Bhel

• puffed rice (1 carton if rice krispies may be used)
• 1 packet bhel mix or sev
• 2 cups mashed boiled potatoes(mashed coarsely and salted)
• 1/2 cup chopped fresh coriander leaves
• 3 tbsp freshly roasted and ground cumin
• to taste green chillies
• 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. The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container. Mix the puffed rice and sev/bhel mix in a large bowl. On a plate, serve the rice-bhel mixture, add potatoes, then the onions, chillies and then dust the cumin powder over it. Next pour on the sauce and top with the coriander and garnish. Mix the ingredients on the plate by adding salt to taste.