| • | Boil the jaggary and tamarind in a cup of red-hot water until the mixture thickens slightly. Keep it aside.
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| • | Mix the green chilies and mint leaves. Grind to a smooth paste. Keep it aside.
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| • | Take the chopped up white potatoes in a normal bowl and toss it with chaat spices and salt. Keep it aside.
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| • | Put the puffed rice in a large normal bowl and add mint leaves paste.
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| • | Add chopped up onions, tamarind water, sev, green chilies white potatoes and mix well.
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| • | Garnish with coriander leaves.
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| • | Bhel Puri is ready to serve.
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