Mexican Bhel
Servings - 2 - 3
INGREDIENTS

Wheat flour - 90 grams
All purpose flour - 50 grams
Salt - 1 teaspoon
Water - 70 milliliters
Water - 1 litre
Soaked kidney beans - 180 grams
Salt - 1 teaspoon
Oil - for frying
Tomato - 130 grams
Onions - 65 grams
Sweet corns - 85 grams
Bell pepper - 105 grams
Processed cheese - 25 grams
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Dried basil - 1/4 teaspoon
Coriander - 2 tablespoons
Salt - 1 teaspoon
Ketchup - 50 grams
Lemon juice - 30 milliliters
Coriander - for garnishing
Sev - for garnishing
PREPARATION
1. In a mixing bowl, add 90 grams wheat flour, 50 grams all purpose flour, 1 teaspoon salt, 70 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Take a pressure cooker, add 1 litre water, 180 grams soaked kidney beans, 1 teaspoon salt and cover it with lid.
4. Cook until you hear 4 whistles.
5. Open the lid and remove it from heat.
6. Drain the kidney beans and keep aside.
7. Take a ball from dough and flatten it with the help of a rolling pin.
8. Place it on a hot tawa and cook until it turns golden brown in color from both sides.
9. Remove it from heat and place it on a board.
10. Cut it into diamond shapes with the help of a cutter.
11. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
12. Remove it from heat and drain it on an absorbent paper.
13. In a mixing bowl, add the prepared tortilla chips, 130 grams tomato, 65 grams onions, 85 grams sweet corns, 105 grams bell pepper, boiled kidney beans, 25 grams processed cheese, 1 teaspoon garlic, 1
teaspoon green chili, 1/4 teaspoon dried basil, 2 tablespoons coriander, 1 teaspoon salt, 50 grams ketchup, 30 milliliters lemon juice and mix it well.
14. Garnish with coriander and sev.
15. Serve.
Maggi Bhel
Servings - 2 - 3
INGREDIENTS
Maggi noodles - 120 grams
Oil - 2 tablespoons
Peanuts - 50 grams
Maggi masala - 1 1/2 tablespoons
Ketchup - 60 grams
Onions - 60 grams
Tomato - 60 grams
Coriander - 2 tablespoons
Boiled potatoes - 100 grams
Green chili - 1 teaspoon
Sev - for garnishing
PREPARATION
1. Take a bowl and crush 120 grams maggi noodles in it.
2. Dry roast it on a pan for 5 - 7 minutes or till golden brown in color.
3. Heat 2 tablespoons oil in a pan, add 50 grams peanuts in it. Roast them for 3 - 5 minutes.
4. In a mixing bowl, add 1 1/2 tablespoons maggi masala, 60 grams ketchup and mix it well.
5. Add 60 grams onions, 60 grams tomato, 2 tablespoons coriander, 100 grams boiled potatoes, 1 teaspoon green chili, roasted peanuts and roasted maggi in it.
6. Mix all the ingredients well.
7. Garnish with sev.
8. Serve.
