How to Snack Online-ndian-Recipes-ebook
How to Snack Online-ndian-Recipes-ebook
Snack
mouth still waters whenever I think of Bhel. The recipe presented here was
taken o 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 reader's taste. Purists will have to go to an Indian
grocery shop. Deviationists may use substitutes. The most im-
portant thing is to keep the pu ed rice-sev mixture crisp by not
adding the other ingredients to it until it is served. This should
be done on the plate.
Quantity Ingredient
Pu ed 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
1. First boil the potatoes, mash them, salt them, and 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 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 pu ed rice and sev/bhel mix in a
large bowl.
4. 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).
5. Mix the ingredients on the plate and eat.
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