Geela Bhel ( Mumbai Roadside Recipes )


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Geela bhel, kurmura (puffed rice) is combined deftly with a mélange of spices, veggies and chutneys in a paper cone and then topped with a fresh squeeze of lemon juice, masala, coriander, sev and papadi. The papadi acts as an edible spoon, which can be gobbled up as a crunchy finale!

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Preparation Time: 
Makes 4 plates
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Ingredients


Teekha Phudina Chutney(makes Approx. 1 1/2 Cups)
2 cups chopped coriander (dhania)
1 cup chopped mint leaves (phudina) leaves
7 to 8 green chillies , roughly chopped
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
3 to 4 black peppercorns (kalimirch)
1 clove of garlic (lehsun)
25 mm (1") piece ginger (adrak)
1 tbsp lemon juice
1 tsp black salt (sanchal)
salt to taste

Dry Masala Powder(makes Approx. 1/3 Cup)
1/2 cup cumin seeds (jeera) , roasted
2 tbsp black peppercorns (kalimirch)
1/4 tsp cloves (laung / lavang)
1 tbsp salt
1 tbsp black salt (sanchal)

Other Ingredients
4 cups puffed rice (kurmura)
1/2 cup chopped onions
1/2 cup boiled , peeled and chopped potatoes
1/2 cup nylon sev
6 to 8 papadis/ puris , crushed
4 tsp masala dal , refer handy tip
1 tbsp finely chopped raw mangoes (optional)
8 to 10 tbsp meetha chutney
3 to 4 tbsp teekha mint leaves (phudina) chutney , recipe above
4 tsp geela garlic (lehsun) ka chutney
3/4 tsp dry masala powder , recipe above
1 tbsp lemon juice

For The Garnish
1/2 cup nylon sev
4 tsp masala dal , refer handy tip
4 tsp chopped coriander (dhania)

For Serving
4 papadis

Method
For the teekha phudina chutney

  1. Combine all the ingredients, add ½ cup of water and blend in a mixer to a smooth paste. Use as required or store in an air-tight container in deep-freezer.

For the dry masala powder

  1. Combine the cumin seeds, peppercorns and cloves and blend in a mixer to a fine powder.
  2. Transfer to a bowl, add the salt and black salt and mix well. Use as required or store in an air-tight bottle.

How to proceed

  1. Combine all the ingredients in a large bowl and mix well.
  2. Place equal portions of bhel on 4 plates and garnish each plate with 2 tbsp of sev, 1 tsp of masala dal and 1 tsp of coriander. Serve immediately with papadis.

Handy tip:

  1. Masala dal is readily available at most provision stores or can be made at home. Soak the chana dal for at least 4 to 5 hours, drain, deep-fry in hot oil and toss in a mixture of salt, chilli powder and black salt. It is added to increase the flavour and add crunch to chaats.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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