kosher Salt
- Shredded Unsweetened Coconut 1 cup
- Dijon Mustard 1 Tbs
- Rice Vinegar 3 Tbs
- Tamarind Concentrate 1⁄2 cup
- Flavorless Vegetable Oil 1⁄2 cup
- Kosher Salt
- Cooked or Canned Chickpeas 2 cups, drained
- Chopped Fresh Mint Leaves 1⁄4 cup
- Small Fresh Cilantro Sprigs 1⁄4 cup
- Freshly Ground Black Pepper
- Bhel Mix or other Indian Snack Mix 3⁄4 cup plus 2 Tbs
- Lime Wedges
- Fresh Green Chutney (recipe follows)
- Preheat the oven to 400°F.
- Toss the sweet potatoes with the oil and spread out on a sheet pan. Sprinkle with salt and roast for about 20 minutes, turning occasionally, until nicely browned outside and tender inside.
- Spread the coconut out on a second sheet pan and toast in the oven for about 5 minutes, until fragrant and lightly coloured, stirring halfway through. Set aside.
- Make the dressing: Put the mustard, rice vinegar, and tamarind liquid in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the oil. The mixture will be creamy. Add salt to taste.
- Transfer the sweet potatoes to a serving bowl and toss with the chickpeas, herbs, and dressing. Season generously with salt and pepper. Let cool to room temperature. Just before serving, add the coconut and ¾ cup of the Bhel mix to the sweet potatoes and toss to combine. Top with the remaining 2 tablespoons of Bhel mix and serve with lime wedges and the chutney.
Fresh Green Chutney
- Chopped White or Yellow Onion 3⁄4 cup
- Finely Chopped Fresh Mint Leaves 1⁄4 cup
- Finely Chopped Fresh Cilantro Leaves 1⁄4 cup
- Minced Jalapeño Pepper 1 Tbs
- Juice of 1 Lime or Lemon
- Kosher Salt and Freshly Ground Pepper
- Combine all the ingredients in a small bowl and mix well. Season to taste with salt and pepper. Refrigerate until ready to serve (best eaten the same day).