Wednesday, June 24, 2015


This recipe came as a surprise. My kitchen pantry is always stocked up with stuff, and when it comes to bhel which is my favourite all time go to snack I always make sure I have everything to make it. Unfortunately last night I was missing the main stuff without which it could not taste like bhel, the Imli (Tamarind) Chutney.So blessing in disguise it gave birth to a new recipe MEXICAN BHEL. We all have heard of Chinese Bhel and today it is my turn to present you yet another experiment with our very favourite Bhel Puri. 

Just a few different condiments and addition of capsicum is what this recipe calls for. So let's get started.


  • 4-5 cups of Murmure (Puffed Rice). I just eyeballed it.
  • 1 cup finely chopped Red Onion
  • 1 cup finely chopped Tomatoes
  • 1 cup finely chopped Capsicum
  • 1 Green Chili finely chopped 
  • 1 tablespoon Tomato Ketchup 
  • 1 teaspoon Roasted Cumin Powder ( Bhuna Jeera)
  • 1 tablespoon Red Chili Sauce (Sriracha Sauce) (adjust to taste) 
  • Lemon Juice freshly squeezed 
  • 1 cup Bhujiya
  • 2 tablespoon finely chopped Dhaniya
  • Salt only if required 
  • 1 teaspoon Garlic powder 
  • Avocado Sliced (optional)


  • Roast the murmure on low flame for 2 to 3 minutes. Let it cool.
  • Now in a big bowl add murmure, bhujiya, vegetables, chili sauce, ketchup, roasted jeera powder,garlic powder and lemon juice. Toss everything well
  • Garnish with some bhujiya and Cilantro. 
  • Serve immediately else it will get soggy. Enjoy!!!

I like roasting murmure. Some people use it straight from the packet. But roasting make a huge difference so give it a try.

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