Bhel recipe

Recipe ingredients

Puffed rice, 1 package of rice krispies may be used
1 packet bhel mix or sev
2 cups mashed boiled potatoes, mashed coarsely and then salted
1/2 cup chopped fresh coriander leaves, chinese parsley
3 tablespoons freshly roasted and ground cumin
Green chilies, to taste
1 to 2 tablespoons freshly ground black pepper
Tamarind, to taste
Jaggery, or brown sugar, to taste
1 cup chopped onions

How to make bhel

First boil the potatoes, mash them and salt them.
Add pepper to taste and some coriander leaves too.
Roast the cumin and grind it.
Dissolve about 4 tablespoons 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 and pepper to taste.
Mix the ingredients on the plate and eat.