| 1 | First boil the potatoes. |
| 2 | Mash them and salt them, add pepper to taste. |
| 3 | Add some coriander leaves too. |
| 4 | Roast the cumin and grind it. |
| 5 | Dissolve about 4 tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. |
| 6 | Dissolve the jaggery (or sugar) till the sauce becomes tart and slightly sweet. |
| 7 | (you may add some salt and ground red paprika, if you want to). |
| 8 | The sauce should be of a consistency slightly thinner than maple syrup. |
| 9 | Pour into a serving container (like a creamer). |
| 10 | Mix the puffed rice and sev/bhel mix in a large bowl. |
| 11 | On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions, chillies, dust the cumin powder over it. |
| 12 | Then pour the sauce. |
| 13 | Top with the coriander garnish. |
| 14 | (add salt/pepper to taste). |
| 15 | Mix the goop in your plate and eat it soon. |
| 16 | Note: this is a concoction that i often bought from street vendors in india. |
| 17 | My mouth still waters whenever i think of bhel. |
| 18 | The recipe presented here was taken off the net and i haven"t had a chance to try it yet. |
| 19 | 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. |
| 20 | Purists will have to go to an indian grocery shop. |
| 21 | 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 |
