Bhel Puri

• 1/2 cup puffed rice (
• )
• 1/2 cup gram (chickpea) flour or chick pea vermicelli
• 1/2 cup whole wheat flour (
• )
• 1/2 cup semolina (
• )
• 1 teaspoon onion seeds (
• ), powdered
• Salt to taste
• 1 teaspoon vegetable oil
• 9 ounces mint leaves, discard stems
• 2 onions, medium-sized, peeled, chopped
• 3 green chilies, chopped
• 1 tablespoon lemon juice
• Salt to taste
• 2 teaspoons sugar, optional
• 1 cup water, cold
• 2 potatoes, medium-sized, boiled, peeled, diced
• 1 onion, medium-sized, chopped
• Tamarind chutney

1. Mix the puffed rice, gram flour or chick pea vermicelli together. Keep aside.
2. Mix the wholewheat flour, semolina, onion seed powder and salt. Knead with water to form a medium-soft dough. Divide the dough equally into marble-sized balls. Roll each out thinly without coating with flour. Then prick all over with a fork.
3. Heat the oil in a work; deep-fry the discs, a few at a time. When golden and crisp on both sides, remove with a slotted spoon. Drain the excess oil on absorbent kitchen towels. Repeat until all are done.
4. Grind or blend all the ingredients together with water to make a thick, smooth paste. Keep aside.
5. Add the flat pastries, potatoes, and onions to the puffed rice mixture.
6. Now add the mint chutney and tamarind chutney, mix well and serve immediately.

puffed rice, gram, whole wheat flour, onion seeds, salt, vegetable oil, mint, onions, green chilies, lemon juice, salt, sugar, water, potatoes, onion, tamarind chutney

Taken from www.seriouseats.com/recipes/2010/10/bhel-puri-recipe.html (may not work)