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.
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
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
Mix the ingredients on the plate and eat.