These delicious little bites combine a creamy mango tofu cream with tart tamarind and pops of pomegranate encased in a crispy puri shell – a blissful mouthful. Ideal as canapes, starters or an any time tasty snack.
1/4 block Cauldron Organic Original Tofu, drained
3 tbsp / 50g cooked potato, cut into approximately 1/2cm dice
¼ red onion, finely diced
1/2 red chilli, deseeded and finely diced
1 small bunch coriander, chopped (leaves only)
1 tbsp pomegranate seeds
1 medium sized green mango, peeled and diced
2 tbsp soy cream
1 tsp mango powder (optional)
Salt and black pepper to taste
12 fried golgappa puri
2 tbsp tamarind chutney
1 tbsp pomegranate seeds to garnish
1 tbsp sev
Mix the potato, onion, red chilli, half of the coriander and the pomegranate seeds in a small bowl.
Place the tofu with the mango, soy cream and mango powder if used in a food processor and blitz until smooth then season to taste.
Carefully cut the tops from the puri and discard. Place a small spoonful of the potato mix in, add a small spoonful of tamarind chutney then top with the creamy tofu mango cream.
Garnish each with pomegranate seeds, coriander and sev.