Green Chickpea and Avocado Bhel, Tamarind Chutney, and Puffed Black Rice
[Vegan]

Prep:

1. Wash and dry green chickpeas.
2.  Separate coriander top and stem, chop separately then set aside.
3.  Peel and finely chop shallot. 
4.  Thinly slice the baby radish with a mandolin and store in ice cold water.
5.  Juice lemon into a small bowl and set aside.
6.  Peel and dice avocado, Boiled Potato, Green apple and green mango.
7. Deseed and finely chop the green chili.
8. Boil potatoes for 15 minutes until tender. Let it cool down, then peel and set aside in chiller for later use.
9. Next make Puffed Black Rice:

Puffed Black Rice:

1. In a medium saucepan, heat the oil over medium-high heat until it is 350°F (or test the oil by dropping a few grains into the pan; the rice should sizzle immediately and quickly rise to the surface).
2. Add the black rice to the pan.
3. Cook until the rice is crispy, some grains start to puff and you can see a bit of white inside the grains, 15 to 30 seconds.
4. Use a frying spider or slotted spoon to transfer the rice to a paper-towel-lined rimmed sheet pan. 
5. Sprinkle salt to season the puffed rice.

Tamarind Chutney:

1.     Boil water in a pot.
2.     Add Tamarind Pulp, sugar and let boil for 10 minutes.
3.     Add rest of spices and boil for another 5 to 7 minutes on low heat.
4.     Pass it through a fine strainer and store in a container to cool.

Plating:

1. In a medium bowl mix gren chickpea, boiled potatoes, shallot, coriander stem, Chopped green Chili, Chaat Masala, avocado and lemon juice.
2. Spread the chickpea bhel mixture on a deep plate. 
3. Next layer with 1 teaspoon of Imli Chutney
4. Sprinkle Nylon Sev and Puffed Black Rice.
5. Garnish with cilantro cress ​​and thinly sliced baby radish.