• 2 Ways Bhel
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INGREDIENTS


Mexican Bhel

Servings - 2 - 3

INGREDIENTS


Wheat flour - 90 grams

All purpose flour - 50 grams

Salt - 1 teaspoon

Water - 70 milliliters

Water - 1 litre

Soaked kidney beans - 180 grams

Salt - 1 teaspoon

Oil - for frying

Tomato - 130 grams

Onions - 65 grams

Sweet corns - 85 grams

Bell pepper - 105 grams

Processed cheese - 25 grams

Garlic - 1 teaspoon

Green chili - 1 teaspoon

Dried basil - 1/4 teaspoon

Coriander - 2 tablespoons

Salt - 1 teaspoon

Ketchup - 50 grams

Lemon juice - 30 milliliters

Coriander - for garnishing

Sev - for garnishing

PREPARATION

1. In a mixing bowl, add 90 grams wheat flour, 50 grams all purpose flour, 1 teaspoon salt, 70 milliliters water and knead it into a smooth soft dough.

2. Rest the dough for 20 minutes.

3. Take a pressure cooker, add 1 litre water, 180 grams soaked kidney beans, 1 teaspoon salt and cover it with lid.

4. Cook until you hear 4 whistles.

5. Open the lid and remove it from heat.

6. Drain the kidney beans and keep aside.

7. Take a ball from dough and flatten it with the help of a rolling pin.

8. Place it on a hot tawa and cook until it turns golden brown in color from both sides.

9. Remove it from heat and place it on a board.

10. Cut it into diamond shapes with the help of a cutter.

11. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

12. Remove it from heat and drain it on an absorbent paper.

13. In a mixing bowl, add the prepared tortilla chips, 130 grams tomato, 65 grams onions, 85 grams sweet corns, 105 grams bell pepper, boiled kidney beans, 25 grams processed cheese, 1 teaspoon garlic, 1

teaspoon green chili, 1/4 teaspoon dried basil, 2 tablespoons coriander, 1 teaspoon salt, 50 grams ketchup, 30 milliliters lemon juice and mix it well.

14. Garnish with coriander and sev.

15. Serve.

Maggi Bhel

Servings - 2 - 3

INGREDIENTS

Maggi noodles - 120 grams

Oil - 2 tablespoons

Peanuts - 50 grams

Maggi masala - 1 1/2 tablespoons

Ketchup - 60 grams

Onions - 60 grams

Tomato - 60 grams

Coriander - 2 tablespoons

Boiled potatoes - 100 grams

Green chili - 1 teaspoon

Sev - for garnishing

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