Bhelpuri Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Puffed Rice, (1 carton Rice
Krispies may be,
1 package: Bhel mix or Sev,
2 cup: Mashed Boiled potatoes,
, (mashed crudely and
1/2 cup: Chopped Fresh Coriander,
Leaves, (a.k.a Chin
3 tbsp: Freshly roasted and ground,
Cumin,
To taste Green chillies,
Freshly ground black pepper,
To taste Tamarind,
To taste Jaggery, or Brown Sugar
1 cup: Chopped onions.,
Directions:
1. First boil the potatoes. Mash them and salt them, add pepper to
taste. Add some coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot
water, and let it simmer to thicken gradually. Dissolve the jaggery
(or sugar) till 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.
4. On your plate, serve yourself the rice-bhel mixture, add the
potatoes, then the onions, chillies, dust the cumin powder over it.
Then pour the sauce. Top with the coriander garnish. (Add salt/pepper
to taste).
5. Mix the goop in your plate and eat it soon.
Note: This is a concoction that I often bought from street vendors
in India. My mouth still waters whenever I think of Bhel. The recipe
presented here was taken off the net and I havent had a chance to
try it yet. I include the note from the contributors:
Warning: this recipe is directed at those who know what Bhelpuri
tastes like, quantities mentioned are approximate, proportions are
left to the readers, to their taste. Purists will have to go to an
Indian grocery shop. Deviationists may use substitutes) The most
important thing is to keep the puffed rice-sev mixture crisp by not
adding the other ingredients to it until serving, and do so on your
plate.
Recipe By : Somesh Rao
Source from luhu.jp
taste. Add some coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot
water, and let it simmer to thicken gradually. Dissolve the jaggery
(or sugar) till 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.
4. On your plate, serve yourself the rice-bhel mixture, add the
potatoes, then the onions, chillies, dust the cumin powder over it.
Then pour the sauce. Top with the coriander garnish. (Add salt/pepper
to taste).
5. Mix the goop in your plate and eat it soon.
Note: This is a concoction that I often bought from street vendors
in India. My mouth still waters whenever I think of Bhel. The recipe
presented here was taken off the net and I havent had a chance to
try it yet. I include the note from the contributors:
Warning: this recipe is directed at those who know what Bhelpuri
tastes like, quantities mentioned are approximate, proportions are
left to the readers, to their taste. Purists will have to go to an
Indian grocery shop. Deviationists may use substitutes) The most
important thing is to keep the puffed rice-sev mixture crisp by not
adding the other ingredients to it until serving, and do so on your
plate.
Recipe By : Somesh Rao
Source from luhu.jp