Mexican Bhel

Mexican Bhel

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Added to 25 cookbooks   This recipe has been viewed 20747 times

Bhel, the ever-popular Mumbai roadside snack is so popular all over the world that it has managed to fire people's imagination and spin out innumerable variants.

This Mexican Bhel is our latest addition to the repertoire. It's quite easy to make and can be made from scratch at home. The idea is to bring together classic Mexican components like chunky salsa, crisp tortilla chips, sweet corn, capsicum and boiled rajma along with a handful of sev, to make a crunchy, tangy, pulpy Bhel.

You can adjust the spice levels according to your taste. The Mexican Bhel is an innovative snack that you can serve at parties to boggle your guests' imagination!

Just make sure that the tortilla chips are added just before serving or they will get soggy. While on a Mexican spree, try other recipes like Mexican Rice or Mexican Rajma, Bean Sprouts and Lettuce Tossed in Guacamole Dressing.

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Mexican Bhel recipe - How to make Mexican Bhel

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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To Be Mixed Into A Salsa
5 tbsp finely chopped tomatoes
2 tbsp finely chopped onions
1 1/2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)
1/2 tsp dried basil
2 1/2 tbsp tomato ketchup
1/2 tsp lemon juice
salt to taste

For The Tortilla Chips
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
salt to taste
whole wheat flour (gehun ka atta) for rolling

Other Ingredients
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup finely chopped coloured capsicum
1/4 cup soaked and boiled rajma (kidney beans)
1/4 cup grated processed cheese
salt to taste
oil for deep-frying

For The Garnish
2 tbsp finely chopped coriander (dhania)
2 tbsp sev
For the tortilla chips

    For the tortilla chips
  1. Combine the flours and salt in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 5 equal portions.
  3. Roll out a portion of the dough into a 175 mm. (7”) thin circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) on a high flame and when hot, place the tortilla gently over it. Cook it lightly on the tava for a few seconds.
  5. Repeat steps 3 and 4 to make 4 more tortillas.
  6. Cut into small equal diamond shaped pieces using a sharp knife or a cutter.
  7. Heat the oil in a deep non-stick pan and deep-fry, a few tortilla chips at a time, on a medium flame till they are golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container till use.

How to proceed

    How to proceed
  1. Combine the salsa, sweet corn kernels, colored capsicum, rajma ,cheese and little salt in a deep bowl and mix well.
  2. Just before serving, add the tortilla chips and toss gently.
  3. Serve immediately garnished with coriander and sev.

Nutrient values (Abbrv) per serving
Energy165 cal
Protein7.4 g
Carbohydrates31.9 g
Fiber3.9 g
Fat1.9 g
Cholesterol5 mg
Sodium168.6 mg
Click here to view calories for Mexican Bhel

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Mexican Bhel
 on 24 Jun 18 03:21 PM

Mexican Bhel
 on 09 Jun 18 05:04 PM

This is such an innovative recipe. Surprised my friends over a Mexican potluck and garnered many praises. Thank you for sharing this recipe. Lovvveeeddd it!