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  Bhelpuri
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 264
Ingredients:
Puffed Rice (1 carton Rice
Krispies may be
1 package Bhel mix or Sev
2 cup Mashed Boiled potatoes
(mashed crudely and
1/2 cup Chopped Fresh Coriander
Leaves (a.k.a Chin
3 tbsp Freshly roasted and ground
Cumin
To taste Green chillies
Freshly ground black pepper
To taste Tamarind
To taste Jaggery (or Brown Sugar)
1 cup Chopped onions.
Instructions:
1. First boil the potatoes. Mash them and salt them, add pepper to
taste. Add some coriander leaves too.

2. Roast the cumin and grind it.

3. Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot
water, and let it simmer to thicken gradually. Dissolve the jaggery
(or sugar) till the sauce becomes tart and slightly sweet. (You may
add some salt and ground red paprika, if you want to). The sauce
should be of a consistency slightly thinner than maple syrup. Pour
into a serving container (like a creamer). Mix the puffed rice and
sev/bhel mix in a large bowl.

4. On your plate, serve yourself the rice-bhel mixture, add the
potatoes, then the onions, chillies, dust the cumin powder over it.
Then pour the sauce. Top with the coriander garnish. (Add salt/pepper
to taste).

5. Mix the goop in your plate and eat it soon.

Note: This is a concoction that I often bought from street vendors
in India. My mouth still waters whenever I think of Bhel. The recipe
presented here was taken off the net and I haven't had a chance to
try it yet. I include the note from the contributors:

Warning: this recipe is directed at those who know what Bhelpuri
tastes like, quantities mentioned are approximate, proportions are
left to the readers, to their taste. Purists will have to go to an
Indian grocery shop. Deviationists may use substitutes) The most
important thing is to keep the puffed rice-sev mixture crisp by not
adding the other ingredients to it until serving, and do so on your
plate.

Recipe By : Somesh Rao
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