Serves: 4
Total Calories: 1,761

2 to 4 tablespoons Sweet Sonth Chutney with Dates
1 to 3 tablespoon Garlic and Fresh Red Chili Pepper Chutney
1 to 3 tablespoon Roasted Dal and Fresh Green Chili Pepper Chutney
1 large russet potato (or any potato)
4 cups bhel-poori mix, store-bought
1 medium onion, finely chopped
1 cup finely chopped fresh cilantro, including soft stems
1/2 cup , shelled, chopped roasted peanut

1. Prepare the chutneys. Cook the potato in lightly salted boiling water to cover until tender, about 20 minutes, then peel and finely chop.

2. In a large bowl, mix together the bhel-poori mix, mashed potato, onion, and cilantro. Add all the chutneys and toss to mix well. Scatter the peanuts on top and serve immediately or the mixture will get soggy.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,761
Calories from Fat: 96

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