Bhelpuri Recipe

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   Method:Warning:This recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the reader's taste.

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   Purists will have to go to an Indian grocery shop.

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   Deviationists may use substitutes.

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   The most important thing is to keep the puffed rice-sev mix crisp by not adding the other ingredients to it till it is served.

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   This should be done on the plate.

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   First boil the potatoes, mash them, salt them, and add in pepper to taste.

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   Add in some coriander leaves too.

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   Roast the cumin and grind it.

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   Dissolve about 4 Tbsp of tamarind concentrate in 1 c. of warm water, and let it simmer and thicken gradually.

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    Dissolve the jaggery (or possibly sugar)

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    till the sauce becomes tart and slightly sweet.

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    (You may add in some salt and grnd red paprika, if you want to.)

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    The sauce should be of a consistency slightly thinner than maple syrup.

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    Pour into a serving container (like a creamer).

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    Mix the puffed rice and sev/bhel fold in a large bowl.

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    On a plate, serve the rice-bhel mix, add in the potatoes, then the onions, chilies, and then dust the cumin pwdr over it.

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    Next pour on the sauce and top with the coriander garnish.

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    (Add in salt/pepper to taste).

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    Mix the ingredients on the plate and eat.

* Per serving · 4 servings · Values may vary.