Clam Bhel Puri

Ingredients

For 4 servings

• 455 g clams, scrubbed
• 1 piece red onion, finely chopped
• 2 piece garlic cloves, minced
• 1 piece bell pepper, diced
• 15 g ginger, grated
• 2 g turmeric
• 3 g garam masala
• 370 g puffed rice
• 100 g pomegranate seeds
• 75 g cilantro, chopped
• 125 g Greek yogurt
• 30 g lemon juice
• 14 g vegetable oil
• Salt, to taste

Method

1. 1

   Warm the oil and soften the onion, pepper, garlic and ginger.

2. 2

   Add the clams, turmeric, garam masala and a pinch of salt, cover and cook until the clams open, 5–7 minutes, discarding any that stay shut.

3. 3

   Whisk the yogurt with half the cilantro, the lemon juice and a pinch of salt.

4. 4

   Fold the puffed rice through the clam mixture and scatter with pomegranate and the remaining cilantro.

5. 5

   Drizzle with the yogurt just before serving to keep the crunch.