Bhel (chaat)

By Beena Chandarana

Mar, 24th

622

Servings

3 persons

Cook Time

15 minutes

Ingredients

11 - 13

Ingredients

1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled peeled
potato 1/2 tbsp coriander
leaves 1/2 cup fine sev
1/4 cup parboiled moong sprouts -- optional
1 tsp roasted peanuts -- optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional)

Instructions

Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well. Sprinkle a few drops water if too dry.
Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish. Serve immediately.

Notes/Tips

Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh.

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Rajsthani Makki Dhokla

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.