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  Appetizers    Indian  
Last updated 6/12/2012 1:08:37 AM. Recipe ID 35183. Report a problem with this recipe.
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      Title: Bhelpuri
 Categories: Appetizers, Indian
      Yield: 1 Servings
           Puffed Rice (1 carton Rice
           Krispies may be
      1 pk Bhel  mix or Sev
      2 c  Mashed Boiled potatoes
           (mashed crudely and
    1/2 c  Chopped Fresh Coriander
           Leaves (a.k.a Chin
      3 tb Freshly roasted and ground
           To taste Green chillies
           Freshly ground black pepper
           To taste Tamarind
           To taste Jaggery
           -(or Brown Sugar)
      1 c  Chopped onions.
  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 haven't 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

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Recipe ID 35183 (Apr 03, 2005)

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