Restaurant Arka serves this yummy, tangy salad of avocado, boiled potato and beet root served over the bed of crisp puffed rice and chickpea flour noodles. The combination of sweet and tangy flavors with soft and crisp texture at the same time is amazing!
Lal means red and bhel means concoction! I made this second time in a week on my husbands' special request ;) HA HA... I can't believe he enjoyed it!!
Easy to make, healthy, gluten-free, great as an appetizer or even for dinner.
Chop ripe and softened avocado, boiled beet root and boiled potato in a large bowl.
Add 2 tbsp of sweet date and tamarind chutney.
Add some cilantro chutney.
Add some salt and lemon juice.
Coarsely mash it with a potato masher or a fork.
Break some crisp, fried puri/ wheat wafers for some crunch (optional)
Put a spoonful of salad over the bed of puffed rice and chickpea flour noodles/sev.
Chop some cilantro or mint leaves.
Let your guests taste and identify the ingredients :)
Avocado makes the mixture soft and silky.
Beet root brings the brilliant red color.
Potato is a great filler and binder.
Enjoy Lal BhelPuri Concoction!
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