Bhel puri

Method

1. 1 Cook the tamarind with palm sugar and a little water for 10 minutes, then strain to remove the pulp and obtain a thick tamarind chutney.
2. 2 Blend mint leaves, cilantro, and green chilies with a little water and salt to make green chutney.
3. 3 Dice the boiled potatoes, onions, and tomatoes, and drain them well.
4. 4 Mix puffed rice with vegetables, two types of chutney, chaat masala, black salt, and lime juice.
5. 5 Sprinkle sesame seeds on top, stir gently, and eat within 5 minutes to prevent the rice from becoming soggy.