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Mexican Bhel
Bhel, the ever-popular Mumbai roadside snack is so popular all over the world that it has managed to fire people’s imagination and spin out innumerable variants. This Mexican Bhel is our latest addition to the repertoire. It’s quite easy to make and can be made from scratch at home. The idea is to bring together classic Mexican components like chunky salsa, crisp tortilla chips, sweet corn, capsicum and boiled rajma along with a handful of sev, to make a crunchy, tangy, pulpy Bhel. You can adjust the spice levels according to your taste. The Mexican Bhel is an innovative snack that you can serve at parties to boggle your guests’ imagination!
Mexican Bhel
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes 4 servings
Ingredients
To Be Mixed Into A Salsa
5 tbsp finely chopped tomatoes
2 tbsp finely chopped onions
1 ½ tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)
½ tsp dried basil
2 ½ tbsp tomato ketchup
½ tsp lemon juice
Salt to taste
For The Tortilla Chips
¾ cup whole wheat flour (gehun ka atta)
¼ cup plain flour (maida)
Salt to taste
Whole wheat flour (gehun ka atta) for rolling
Other Ingredients
¼ cup boiled sweet corn kernels (makai ke dane)
¼ cup finely chopped coloured capsicum
¼ cup soaked and boiled rajma (kidney beans)
¼ cup grated processed cheese
Salt to taste
Oil for deep-frying
For The Garnish
2 tbsp finely chopped coriander (dhania)
2 tbsp sev
For the tortilla chips
1. Combine the flours and salt in a deep bowl and knead into a soft
dough using enough water.
2. Divide the dough into 5 equal portions.
3. Roll out a portion of the dough into a 175 mm. (7”) thin circle
using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) on a high flame and when hot,
place the tortilla gently over it. Cook it lightly on the tava for a few
seconds.
5. Repeat steps 3 and 4 to make 4 more tortillas.
6. Cut into small equal diamond shaped pieces using a sharp knife
or a cutter.
7. Heat the oil in a deep non-stick pan and deep-fry, a few tortilla
chips at a time, on a medium flame till they are golden brown in
colour from both the sides. Drain on an absorbent paper. Cool
and store in an air-tight container till use.
How to proceed
1. Combine the salsa, sweet corn kernels, colored capsicum, rajma,
cheese and little salt in a deep bowl and mix well.
2. Just before serving, add the tortilla chips and toss gently.
3. Serve immediately garnished with coriander and sev.