Chinese Bhel

Have you ever indulged in Mumbai roadside food? Well if not, then here is your chance. This Indo-Chinese Bhel will definitely give you the roadside food experience while at home anywhere in the world. I reminisced my Mumbai Uni life when my bhabhi @amenameghani made me this. I hope you all enjoy it too.

Ingredients

• 1 packet spaghetti
• 1 cup cornflour
• Oil for frying
• 2 tbsp olive oil
• 1 tsp salt
• Water to boil
• 2 cups cabbage, julienned
• 1 capsicum, julienned
• 1 carrot, julienned
• 3 tbsp schezwan sauce
• 1 tbsp ketchup
• 1 tsp lemon juice
• 1 tbsp soya sauce
• 1/2 tsp sugar
• 1 tbsp vinegar
• Spring onions, to garnish

Method

• Boil spaghetti in water, oil and salt. Once ready, spread them out to cool.
• Coat them with cornflour and deep fry them.
• Lightly crush them into small pieces. Your crispy noodles are ready. Put some on a plate.
• Mix all the veggies together and layer on top of the crispy noodles.
• Mix all the rest of the ingredients in a bowl and pour over the bhel.
• Garnish with spring onions.

SCHEZWAN SAUCE

Ingredients

• 100 grams red chillies
• 3/4 cup garlic, chopped
• 1 tbsp coriander stalks, chopped
• 1 inch ginger, minced
• 1/2 cup oil
• 1 tbsp soya sauce
• 2 tbsp vinegar
• 1 tbsp sugar
• 1 tbsp salt
• 2 tbsp tomato ketchup
• A pinch of cinnamon powder
• 3 1/4 cups water
• 5 tbsp cornflour

Method

• Remove seeds from the chillies and soak them in hot water for 20 minutes.
• In a blender, add soaked chillies, garlic, coriander stalks and ginger. Blend into a paste.
• Heat oil in a pan, add the paste and cook for 2–3 minutes.
• Then add soya sauce, vinegar, sugar, salt, ketchup, cinnamon and cook for 5 minutes more.
• Add 3 cups of water to the sauce and bring to boil.
• In a bowl, mix cornflour with 1/4 cup water and make a paste. Then add this to the sauce to thicken.
• Cook for another 5 minutes and your sauce is ready.

Let me know when you try it!

xoxo

Zeeya J