Bhel

Course : Curry
Serves: 1
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Ingredients:

1 package puffed rice
1 package bhel mix or sev
2 cups mashed boiled potatoes -- (mashed coarsely and then salted)
1/2 cup chopped fresh coriander leaves -- (a.k.a chinese parsley)
3 tablespoons freshly roasted and ground cumin
2 medium green chilies to taste
1 tablespoon freshly ground black pepper -- up to 2
1 piece tamarind to taste
1/2 Cup jaggery -- (or brown sugar)
1 cup chopped onions.
 

Preparation / Directions:

First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too. Roast the cumin and grind it. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery (or sugar) until 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. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste). Mix the ingredients on the plate and eat. 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 reader's 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 it is served. This should be done on the plat


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