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1. First boil the potatoes. Mash them and salt them, add pepper to
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taste. Add some coriander leaves too.
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2. Roast the cumin and grind it.
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3. Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot
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water, and let it simmer to thicken gradually. Dissolve the jaggery
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(or sugar) till the sauce becomes tart and slightly sweet. (You may
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add some salt and ground red paprika, if you want to). The sauce
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should be of a consistency slightly thinner than maple syrup. Pour
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into a serving container (like a creamer). Mix the puffed rice and
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sev/bhel mix in a large bowl.
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4. On your plate, serve yourself the rice-bhel mixture, add the
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potatoes, then the onions, chillies, dust the cumin powder over it.
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Then pour the sauce. Top with the coriander garnish. (Add salt/pepper
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to taste).
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5. Mix the goop in your plate and eat it soon.
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Note: This is a concoction that I often bought from street vendors
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in India. My mouth still waters whenever I think of Bhel. The recipe
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presented here was taken off the net and I haven't had a chance to
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try it yet. I include the note from the contributors:
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Warning: this recipe is directed at those who know what Bhelpuri
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tastes like, quantities mentioned are approximate, proportions are
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left to the readers, to their taste. Purists will have to go to an
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Indian grocery shop. Deviationists may use substitutes) The most
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important thing is to keep the puffed rice-sev mixture crisp by not
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adding the other ingredients to it until serving, and do so on your
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plate.
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Recipe By : Somesh Rao
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