Chef Rajender Rana of
Ada - New York,
NY
Adapted by StarChefs.com
Yield:
4 Servings
Ingredients:
- 1 small chopped tomato
- 1 small chopped red onions
- Salt to taste
- 1/2 teaspoon roasted cumin powder
- 1 teaspoon dry mango powder
- 1/2 teaspoon chopped ginger
- 1 teaspoon chopped cilantro
- 2 ounces Bhel mix
- ½ Tablespoon mint sauce
- 1 Tablespoon tamarind sauce
- 4 phyllo dough cups, blind-baked
Method:
Mix ingredients thoroughly and fill shells. Heat in oven.
