1 cup khara sev (these are the squiggly yellow things you see in the picture, available in Indian grocery stores. I also sometimes find it in the Indian grocery section at Whole Foods)
1 medium onion, finely chopped
2 green chilies, minced
½ cup coriander leaves, chopped
3 small red potatoes, boiled and finely diced
For the date-tamarind chutney:
4 dates, soaked in water about 15 minutes until soft and seeded
1 tsp tamarind extract. If you're cooking with whole tamarind, soak a lime-sized ball in warm water for about 15 minutes, then squeeze out the juices by crushing between your fingers. Discard the solids.
½ tsp red pepper flakes or cayenne
½ tsp toasted cumin seeds
Salt to taste
Date-Tamarind Chutney: Blend the tamarind, dates, red pepper and cumin into a fairly thick paste. Add salt to taste
To put together the bhel all you do is mix up all the ingredients, including the date-tamarind chutney. Add salt to taste.
The bhel goes wonderfully with little puris, which are refined-wheat crackers deep fried in oil. Since my bhel is quite healthy, I decided to forego the puris which are also quite easily available at Indian stores.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2008/11/bhel-bombay-and-bollywood.html