MEXICAN BHEL | HOW TO MAKE MEXICAN BHEL | FUSION CHAAT RECIPE | મેક્સિકન ભેળ | SALSA RECIPE

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.

Preheat the oven to 180ºC.

Brush the tortilla with some oil on both sides.

Stack the tortilla. Using a pizza cutter or sharp knife cut into small squares.

Lay the squares in a single layer on a baking sheet. Use another one if necessary.

Bake the tortilla chips for 8-12 minutes. Check if they are crispy. If not bake further for 1-2 minutes.

Do keep an eye as they can burn easily.

Remove the baking tray from the oven.

Allow the chips to cool down in the tray.

Chop tomato, onion, cilantro, green chillis finely.

Add them in a mixing bowl.

Add tomato puree, lime juice, salt, pepper, cumin powder and red chilli powder if you are using any.

Mix well and keep on the side till required.

Mix all the ingredients (except for the salsa, cheese and sev) in a mixing bowl.

Spoon the mixture into serving bowls.

Top with some cheese and sev.

Add salsa and serve. Alternately, serve the salsa on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens