Crispy Chinese Bhel Recipe
Chinese bhel is a popular street food in Mumbai and is crispy in texture. This makes a perfect evening snack recipe.
Appetizer, Evening Snacks, Street Food
Indo Chinese, Mumbai Streetfood
Deep Frying Pan
to boil noodles
for deep frying
(red, yellow, green & sliced)
crushed or paste
Sauces & Spices
Red Chilli Sauce
Black Pepper Powder
Heat water in a saucepan with a pinch of salt and a tsp oil.
Add noodles into boiling water and boil till it's cooked
al-dente. (Don't over boil otherwise it will be mushy)
Once boiled remove from hot water and place on a colander.
Run it under tap water or room temperature water to stop excess cooking.
Drizzle some oil into it. Noodles will not stick by this.
Heat oil in a deep Frying pan. Keep it on high flame.
Now drop a fistful of boiled noodles into hot oil and deep fry till it turns crispy and changes color.
This will take around 3 - 4 minutes. Do it in batches and don't overcrowd the pan beyond the capacity.
Similarly deep fry all boiled noodles. Keep the fried noodles on a paper napkin to get rid of excess oil.
Now in another pan heat 2 - 3 tbsp oil.
Saute sliced onion, ginger garlic till little brown.
Now add shredded cabbage, carrots for 2 minutes.
Then add sliced bell peppers and saute for 2 minutes.
Add all sauces mentioned in the ingredients list.
Season with salt to taste.
Sauce is now ready.
Next, add all deep-fried noodles into the sauces and quickly stir for a minute.
Then turn off the heat.
Add chopped onion greens and garnish with some more.
Wash noodles immediately after boiling to stop over cooking.
Add salt carefully as soysauce and chilli sauce contains some salt in them.
Add manchurian balls to make it more yummy.
My Dainty Kitchen by Ipsa