Cheesy Chinese Bhel Recipe
Description:
Cheesy Chinese Bhel is a delightful fusion of Indian Chinese cuisine and creamy cheese, which is a popular snack on the vibrant streets of Mumbai. This dish combines crispy noodles with a medley of roasted vegetables, infused with tangy Chinese sauces and a delectable cheesy pudina chutney. The unique flavor combination of spicy, tangy, and cheesy makes this dish irresistible to anyone looking for a fun and savory snack!
Cuisine: Indo-Chinese
Course: Snack
Diet: Vegetarian
Ingredients:
For the Pudina Chutney
| Ingredient | Quantity |
|---|---|
| Mint Leaves (Pudina) | 1 cup |
| Green Chilli | 1 |
| Garlic | 2 cloves |
| Ginger | 1 inch |
| Roasted Peanuts (Moongphali) | 1 tablespoon |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Britannia Cheese Spread – Roasted Garlic | 1 tablespoon |
| Water | 1/4 cup |
For the Roasted Vegetables
| Ingredient | Quantity |
|---|---|
| Garlic (finely chopped) | 4 cloves |
| Ginger (finely chopped) | 2 inches |
| Onion (thinly sliced) | 1 |
| Green Bell Pepper (Capsicum, thinly sliced) | 1 |
| Carrot (Gajjar, thinly sliced) | 1 |
| Green Beans (thinly sliced) | 1 cup |
| Cabbage (Patta Gobi, thinly sliced) | 1 cup |
| Soy Sauce | 1 tablespoon |
| Red Chilli Sauce | 1 tablespoon |
| Salt | to taste |
| Oil | 1 tablespoon |
Other Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Chutney (Date & Tamarind) | 2 tablespoons |
| Red Chilli Sauce | 2 tablespoons |
| Britannia Cheese Block (grated) | 1/4 cup |
| Spring Onion Greens (chopped, for garnish) | A few |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
-
Prepare the Crispy Noodles:
Start by boiling the hakka noodles. Bring a pot of water to a boil, add a pinch of salt, and cook the noodles until they are half-cooked (al dente). Once the noodles soften, drain the water and rinse them under cold water to prevent further cooking. -
Fry the Noodles:
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the half-cooked noodles in batches and fry until they are golden brown and crispy. Remove the crispy noodles and set them aside on a paper towel to absorb any excess oil. -
Make the Cheesy Pudina Chutney:
To prepare the chutney, blend together the fresh mint leaves (pudina), green chili, garlic, ginger, roasted peanuts, sugar, salt, Britannia Roasted Garlic Cheese Spread, and water in a blender. Blend until smooth and set aside. -
Roast the Vegetables:
Heat oil in a large pan over medium heat. Add the chopped garlic and ginger, and sauté until aromatic. Next, add the thinly sliced onion, green bell pepper (capsicum), carrot, green beans, and cabbage. Stir-fry the vegetables for 5-7 minutes, ensuring they remain slightly crisp. Add soy sauce, red chili sauce, and salt to taste. Stir well and cook for an additional 2-3 minutes. -
Assemble the Cheesy Chinese Bhel:
In a large mixing bowl, combine the fried noodles, roasted vegetables, and sweet date & tamarind chutney. Pour in the Cheesy Pudina Chutney, tossing everything together until well coated. -
Garnish and Serve:
Sprinkle the grated Britannia Cheese Block over the top and garnish with chopped spring onion greens. Serve immediately for a crunchy, cheesy, and flavorful snack!
Tips:
- Feel free to adjust the level of spiciness by adding more or less green chili or red chili sauce.
- You can experiment with other vegetables such as baby corn or mushrooms for additional flavors.
- For a tangier version, increase the amount of sweet chutney or add a dash of lemon juice.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 500 mg |
This Cheesy Chinese Bhel is an absolute hit at parties, or as a fun snack for movie nights. Its perfect blend of crunch, spice, and creamy cheese will leave you craving more! Enjoy the delightful burst of flavors in every bite.
