This original Tarla Dalal recipe can be viewed for free

Chinese Bhel ( Mumbai Roadside Recipes )


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Chinese bhel, the chaat that will go down in history as the only one to be featured in a chinese stall! and it is no rocket science! all it requires is a quick mix of minimal ingredients. Munch on these crispies when waiting for the main course.

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Preparation Time: 
Makes 4 plates
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Ingredients


For The Schezuan Sauce

(makes Approx. 2 Cups)
1/2 cup oil
1/4 cup finely chopped celery
1/4 cup finely chopped garlic (lehsun)
1/4 cup finely chopped ginger (adrak)
1/2 cup tomato puree
1 1/2 cups red chilli paste
salt to taste
2 tbsp vinegar
2 tsp sugar

Other Ingredients
4 cups fried noodles
1/2 cup chopped spring onions (including the greens)
1/2 cup shredded cabbage
1/3 cup grated carrot
1/4 cup thinly sliced capsicum (optional)
1/3 cup tomato ketchup
1/3 cup schezuan sauce , recipe above
salt to taste

Method
For the schezuan sauce
  1. Heat the oil in a kadhai till it smokes, add the celery, garlic and ginger, mix well and sauté on a medium flame for 30 seconds or till the flavour releases.
  2. Add the tomato purée, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.
  3. Add the red chilli paste, salt and 2 tbsp of water, mix well and simmer for a minute, while stirring continuously.
  4. Add the salt, vinegar and sugar, mix well and cook on a medium flame for another minute, while stirring continuously. Use as required.

How to proceed
  1. Combine all the ingredients in a bowl and toss well till the noodles are evenly coated with the sauces.
  2. Place equal portions of the bhel on 4 plates and serve immediately.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
1 review received for Chinese Bhel ( Mumbai Roadside Recipes )
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Pempemp, October 14, 2010

Tarlaji thank you for this recipe.Since long wanted to taste the chinese bhel at one of the roadside stall,but for hygenic reasons never tried. Love the crunchy noodles and the spicy sauce.
4 of 4 members found this review helpful

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Reviewed October 14, 2010 by Pempemp

Tarlaji thank you for this recipe.Since long wanted to taste the chinese bhel at one of the roadside stall,but for hygenic reasons never tried. Love the crunchy noodles and the spicy sauce.

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4 of 4 members found this review helpful
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