Oct 20, 2009
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  • 1 puffed rice (1 carton rice krispies)
  • 1 pkg bhel mix or sev
  • 2 cup mashed boiled potatoes, mashed crudely
  • 1/2 cup chopped fresh coriander
  • 1 leaves
  • 3 tablespoon 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.


  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.
  4. The sauce should be of a consistency slightly thinner than maple syrup.
  5. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl.
  6. On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions, chillies, dust the cumin powder over it.
  7. Then pour the sauce. Top with the coriander garnish.
  8. Add salt/pepper to taste.

A traditional and everyone’s favorite appetizer

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