Bhel Puri | Tangy, Puffed-Rice Indian Street Snack

Put the tamarind paste and pitted dates in a small saucepan. Add 120 ml water and bring to a simmer over low heat. When the dates are soft enough to mash with your fingers, remove the pan from the heat and blend the mixture. Strain it through a fine-mesh sieve. The sauce should coat the back of a spoon in a thin layer; if it thickens, loosen it with hot water a spoonful at a time.

Blend the mint leaves, fresh cilantro, and green chili with two tablespoons of water. Use only the leaves, not the stems; mint stems make the sauce slightly bitter. The sauce should stay bright green; blending it too long will warm and darken it.

Cut the boiled potato into 1 cm cubes and finely chop the yellow onion and tomato. Remove and discard the watery seed section of the tomato. Place each ingredient in a separate small bowl beside the serving bowl; finish all the preparation before mixing the bhel puri.

Place the puffed rice in a large bowl and add the potato, onion, and tomato. Drizzle with two tablespoons (15 ml each) of tamarind sauce and 1 tablespoon (15 ml) of mint sauce. Add the lemon juice, chaat masala, and salt, then toss from the bottom up for 10 seconds using a pair of spoons. Sprinkle sev on top, divide among plates, and serve without delay; bhel puri left in the bowl turns soggy within 2 minutes.