Take 3 tbsp. jaggery or dates along with 1 tbsp. tamarind paste. Heat and bring to a boil.
Add ¼ tsp. black or pink salt, ¼ tsp. cumin powder and 2 pinches dry ginger powder. Mix well.
Add ½ tsp. Kashmiri red chilli powder. Cook till it thickens slightly. Taste and adjust sweet and sour flavors.
Your tamarind chutney is ready.
Assemble, sev, papdi, mixture (or roasted peanuts and chana).
Have some black salt or pink salt and some chaat masala to enhance the taste of the bhel.
Also some lemon juice.
Chop into same-sized pieces potatoes, tomatoes and onion.
Also a couple of tbsp. of finely chopped cilantro for garnishing.
In a mixing bowl add together puffed rice, mixture, chopped veggies, chutneys, spices and mix together.
Do roast the puffed rice for more crunch.
Finely chopping the veggies helps to get just the right mouthful in the bhel.
Top with fine sev and papdi along with lemon juice and serve instantly.
Do not store or it will go soggy. For dry bhel, skip the chutneys and just mix together everything else and serve.