One of our favorite dishes in India is also one of the freshest. This dish can be made with all prepared goods, or you can make it all from scratch. We recommend the latter.
To prepare the bhel puri:
Mix it all up, taste, adjust seasoning if you want more spice or salt and serve IMMEDIATELY!
*Puffed white rice is the traditional ingredient, but because we are in Minnesota, we wanted to do things a little differently.
*The sev and papadi are not necessary and you could substitute for corn chips or most salty snacks.
To make the tamarind sauce:
Obviously, the main ingredient in this dish is raw tamarind. There are many options for this: You can buy the dried pods (in which case, for this recipe, you would need to use 3 pods and peel the skin before use). The other options are tamarind paste in a jar or tamarind in a block. In these cases, the skin has already been removed. I prefer to use the block of tamarind.
This recipe is as simple as placing all the ingredients in a pot, bringing them to a boil and then letting the contents reduce by half. This should take about 10 minutes. To increase the portion size, double the all the ingredients except for the spices. (Don’t double the spices, as it will be too strong.) Each time you double the recipe, only increase the amount of spices by one-quarter.
To make the cilantro chutney:
Put half the cilantro (with all the other ingredients) in a food processor and pulse. Once the mixture has reduced dramatically, then add the rest of the cilantro.
To make the puffed wild rice:
Heat the canola oil to 400 degrees. Once it is at that temperature, pour 1/4 cup of wild rice into the oil. Immediately the rice will puff and it will continue to do so for a few seconds. After the popping sound has stopped and the pile of puffed rice stops growing, strain the rice out by placing a strainer above another pot. Put the strained puffed rice onto a paper towel and salt with fine sea salt. Heat up the second pot of oil and fry up the next batch of wild rice. Having too much of the puffed product is not a bad thing as it makes for a great snack. Let the puffed rice cool.