Bhel Puri for a Party 

Preparation

1. Step 1

   Prepare the bhel ingredients: In a large pan, heat 1 teaspoon of the oil over medium and swirl in the turmeric, letting it dissolve into the oil. Add the puffed rice and toast until it turns a pale shade of yellow, about 5 minutes, stirring occasionally. Set aside and wipe out the pan.

2. Step 2

   Add the remaining 2 tablespoons of oil to the pan, set over medium-high heat, and add the tortilla strips, tossing to coat in the oil. Let fry, tossing occasionally, until crisp, 10 to 15 minutes.

3. Step 3

   While the tortilla strips fry, poke the potatoes on all sides with a fork, then microwave in a large, microwave-safe bowl on high for 5 minutes on each side, until tender when pierced with a knife. Let cool to room temperature, then peel and break into bite-size pieces by hand. Set aside.

4. Step 4

   Prepare the tamarind chutney: To a medium pot over medium heat, add the cumin and garam masala and toast, stirring occasionally, until the mixture becomes fragrant and turns a darker shade of brown, 2 to 3 minutes. Stir in the tamarind paste, jaggery, black salt, 1¼ cups of water and ½ teaspoon salt. Bring to a boil over high heat, then simmer until you can really taste the spices in the chutney and it has become the consistency of a loose syrup, about 45 minutes. Set aside.

5. Step 5

   Prepare the cilantro-mint chutney: Add cilantro, mint, chile, asafetida, cumin seeds, granulated sugar, lemon juice, ½ cup water and ½ tablespoon salt to a blender, and blend until smooth.

6. Step 6

   Assemble the bhel puri: In a very large bowl, combine the bhel mix, turmeric-coated puffed rice, tortilla strips, potatoes, onion, chopped cilantro, mango, sev and chile powder, if using. Add 2 tablespoons each of cilantro chutney and tamarind chutney, and using salad tongs or a large serving spoon, toss to evenly coat the mixture with the chutneys. Add 2 more tablespoons each of both chutneys, and toss to coat. Taste. Keep going until the bhel puri is wet but crunchy and the sweet-salty-tangy flavor of the chutneys comes through. How much chutney you add will depend on personal preference — some people like their bhel a little soggy, others prefer it dry. Figure out what you like!