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How to make Bhel - A spicy, tangy, preparation made from puffed rice and various other ingredients, a mumbaiya speciality .

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Puffed Rice, Sev (सेव)

Cuisine : Indian

Course : Snacks and Starters

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 Bhel checkout Murmura Chiwda, Kurmura Tadka, Jhaal Muri, Charmuri . You can also find more Snacks and Starters recipes like Chana Tikki , Gopalkala, Banana Coconut Fritters, Scrambled Tofu With Mushrooms.

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Bhel Recipe Card

Bhel
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Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Bhel Recipe

  • Puffed Rice 6 cups

  • Sev 1 large

  • Tomato 1 large

  • Green chillies 3-4

  • Raw mango 1 medium

  • Fresh coriander leaves 3-4 medium

  • Peanuts 1 1/2 tablespoons

  • Sev 6 tablespoons

  • Mixed chewda 6 tablespoons

  • Lemon juice 1 tablespoon

  • Salt to taste

Method

Step 1

Peel, wash and chop onion finely. Wash tomato and chop. Remove stems, wash and finely chop green chillies. Peel, wash and grate raw mango.

Step 2

Clean coriander leaves, wash well and then chop finely. Keep one fourth of total quantity aside for garnish. Roast peanuts on a hot griddle,

Step 3

remove the skin and keep aside. Combine puffed rice, onion, tomato, sev, green chillies, peanuts, chewda, lemon juice, grated raw mango, salt and coriander leaves.

Step 4

Toss well. Garnish with reserved coriander leaves. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.