Indian Falafel Bhel Puri

Indian Falafel Bhel Puri

Prep 20 mins
Cook 15 mins
Serves 4

Inspired by Indian street food often sold on the beaches of Mumbai, this colourful feast makes a perfect flavoursome snack or lunch. The Cauldron Falafels are lightly coated in a tamarind chutney and mixed with tasty Indian treats, served in a wrap with coriander chutney.

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Bhel Puri

1 pack of Cauldron Falafels
200g potato, cut into 1cm cubes
2 tbsp vegetable oil
1 onion, sliced
½ tsp garam masala
½ tsp salt
2 tomatoes, diced
125g mango, cubed
100g Bombay mix
2 popadoms, broken into small pieces
Bunch of coriander, chopped
4 small wraps

Tamarind and Mango Chutney

1 tbsp tamarind paste
1 ½ tbsp root ginger, finely chopped
1 red chilli, finely chopped
½ tsp ground cumin
80ml boiling water
125g mango, diced
2 tsp sugar or more to taste

Mint and Coriander Chutney

1 small, green chilli
1 tbsp root ginger, chopped
Juice of 1 lemon
35g fresh coriander
25g fresh mint
1 tsp sugar
50ml water


Preheat the oven to 200C/400F/Gas Mark 6.

Place the Cauldron Falafels on a baking sheet and cook for 12-14 minutes.

Boil the potatoes in salted water for 5 minutes until soft. Drain and set to one side.

Fry the onions in the vegetable oil for 4-5 minutes until softened. Add the garam masala and potato and fry for 2-3 minutes more.

To make the tamarind chutney, mix the tamarind paste into the hot water then place all of the ingredients in a food processer and blitz until smooth. Sweeten with a little sugar to taste.

To make the coriander and mint chutney, blitz all of the ingredients in a food processor until smooth.

Now it’s time to roll up your sleeves! Place the warmed Falafels in a bowl and toss with a couple of tablespoons of tamarind chutney, coat them generously mixing with your hands then break the falafels gently in half.

Mix all of the ingredients for the Bhel Puri together including the coated falafels.

Divide the mix into 4 and roll into each wrap with generous spoonfuls of tamarind and coriander chutneys.