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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.
