Geela Bhel ( Mumbai Roadside Recipes )
by Tarla Dalal
Added to 65 cookbooks
This recipe has been viewed 90206 times
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 papdi. The papdi acts as an edible spoon, which can be gobbled up as a crunchy finale!
- 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.
- Combine the cumin seeds, peppercorns and cloves and blend in a mixer to a fine powder.
- Transfer to a bowl, add the salt and black salt and mix well. Use as required or store in an air-tight bottle.
- Combine all the ingredients in a large bowl and mix well.
- 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 papdis.
- 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.
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