Skip to main content

Cheese Bhelpuri

Bhelpuri is a savoury snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce. Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu. Bhelpuri is thought to have originated within the Gucafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability. It is also said to be originated from Bhadang, a spicy namkeen from Western Maharashtra. Dry Bhel is made from Bhadang, The Kolkata variant of Bhelpuri is calledJhaal Muri (meaning "spicy puffed rice"). A nativeMysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.[A dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, coriander and lemon juice. Todays Cheese Bhelpuri is a delicious version of traditional bhelpuri. I’m sure you all will love it.

Preparation time :  5 minutes
Cooking time : 2 minutes 
Serves : 4 

Ingredients :  
1 big bowl of puffed rice 
1 tsp sesame seed  
½  tsp poppy (optional ) / can use whole cumin
1 tsp mustard oil  
1 tsp pickle oil ( if available) 
1 onion finely sliced 
1 tbsp carrot fine julienne 
1 tbsp beetroot fine julienne
2 green chilly finely chopped or to taste 
1 tbsp tamarind chutney
½ tsp finely chopped coriander (optional) 
4 tbsp grated regular cheese
salt n pepper to taste
Methods of Cooking :
 Take a pan heat mustard oil add sesame seed n poppy seed/ cumin whatever you are using. As the seed start popping add sliced onion and vegetable julienne. Give all a good toss using salt pepper n green chilly. Put off the flame then mix pickle oil to it if using. Mix well . Take puffed rice in a bowl add the cooked veggie masala to it. Sprinkle grated cheese the more the merrier. Now add tamarind chutney. To add more crunch you can top it with bhujia and sev. Add little green n freshness with finely chopped coriander. Mix n munch immediately this yummy cheese bhelpuri.

Happy Cooking!


Popular posts from this blog

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.