BHEL

INGREDIENTS

1 1/2 cups puffed rice

1 onion

1 tomato

1 small boiled p eeled potato

1/2 tbsp coriander leaves

1/2 cup fine sev

1/4 cup parboiled moong sprouts -- optional

1 tsp roasted peanuts -- optional

1 tsp hot green chutney

1 1/2 tsp tamarind chutney

salt to taste

1/4 lime juice

10-12 puries (used for bhel or panipuri optional) crushed

• METHOD Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well. Sprinkle a few drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish. Serve immediately.