Kolhapuri Bhel Recipe

Name: Kolhapuri Bhel Recipe
Total time: 300 s
Cuisine: Indian
Ingredients: Chutney Teekha Phudina (makes Approx. 1 1/2 Cups); 2 cups coriander chopped (dhania); 1 cup mint leaves chopped (phudina); 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 garlic of (lehsun); 25 ginger (adrak); 1 tbsp lemon juice; 1 tsp salt black (sanchal); to taste salt; 1/2 cup cumin seeds (jeera) , roasted; 2 tbsps black peppercorns (kalimirch); 1/4 tsp cloves (laung / lavang); 1 tbsp salt; 1 tbsp salt black (sanchal); 1/2 cup sev nylon; 6 to 8 papdis/ puris , crushed; 4 tsps masala dal , refer handy tip; 1 tbsp mangoes finely chopped raw (optional); 8 to 10 tbsps chutney meetha; 3 to 4 tbsps mint leaves chutney teekha (phudina) , recipe above; 4 tsps garlic chutney geela (lehsun) ka; 3/4 tsp masala dry powder , recipe above; 1 tbsp lemon juice; 1/2 cup sev nylon; 4 tsps masala dal , refer handy tip; 4 tsps coriander chopped (dhania)

Original Kolhapuri Chef @cook_7837259

Kolhapur, Maharashtra

Kolhapuri Bhel Recipe

Original Kolhapuri Chef @cook_7837259

Kolhapur, Maharashtra

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Ingredients

5 mins

Chutney Teekha Phudina (makes Approx. 1 1/2 Cups)
2 cupscoriander chopped (dhania)
1 cupmint leaves chopped (phudina)
7 to 8green chillies , roughly chopped
1/2 tspcumin seeds (jeera)
1/2 tspfennel seeds (saunf)
3 to 4black peppercorns (kalimirch)
1 clovegarlic of (lehsun)
25ginger (adrak)
1 tbsplemon juice
1 tspsalt black (sanchal)
to tastesalt
1/2 cupcumin seeds (jeera) , roasted
2 tbspsblack peppercorns (kalimirch)
1/4 tspcloves (laung / lavang)
1 tbspsalt
1 tbspsalt black (sanchal)
1/2 cupsev nylon
6 to 8papdis/ puris , crushed
4 tspsmasala dal , refer handy tip
1 tbspmangoes finely chopped raw (optional)
8 to 10 tbspschutney meetha
3 to 4 tbspsmint leaves chutney teekha (phudina) , recipe above
4 tspsgarlic chutney geela (lehsun) ka
3/4 tspmasala dry powder , recipe above
1 tbsplemon juice
1/2 cupsev nylon
4 tspsmasala dal , refer handy tip
4 tspscoriander chopped (dhania)

Cooking Instructions

5 mins

1

For the teekha phudina chutney 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.
2

For the dry masala powder 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.
3

How to proceed 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.
4

Handy tip: 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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Original Kolhapuri Chef @cook_7837259

on September 24, 2016 07:59

Kolhapur, Maharashtra

Hi, Welcome to my Blog!

Jasmin Motta _ #BeingMotta @cook_12567865

December 28, 2018 10:44

In main photo..mumbara/ puff rice seen..not mentioned in ingredients....how much..we need to add.?

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Kolhapuri Bhel Recipe

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Cooksnaps (19)

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