Chinese Bhel | Bhel Puri Recipe | Chinese Bhel Puri
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Chinese Bhel- Cooked Noodles are coated with Corn Flour and deep fried to a golden brown colour. Then Vegetables are boiled and mixed in the fried Noodles along with Chinese Sauces. This is a wonderful Chinese Time Pass Snack.
Chinese Bhel is crisp, flavourful and addictive kind of dish. You just cannot have enough of it!
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Tips
Noodles:
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There are many varieties of Noodles in the market. Please do not go for some cheap, unknown variety. Buy a branded variety of Noodles which will be tasty and also presentable.
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Do not boil the Noodles too soft. Boil till 90% cooked. The rest will cook by itself while the Noodles cool down.
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After removing the water from the boiled Noodles, mix a little oil in the Noodles. Then let the Noodles cool down.
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If corn Flour is mixed with hot Noodles, the Noodles will disintegrate while frying and the Corn Flour coating will not hold.
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The Corn Flour should be added gradually.
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The Noodles should be fried in small batches till brown on a medium flame.
How to fry Vegetables:
- The vegetables should be fried in a little oil on a high flame. The vegetables should be crisp and nice to eat.
Some more Tips:
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All the Chinese Sauces have some salt content. So it is wise to add Salt carefully.
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The Bhel should be served as soon as it is ready so that it does not lose its crispness.
Chinese Bhel | Bhel Puri Recipe | Chinese Bhel Puri - Recipe Video
Chinese Bhel | Bhel Puri Recipe | Chinese Bhel Puri
Prep Time 10 mins- Cook Time 20 mins
- Resting Time 30 mins
- Total Time 1 hr
Servings 5
Ingredients
- 1 bundle Noodles
- Water (sufficient to boil the Noodles)
- Salt (A little)
- Oil (To mix in boiled Noodles)
- Oil (To fry the Noodles)
- 5 tbsp Corn Flour
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For frying the Vegetables:
- 3 tbsp Oil
- 1 tbsp Chopped Garlic
- 2 Green chillies (Slit)
- 1 tsp Ginger chopped
- ¼ cup Onion (Sliced)
- ¼ cup Carrot (Juliennes)
- ¼ cup Green Capsicum
- ¼ cup Yellow Capsicum
- 1 ½ cups Cabbage (shredded)
- Salt (To taste)
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For making the Bhel:
- ¼ tsp Pepper Powder
- ½ tbsp Green Chilli Sauce
- 1 tbsp Red chilli Sauce
- 1 tsp Chilli Flakes
- 3 tbsp Fried Peanuts
- 2 tbsp Spring Onion (Chopped)
- 1 tbsp Tomato Sauce
- Salt ( A little)
- Spring Onion (Chopped)
- 1 tbsp Schezwan Sauce
- ½ tsp Vinegar
- 1 tsp Chinese Chilli Paste
- ½ tsp Soya Sauce
Instructions
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Boil the Noodles on a high flame. When 90% boiled, remove from fire and drain the water by putting the Noodles in a colander.
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Pour a little oil over the Noodles and let it all cool well.
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Sprinkle corn Flour over the cooled Noodles gradually and mix well.
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Fry the coated Noodles in hot oil till brown, Remember to put in small quantities at a time.
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Heat oil in another pan and fry the chopped ginger, garlic, and the slit Green Chillies.
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Add the Onion, Carrot and the Capsicum and fry for a minute.
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Now add the shredded Cabbage and fry for another 2-3 minutes.
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As the veggies are frying, add the Salt and Pepper Powder. Take the veggies in a bowl and let them cool.
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After the vegetables cool down, add the sauces and other ingredients kept for mixing the Bhel. Toss it all well.
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Now gently crush the fried Noodles and add to the vegetables and Sauce mixture.
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Sprinkle the spring onion and serve immediately.
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