2 Types of Bhel Recipe

 

Mumbai Sukha Bhel  

Mumbai sukha bhel is a popular street food from Mumbai is a delicious and tangy snack that combines a variety of flavours and textures. It can be enjoyed as a quick and satisfying snack or as an appetiser for parties and gatherings.

Dry green chutney:

Roasted chana dal ¼ cup

Coriander seeds 1 tbsp

Roasted jeera powder 1 tbsp 

Green chilli 1 pc

Mint leaves ½ cup

Curry leaves 5-6 pcs

Fresh coriander 1 cup

Amchur powder 1 tsp 

Salt 1 tsp

 

Sukha bhel 

Ghee ½ tbsp

Puffed rice 1 bowl 

Dry green chutney 2 tbsp

Namkeen chana dal 2 tbsp

Roasted peanuts 1 tbsp 

Boiled potatoes ¼ cup

Chopped onions 2 tbsp 

Chopped green chillies 1 tsp 

Chopped raw mango 1 tbsp 

Black salt a pinch 

Chopped tomato 1 tbsp 

Chopped fresh coriander 1 tbsp 

Papdi 3-4 pcs 

Lemon juice ½ tbsp 

Nylon sev ¼ cup 

Chaat masala 1 tsp 

 

Method 

Take a pan and heat it over medium-high heat.

Add ghee to the pan and let it melt.

Once the ghee is melted, add puffed rice to the pan.

Roast the puffed rice in the ghee until it turns even more crispy.

Transfer the roasted puffed rice to a large mixing bowl and set aside.

 

For dry green chutney:

Take a mixer jar add roasted chana dal, curry leaves, mint leaves, fresh coriander, green chilli, roasted jeera powder, coriander seeds, salt, amchur powder and grind them to a powder.

 

For Mumbai style bhel:

In a bowl a toasted rice puff. 

Add dry green chutney to the bowl of puffed rice. 

This chutney typically includes a combination of spices like cumin, coriander, mint, and other herbs. 

It adds a tangy and flavorful element to the dish.

Then add namkeen chana dal to the bowl. The namkeen chana dal adds a crunchy texture to the bhel.

Then add roasted peanuts for a nutty and savoury taste.

Add boiled potatoes that have been chopped into small pieces. The potatoes provide a soft and filling component to the bhel.

Mix in chopped onions, chopped green chillies and chopped raw mango for a fresh and tangy flavour. 

Adjust the quantity of these ingredients according to your taste preference.

Add black salt to taste, chopped tomatoes for a juicy & refreshing element and mix all the ingredients well.

Sprinkle fresh chopped coriander over the mixture for a hint of herbaceousness and colour.

Squeeze lemon juice, chaat masala over the bhel to add a tangy kick and enhance the flavours.

Finally, add sev to the bowl and mix everything together thoroughly. 

Sev adds another layer of crunch and texture to the bhel.

Mumbai Sukha Bhel is now ready to be served! 

 

 

Jhal Muri 

Jhal muri is a zesty and flavorful snack that is a perfect blend of textures and spices. It is typically enjoyed as a popular street food in Bengal, and its unique combination of ingredients makes it a delightful and satisfying treat. Enjoy the Jhal Muri as is or serve it in paper cones for a truly authentic experience.

Bhaja masala: 

Coriander seeds 1 tbsp 

Fennel seeds ½ tbsp

Green cardamom 5-6 pcs 

Cumin ½ tbsp 

Jhal muri:

Puffed rice 1 cup 

Ghee ½ tbsp

Chana jor garam 2 tbsp

Brown chana boiled ¼ cup

White peas boiled ¼ cup 

Chopped onion 2 tbsp

Chopped tomato 1 tbsp 

Chopped green chilli ½ tbsp 

Chopped fresh coriander ¼ cup 

Boiled potatoes diced ¼ cup 

Sev 2 tbsp 

Salt 1 tsp

Amchur powder 1 tbsp 

Bhaja masala 1 tsp

Fresh coconut chopped 1 tbsp 

Raw mango chopped 1 tbsp

Mustard oil (pickle oil) 1 tbsp

Lemon juice 1 tbsp 

 

Method 

Take a pan and heat it over medium-high heat.

Add ghee to the pan and let it melt.

Once the ghee is melted, add puffed rice to the pan.

Roast the puffed rice in the ghee until it turns even more crispy.

Transfer the roasted puffed rice to a large mixing bowl and set aside.

 

For Bhaaja masala:

Heat a pan, add coriander seeds, fennel seeds,green cardamom, cumin and lightly roast them.

Transfer it to a mixer jar and grind to a fine powder.

Bhaaja masala is ready.

 

For Jhal muri:

Add chana jor garam, which are spicy and crunchy roasted Bengal gram flakes, to the bowl of puffed rice.

Add boiled brown chana and boiled white peas to the mixture. 

These legumes add a nutritious and filling component to the Jhal Muri.

Mix in chopped onions, chopped tomatoes, chopped green chillies and fresh coriander for a burst of freshness and flavour.

Add boiled potatoes that have been chopped into small pieces. The potatoes provide a soft and hearty element to the Jhal Muri.

Sprinkle black salt to taste over the mixture and mix all the ingredients well.

Add sev for an extra crunch and texture.

Add amchur powder (dry mango powder) for a tangy and slightly sour flavour.

Sprinkle Bhaja Masala, a special spice blend commonly used in Bengali cuisine, over the mixture for an aromatic and flavorful kick.

Mix in chopped fresh coconut and chopped raw mango for a tropical twist and a hint of sweetness.

Drizzle mustard oil (preferably pickle oil) over the Jhal Muri. This adds a distinctive and pungent flavour.

Squeeze lemon juice over the mixture to add a tangy and refreshing element.

Give everything a final mix, ensuring that all the ingredients are well combined.

 

Jhal Muri is now ready to be served!