Bhelpuri Recipe

Directions

1. 1
   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.
2. 2
   Purists will have to go to an Indian grocery shop.
3. 3
   Deviationists may use substitutes.
4. 4
   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.
5. 5
   This should be done on the plate.
6. 6
   First boil the potatoes, mash them, salt them, and add in pepper to taste.
7. 7
   Add in some coriander leaves too.
8. 8
   Roast the cumin and grind it.
9. 9
   Dissolve about 4 Tbsp of tamarind concentrate in 1 c. of warm water, and let it simmer and thicken gradually.
10. 10
    Dissolve the jaggery (or possibly sugar)
11. 11
    till the sauce becomes tart and slightly sweet.
12. 12
    (You may add in some salt and grnd red paprika, if you want to.)
13. 13
    The sauce should be of a consistency slightly thinner than maple syrup.
14. 14
    Pour into a serving container (like a creamer).
15. 15
    Mix the puffed rice and sev/bhel fold in a large bowl.
16. 16
    On a plate, serve the rice-bhel mix, add in the potatoes, then the onions, chilies, and then dust the cumin pwdr over it.
17. 17
    Next pour on the sauce and top with the coriander garnish.
18. 18
    (Add in salt/pepper to taste).
19. 19
    Mix the ingredients on the plate and eat.