Bhel is one of those snacks that I can eat at any time of day, and today I'm going to give my beloved Bhel a Mexican makeover. Hello, Guy! Hello, my name is Ruchi Bharani.
Hello and welcome to this blog, your one-stop shop for delicious vegetarian dishes that are completely guilt-free. And today, let's create some Mexican Bhel together. We generally use only a few Chutneys when making Bhel.
As a result, I'm going to make a Mexican Sauce for this. So, to begin, heat 1 tablespoon of oil on a stovetop. After that, I'm going to fry 2 tbsps of finely chopped onion in a little oil. After that, add 1 tablespoon of finely sliced garlic.
After the onion has softened, add in 2 tomatoes that have been boiled, puréed, and then drained. After that, combine all of the seasoning ingredients. As a result, 1 tablespoon of Ketchup After that, I'm going to add 1 tablespoon of Taco Seasoning.
In the event that you are unable to locate it, simply skip it. Kashmiri Red Chili Powder (about a teaspoon worth). 1/4 teaspoon cumin powder (optional). Sugar (half a teaspoon) 1 teaspoon of apple cider vinegar Make an excellent mix out of this.
Cook this for 2 minutes at a time. To deglaze the pan, add water. And the sauce is ready to be served. Let's turn off the heat and make certain that the sauce is entirely turned down. If you enjoy Mexican cuisine, make sure to read to the conclusion because I have a helpful suggestion to share with you.
So let's proceed to the following step in this process. So I've got two tortillas over here, and what I'm going to do with them is simply cut them into small pieces. Tortillas can be purchased pre-made, or they can be created from scratch at home.
Make little chunks out of them by chopping them up. If you don't want to deep fry the pieces, you can brush oil on both sides of the Tortillas and cut them into little squares or even bake them. These should be added to the oil.
The oil should be medium in temperature. Let's remove them out of the oil as soon as they've gotten a little color on them. It's time to toss the Bhel about. My red Capsicum is sliced up and ready to use.
Capsicum annuum, sometimes known as green pepper. Capsicum annuum (yellow pepper). 1 medium-sized potato, diced Yellow corn that has been boiled. Preparation: 2 tablespoons of soaked and pressure-cooked Kidney beans 1 small onion, coarsely chopped (about 1 tablespoon).
Coriander Leaves (also known as coriander seeds) In addition, two light green chilies, neatly chopped, are included. Season with salt to taste. Let's start by tossing all of the vegetables. Let's mash up a couple of Tortillas to get things started.
It's time to start putting the Sauce on the table. Lemon juice may be added if desired. If you want it to be spicier, you can increase the amount of Green Chillies you use. The Bhel mixture has been completed. And now it's time to put the food on the table.
Using this mixture, create a bed. Tortillas should be crushed and sprinkled on top. Just a smidgeon of more sauce, please. Garnish with a grating of cheese. Add some Iceberg Lettuce on top to finish it off. Some jalapenos, to be precise. Olives. Cherry Tomatoes, quartered for your enjoyment.
And, last but not least, a few coriander leaves to finish it off. On the side, a few Tortilla Chips are served. Who knew our favorite Bhel could be given such a posh Mexican makeover? Believe me when I say that it tastes as amazing as it looks.
Try it out and let me know what you think by leaving a comment or subscribing to Rajshri Food. Bye. The Sauce that I made in the first half of the recipe can be used for a variety of dishes.
You may keep it in the freezer for about 2-3 months if you store it in an airtight container. It is possible to add some boiling Kidney Beans and turn them into refried beans for Nachos.
You may even use it as an enchilada sauce if you so desire.
