Chinese Bhel | Bhel Puri Recipe | Chinese Bhel Puri

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:

  1. 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.

  2. Do not boil the Noodles too soft. Boil till 90% cooked. The rest will cook by itself while the Noodles cool down.

  3. After removing the water from the boiled Noodles, mix a little oil in the Noodles. Then let the Noodles cool down.

  4. If corn Flour is mixed with hot Noodles, the Noodles will disintegrate while frying and the Corn Flour coating will not hold.

  5. The Corn Flour should be added gradually.

  6. The Noodles should be fried in small batches till brown on a medium flame.

How to fry Vegetables:

  1. 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:

  1. All the Chinese Sauces have some salt content. So it is wise to add Salt carefully.

  2. 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

Chinese Veg Recipes | vegetarian
  • 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
  • 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)
  • 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

  1. Boil the Noodles on a high flame. When 90% boiled, remove from fire and drain the water by putting the Noodles in a colander.
  2. Pour a little oil over the Noodles and let it all cool well.
  3. Sprinkle corn Flour over the cooled Noodles gradually and mix well.
  4. Fry the coated Noodles in hot oil till brown, Remember to put in small quantities at a time.
  5. Heat oil in another pan and fry the chopped ginger, garlic, and the slit Green Chillies.
  6. Add the Onion, Carrot and the Capsicum and fry for a minute.
  7. Now add the shredded Cabbage and fry for another 2-3 minutes.
  8. As the veggies are frying, add the Salt and Pepper Powder. Take the veggies in a bowl and let them cool.
  9. After the vegetables cool down, add the sauces and other ingredients kept for mixing the Bhel. Toss it all well.
  10. Now gently crush the fried Noodles and add to the vegetables and Sauce mixture.
  11. Sprinkle the spring onion and serve immediately.

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