INGREDIENTS

INSTRUCTIONS

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
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98

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