How to make Chinese Bhel- Sk Khazana -

This Chinese bhel compares well with the conventional bhel which is so popular in Mumbai

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggless hakka noodles, Schezwan sauce

Cuisine : Indo-Chinese

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Ambyacha Sheera sabudana vada Fried Tofu in Chilli Soy Sauce Spicy Paneer Fritters

Chinese Bhel- Sk Khazana

Chinese Bhel- Sk Khazana Recipe Card

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Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chinese Bhel- Sk Khazana Recipe

  • Eggless hakka noodles 200 grams

  • Schezwan sauce 2-3 tablespoons

  • Salt to taste

  • Tomato ketchup 1 tablespoon

  • Spring onion bulbs sliced 2-3

  • Spring onion green diagonally sliced 1 stalk

  • Bean sprouts 1/2 cup

  • Roasted peanuts cup

Method

Step 1

Heat sufficient water in a deep non-stick pan. Add roughly broken noodles, 1 tablespoon oil and salt and cook for about 10 minutes. Keep stirring with a fork to ensure that the noodles do not stick to each other.

Step 2

Strain into a bowl, transfer on a plate and pat-dry with an absorbent paper.

Step 3

Heat sufficient oil in a kadai. Put the boiled noodles and deep-fry till golden brown and crisp. Drain on absorbent paper and cool.

Step 4

For each portion, take some of the fried noodles in a bowl and crush lightly. Add some schezwan sauce, some tomato ketchup, some spring onion bulbs, some spring onion greens, some bean sprouts and some peanuts and mix well.

Step 5

Transfer into a serving bowl and serve immediately garnished with spring onion greens and peanuts.

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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.