Somesh Rao's Snacks: Bhelpuri

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Title: Somesh Rao's Snacks: Bhelpuri
Categories: Indian, snacks, rice
Servings: 4

1 pk Rice Krispies
1 pk Bhel mix or Sev
(thin deep-fried chick Pea
-flour noodles -JW)
2 c Mashed boiled potatoes;
-salted
1/2 c Chopped fresh coriander
-leaves
3 TB Freshly roasted and ground
-cumin
Green chilies
2 TB Freshly ground black pepper
Tamarind
Jaggery (or Brown Sugar)
1 c Chopped onions

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 plate.

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.

From: Hz225wu@unidui.Uni-Duisburg.De (M

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