• 1 carton puffed rice
• 1 packet bhel mix or sev
• 2 cups mashed boiled potatoes
• 1/2 cup chopped fresh cilantro
• 3 Tbsp freshly roasted and ground cumin
• 1 or 2 green chillies, chopped
• 1 tsp freshly ground black pepper
• 4 Tbsp tamarind
• 1/2 cup jaggery or brown sugar
• 1 cup chopped onions

Method

• First boil the potatoes. Peel, Mash and salt them, add pepper to taste.
• Add the cilantro leaves. Roast the cumin and grind it.
• Dissolve the tamarind concentrate in 1 cup of hot water, and let it simmer to 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 your plate, serve the rice-bhel mixture, add the potatoes, then the onions, chillies, dust the cumin powder over it.
• Then pour the sauce and top off with the coriander garnish.
• Add salt/ pepper to taste.
• Bhel puri is ready to serve.