Note: This is a concoction that I often bought from street vendors in India. My mouth still waters whenever I think of Bhel. The recipe presented here was taken off the net and I haven't had a chance to try it yet. I include the note from the contributors: Warning: this recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the readers, to their taste. Purists will have to go to an Indian grocery shop. Deviationists may use substitutes) The most important thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it until serving, and do so on your plate. Recipe By : Somesh Rao