The Perennial Plate's Wild Rice Bhel Puri - Andrew Zimmern

Ingredients

• 1/2 red onion diced small
• 1 ripe tomato, diced
• 1/2 cup roughly chopped cilantro
• 1 teaspoon Garam masala
• 1 teaspoon Turmeric
• 2 finely sliced green chilies (if you like)
• 1 cup boiled and diced potato
• 1/4 cup Tamarind sauce (see recipe below)
• 1/4 cup Cilantro Chutney (see recipe below)
• 1 cup Wild Rice, puffed into 3 cups* (see recipe below)
• 1/2 cup Sev* (a dried vermicelli like noodle that is part of a lot of snack in india)
• 1/2 cup crushed Papadi* (fried crackers also used in snacks in India)
• 3 tablespoons Tamarind
• 3 tablespoons Jaggery (unrefined cane sugar from India. You can also use brown sugar, but the Jaggery has a distinct and rich flavor)
• 1/2 teaspoon Garam Masala (you can buy this from any grocery store or Indian market, or you can make it yourself by combining peppercorns, cloves, cinnamon, cumin and cardamom)
• A pinch of red chilli powder
• 2 cups of water
• 4 cups roughly chopped cilantro (stems and all)
• 1 cup roughly chopped mint leaves
• 5 cloves of garlic, roughly chopped
• 2 green chilies, roughly chopped (for a mild heat, add more to your taste)
• 1 thumb of ginger, roughly chopped
• 1/4 cup lime juice
• 1/4 cup water
• Salt to taste
• 1 cup wild rice
• 1 inch of canola oil in a small pot
• Have an extra pot and a strainer on hand