Deconstructing a Classic - Rice Cake Bhel Puri

“The mixture in a cup

Has taken to layers,
The rice based street food
Does a new avatar wear,
Borrowing from Taiwan
To reconstruct the Indian bite,
This rice cake tower
Is rather crisp and light.
Spice follows the sweet
For that finishing smile,
A bhel puri re-invented
In a modern style.”
For the Topping
1 large potato, boiled and cubed
½ cup chickpeas, boiled and drained
½ tomato, diced
½ red onion, diced
1 teaspoon chat masala
½ teaspoon dry mango powder
½ teaspoon coriander powder
½ teaspoon red chili powder
1 teaspoon olive oil
1 teaspoon fresh chopped coriander
1 tablespoon lemon juice
Salt & pepper
8 taiwanese rice cakes
1 cup plain yogurt, hung and thickened
2 teaspoons chat masala
1 small cucumber, grated
½ cup fresh mint chutney
½ cup sweet tamarind chutney
½ cup pomegranate seeds
½ cup Indian sev (friend noodle snack)

Mix all the ingredients for the topping (except the fresh coriander and lemon juice) and lightly sauté on the stove for 3-5 minutes. You can also bake it in a 350 F oven for 10 minutes. Mix the fresh coriander and lemon juice and keep aside to cool to room temperature.
Mix the yogurt with chat masala and cucumber. Take a rice cake and top with the cucumber raita, then the potato mixture, followed by the tamarind & mint chtuneys. Finish with sev and serve fresh. 
A twist on the ever popular Bhel Puri.