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Chinese Bhel | Bhel Puri Recipe | Chinese Bhel Puri

Chinese Veg Recipes | vegetarian

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Resting Time 30 Mins
  • 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.