Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, oats and puffed rice bhel. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Oats and puffed rice bhel is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Oats and puffed rice bhel is something that I’ve loved my entire life.
Find The Best Deals On Puffed Oats And Save Money. In general, bhel puri is made with puffed rice and sev (a vermicelli-like snack made from gram flour), both of which are available at Indian markets. This version is basically made from puffed rice, roasted chana dal, roasted peanuts, chaat masala, other spices and lemon juice. No liquid chutneys are added in dry bhel.
To begin with this recipe, we have to prepare a few ingredients. You can cook oats and puffed rice bhel using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Oats and puffed rice bhel:
- Get 1 packet saffola oats
- Prepare 100 grams puffed rice
- Make ready 1 cucumber
- Prepare 2 Tomatoes
- Make ready 1 Carrot
- Make ready 1 bowl pomegranate seeds
- Take 2 Small onions
- Get 1 bowl peanuts, cashew nuts and almonds
- Prepare 2 teaspoons oil
- Prepare 2-3 Strands fresh coriander leaves
- Prepare 6-8 Curry leaves
- Prepare 1 bowl jaggery and tamarind chutney / green chutney
- Get 2-3 teaspoons jaggery
- Take 2 teaspoons tamarind
- Take 1/2 teaspoon cumin powder
- Prepare as per taste salt
- Get 1/2 teaspoon red chilli powder
Want to see more Dishoom recipes? Indian Puffed Rice (Bhel Puri) Salad Sampling local cuisine while travelling is one of the quickest ways to meet a new culture head on; and street food is probably the best example of this! The food is honest, un-embellished and an instant doorway into the flavours, textures and fragrances of any country's cuisine. Add tomato, onion, boiled potato, coriander leaves one by one into the mixing bowl and mix it.
Instructions to make Oats and puffed rice bhel:
- Firstly dry roast the oats on low flame for 2 minutes. Keep stirring continuously and keep aside.
- Now take another pan heat 1 teaspoon oil and roast the peanuts, almonds and cashew nuts one by one and remove in a plate.
- Now heat 1 teaspoon oil put curry leaves, turmeric powder and red chilli powder stir and immediately add the puffed rice mix well sprinkle some salt and mix thoroughly. Turn off the flame and let all the roasted things cool down.
- Now take A thick pan and put the soaked tamarind, jaggery, salt, cumin powder, and 1 cup water. Put on flame and let it boil for few minutes on low flame to make the chutney. Once it's done place the pan in A big vessel of cold water to cool it faster.
- Meanwhile finely chop all the veggies and clean the pomegranate to get the seeds.
- Now take a big bowl put the oats, puffed rice, roasted peanuts, almonds, cashews, chopped veggies and toss well. Finally add the pomegranate seeds, chopped coriander and u pour the squeezed jaggery and tamarind pulp/chutney. Garnish with fresh coriander and some roasted nuts.
- Please note green coriander chutney can also be used. And add the chutney and veggies just before serving.
The food is honest, un-embellished and an instant doorway into the flavours, textures and fragrances of any country's cuisine. Add tomato, onion, boiled potato, coriander leaves one by one into the mixing bowl and mix it. Sprinkle some chaat masala, Roasted Cumin powder and black salt on it. Add farsan, roasted peanut, sev and lemon juice into the bowl and give a quick mix. Fry puffed rice in a tsp of oil if it is not crisp.
So that is going to wrap this up with this exceptional food oats and puffed rice bhel recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
