Bhelpuri, a very popular street food in India happens to be my most favorite. Usually, puffed rice is mixed with a variety of ingredients like raw onions, tomatoes, boiled potatoes, different types of chutneys (sweet tangy + spicy mint), spice powders along with fine sev to prepare Bhelpuri. It’s one of the simplest snacks one can make in a jiffy, and it tastes quite good too. Recently, one of my blog friends posted about her food discoveries and that’s when I learnt about Mexican Bhel for the first time. Having not tried it at all, I did not know what went into it. I took up the task of finding similar recipes online, but none of them seemed too good to attempt. I resolved to prepare my own version of Mexican Bhel and tried making this dry version – it was quite loved at home. I have used the most basic ingredients usually used in the Mexican cuisine and added a few more ingredients for the Indian touch. I have used no oil to prepare this recipe and this is as low calorie as it can get.
To prepare Mexican Bhel
Serves – 2
Time to prepare – 10 mins
What I used –
- Baked Nachos, 10-15 ( I used a pack of store bought Cheese flavored Nachos)
- Onion, 1 medium
- Tomato, 1 medium
- Capsicum, 1 small (optional)
- Sweetcorn Kernels, 1/2 cup
- Boiled Red Kidney Beans/Rajma, 1/2 cup
- Lemon Juice, 1 tbsp
- Roasted Jeera Powder, 1 tsp
- Paprika Powder, 1 tsp
- Finely Chopped Coriander Leaves, 2 tbsp
- Chopped Jalapeno, 1 tbsp
- Salt, as required
How I made –
- Finely chop the onion, capsicum and tomato. While chopping the tomato, scoop out the juicy pulp and chop only the flesh part.
- Boil the sweetcorn kernels in some salted water for 4-5mins. Drain the water completely and set aside.
- In a bowl, add finely chopped onion, capsicum, tomato, coriander leaves along with boiled sweetcorn and red kidney beans. Mix well.
- Add roasted jeera powder, paprika powder, lemon juice and salt. Mix well.
- When the bhel has to be served, add roughly crushed nachos into this and give it a quick mix.
- Serve immediately.
- Red kidney beans have to be soaked in water for atleast 8hrs and cooked with some salt in a pressure cooker for atleast 4-5 whistles. The beans should not be overcooked to a mush.
- For preparing the roasted jeera powder, dry roast 2 tsp of jeera/cumin in a kadai until nice aroma comes up. Crush the roasted jeera/cumin in a mortar pestle to a fine/coarse powder.
- I used pickled jalapeno chillies out of a jar. They are quite tangy with a hint of spiciness. If you get fresh jalapeno chillies, that can be added too.
- If paprika powder is not available, it can be substituted with Kashmiri red chilli powder.
- Capsicum is optional but adds to the crunch of the bhel.
- Additionally one can add roughly chopped lettuce leaves. To increase the richness of the bhel, one can mix in some sour cream as well – makes the bhel saucy. I did not have any, so I have not used.
- Add the nachos just before serving, else they will become soggy.