Bhel Puri

1 cup of Potatoes (Boiled, peeled, and diced.)
½ cup of Tomato (diced)
3 Onions (peeled & sliced)
1 cup of Chick Peas (Sufaid Chanay) (pre-boiled)
2 Green Chillies (Hari Mirch) (chopped) (more or less may be used depending on spice preferance)
½ cup of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 cup of Boondi (See NOTE: below for information about boondi)
Papri (chips made of dough) (to taste)
1 cup of Plain Rice Crispies (Murmuray)
Chaat Masala
4 tbsp. of Gram Flour (Besan) (to taste)
A dash of Baking Powder
Salt (to taste)
Imli Chutney
Plain Yogurt (whipped)

METHOD:

In a bowl combine the potato, tomato, onion, fresh coriander/cilantro leaves, green peppers, boondi and chick peas. Keep the imli chutney and plain yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. (You can also add a handful of plain corn flakes to make it cunchier). To serve, in a plate add the vegetable mixture. Top with the dry ingredients mixture. Add Plain Yogurt , imli chutney , salt and chaat masala according to taste.

For Boondi Mix:
Take about 4 tablespoons of gram flour with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and set aside for 10-15 minutes.

Then heat oil for deep frying and when oil is hot take a teaspoon and drop blobs of the gram flour mixture in the oil to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out the excess water with your hand.