Puffed rice bhel puri with potato and peanuts

Ingredients

For 1 serving

• Puffed rice20 g
• Potatoes50 g
• Tomatoes40 g
• Red onion15 g
• Peanuts10 g
• Tamarind5 g
• Cilantro3 g
• Lime juiceto taste
• Saltto taste

Contains: nuts,

Method

1. Bring a small pan of water to the boil. Peel the potatoes and cut them into roughly 1 cm cubes.
2. Salt the water, add the potatoes and cook for 10 minutes, until a fork slides in easily but they don't fall apart; drain and spread on a plate to cool.
3. Meanwhile dissolve the tamarind in a tablespoon of hot water, mashing it with a teaspoon, and strain out the seeds and fibres; wash and dice the tomatoes, and finely chop the red onion and fresh coriander.
4. In a bowl mix the potatoes, tomatoes and onion with the tamarind and lime juice.
5. Only at the last moment add the puffed rice, peanuts and coriander, toss and serve at once: puffed rice goes soggy within minutes.