MAKING
1 Prepare the Sweet Chutney, in a pressure cooker, add dates, tamarind, 2 cups of water, salt, black salt, and chili powder.
2 Pressure cook for 2-3 whistles.
3 Allow to cool.
4 In a liquidizer jar, put the chutney and sieve.
5 If too thin, simmer for 5-10 minutes.
6 For Green Chutney, In a chutney grinder place all the ingredients.
7 Add a little water and grind to a smooth paste.
8 Refrigerate until ready to use.
9 For Garlic Chutney, in a small blender jar, place all the ingredients.
10 Add a little water and make a smooth paste.
11 To make the Bhel Mixture, combine rice puffs with crushed crispies and gram flour noodles.

FINALIZING
12 Making individual portions at a time, in a bowl take 1-2 cups of the bhel mixture.
13 Add onion, potato, salt along with the sweet chutney, green chutney and garlic chutney as per your taste preference.
14 Mix well to combine the ingredients.

SERVING
15 Serve at once.