Bhel

Ingredients:

Ingredients:
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Puffed Rice (1 carton 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 (a.k.a Chinese parsley)
3 Tbsp     Freshly roasted and ground cumin
to taste   Green chilies
1-2 Tbsp   Freshly ground black pepper
To taste   Tamarind
To taste   Jaggery (or Brown Sugar)
1 cup      Chopped onions.

Method:

Method:
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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.