Mexican Bhel Recipe | How To Make Mexican Bhel | Tasty Snack Ideas | Mexican Chaat | Ruchi

puffed rice

🥗Healthier: quinoa puffs

💰Cheaper: corn puffs

Quinoa puffs are more nutritious, while corn puffs are budget-friendly.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories, and banana peppers are often cheaper.

Heat 1 tbsp of Oil in a pan.

Saute 2 tbsp of finely chopped Onion until softened.

Add 1 tbsp of finely chopped Garlic and sauté briefly.

Add 2 boiled, puréed, and strained Tomatoes to the pan.

Add the seasoning ingredients: 1 tbsp of Ketchup, 1 tbsp of Taco Seasoning, 1 tsp of Kashmiri Red Chilli Powder, 1/4 tsp of Cumin Powder, 1/2 tsp of Sugar, and 1 tsp of Vinegar.

Mix well and cook for 2 minutes, adding water to deglaze the pan as needed.

Turn off the flame and let the sauce cool completely.

Cut 2 Tortillas into small pieces; you can deep fry or bake them after applying Oil on both sides.

Heat Oil to medium hot and add the Tortilla pieces until they catch a little color, then remove them from the Oil.

In a bowl, toss together chopped red Capsicum, green Capsicum, yellow Capsicum, 1 diced Potato, boiled yellow Corn, 2 tbsp of soaked and pressure cooked Kidney Beans, 1 small finely chopped Onion, Coriander Leaves, and 2 finely sliced light Green Chillies.

Add Salt to taste and crush a few pieces of the fried Tortillas into the mixture.

Add the prepared Sauce to the mixture and mix well.

If desired, add Lemon juice or more Green Chillies for spice.

Plate the mixture, crush some Tortillas on top, and drizzle with more Sauce.

Grate Cheese over the top, then add Iceberg Lettuce, Jalapeno, Olives, and quartered Cherry Tomatoes.

Garnish with a few Coriander Leaves and serve with Tortilla Chips on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens