Prepare the bhel ingredients: In a large pan, heat 1 teaspoon of the oil over medium and swirl in the turmeric, letting it dissolve into the oil. Add the puffed rice and toast until it turns a pale shade of yellow, about 5 minutes, stirring occasionally. Set aside and wipe out the pan.

Add the remaining 2 tablespoons of oil to the pan, set over medium-high heat, and add the tortilla strips, tossing to coat in the oil. Let fry, tossing occasionally, until crisp, 10 to 15 minutes.

While the tortilla strips fry, poke the potatoes on all sides with a fork, then microwave in a large, microwave-safe bowl on high for 5 minutes on each side, until tender when pierced with a knife. Let cool to room temperature, then peel and break into bite-size pieces by hand. Set aside.

Prepare the tamarind chutney: To a medium pot over medium heat, add the cumin and garam masala and toast, stirring occasionally, until the mixture becomes fragrant and turns a darker shade of brown, 2 to 3 minutes. Stir in the tamarind paste, jaggery, black salt, 1 ¼ cups of water and ½ teaspoon salt. Bring to a boil over high heat, then simmer until you can really taste the spices in the chutney and it has become the consistency of a loose syrup, about 45 minutes. Set aside.

Prepare the cilantro-mint chutney: Add cilantro, mint, chile, asafetida, cumin seeds, sugar, lemon juice, ½ cup water and ½ tablespoon salt to a blender, and blend until smooth.

Assemble the bhel puri: In a very large bowl, combine the bhel mix, turmeric-coated puffed rice, tortilla strips, potatoes, onion, chopped cilantro, mango, sev and chile powder, if using. Add 2 tablespoons each of cilantro chutney and tamarind chutney, and using salad tongs or a large serving spoon, toss to evenly coat the mixture with the chutneys. Add 2 more tablespoons each of both chutneys, and toss to coat. Taste. Keep going until the bhel puri is wet but crunchy and the sweet-salty-tangy flavor of the chutneys comes through.