INGREDIENTS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Life: the ball’s in your court. After death: it’s God’s turn”