How to make Papad Bhel - Bhel with a twist.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Papad (पापड़), Puffed rice

Cuisine : Indian

Course : Snacks and Starters

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Papad Bhel Recipe Card

Papad Bhel
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Papad Bhel checkout Papad Paneer Rolls, Papad Paneer Rolls, Stuffed Papad, Paneer Stuffed Papad Rolls . You can also find more Snacks and Starters recipes like Achari Paneer Canapes, Patya Khalcha Bombil, Veg Sliders, Chicken on Sugarcane Sticks.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Papad Bhel Recipe

  • Papad 4

  • Puffed rice 4 cups

  • Potatoes boiled and peeled 2 medium

  • Masala chana dal 2 tablespoons

  • Red chilli chutney 2 teaspoons

  • Sweet Date and Tamarind Chutney 1 tablespoon

  • Green chutney 2 teaspoons

  • Fresh coriander leaves 2 tablespoons

  • Sev 1/2cup + for garnish

Method

Step 1

Heat sufficient oil in a kadai. Cut potato into small cubes and put them in a bowl.

Step 2

Slide in papads, one by one, into hot oil and deep-fry. The papads will fluff up, drain them and immediately press down in the centre with round wooden press. The papad will now be shaped like a bowl or katori.

Step 3

Add kurmura to the bowl. Add masala chana dal, red chilli chutney, sweet chutney, green chutney and sev. Chop coriander leaves and add and mix well.

Step 4

Put bhel in the papad bowls. Garnish with a little sev and serve immediately.