Cooking smart|Healthy recipes

Bhel poori is a savory puffed rice snack that's usually served with crackers (we like to eat it with a fork).

The recipe for this one, which combines a surprising range of sweet, tart, and spicy flavors is a favorite amongst Indians.

1/2 lb white boiling potatoes
3/4 cup finely chopped onion
1 1/2 lb firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), then drained in a sieve about 20 minutes 1 (1-lb) unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice
1/2 cup coarsely chopped cilantro , 2 1/2 cups Indian puffed rice* (2 oz)

Sweet tamarind chutney
Spicy cilantro and mint chutney

Peel potatoes and cover with salted water by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander.

When potatoes are cool enough to handle, cut into 1/4-inch dice.saucepan until reduced to about 1/4 cup, 10 to 15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water

Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl

Then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.