Bhel Puri with Mango Chutney

Ingredients

• 1 cup chopped ripe mango (from 1 mango)
• 1 1/2 tablespoons water
• 2 teaspoons fresh lime juice
• 1/4 teaspoon black salt (optional)
• 1/4 teaspoon chaat masala
• 1/4 teaspoon chili powder, plus more to taste
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt, plus more to taste
• 2 medium Yukon Gold potatoes (about 8 ounces)
• 1 cup drained and rinsed canned chickpeas
• 1/2 teaspoon chaat masala
• 1/2 teaspoon kosher salt, plus more to taste
• 1 large tomato, chopped (about 1 1/2 cups)
• 1 cup chopped firm-ripe mango (from 1 mango)
• 1/4 cup finely diced red onion, rinsed in cold water and drained
• 1/4 cup coarsely chopped fresh cilantro
• 1 1/2 tablespoons finely chopped fresh mint
• 4 cups puffed rice (such as Shalini Bhel Mix)

Steps

1. Make the mango chutney: Combine all chutney ingredients in a blender, and puree until smooth, about 30 seconds. Season with additional chili powder and kosher salt to taste. Cover and chill until ready to serve.
2. Bring a large pot of salted water to a boil over medium-high. Add potatoes, and cook until fork-tender, 20 to 25 minutes. Drain and let stand until cool, about 15 minutes. Peel potatoes, and cut into 1/2-inch cubes.
3. Toss together potato cubes, chickpeas, chaat masala, and kosher salt in a large bowl. Stir in tomato, chopped mango, red onion, cilantro, and mint. Add puffed rice and mango chutney; toss well to combine. Season with additional kosher salt to taste. Serve immediately.