Maggi Bhel | Maggi Bhel Recipe | How to make Maggi Bhel
Maggi Bhel is a twist to the original bhel sold in many Indian streets. “Bhel” this word sure rings many bells in your heads. Bhel originated or we can call it associated from Mumbai beaches, it’s a savory snack made out of vegetables, puffed rice, and the unforgettable tangy tamarind or kajur sauce. Over the years it has metamorphized itself as per regional tastes and in turn, has many variations.
For e.g. in South India it’s made in various forms like Bangalore is called Churmuri which is a popular street snack in Bangalore. The same is different in West Bengal it’s called Jhal Muri, hal Muri is the Bengali (Kolkata) version of Bhel Puri. Its peculiar feature is the use of raw mustard oil which gives it a very pungent flavor. The difference between jhal muri and bhel puri is they use raw mustard oil.
Maggi Bhel is tongue tickler version for sure 😊 which I am sure will tickle all your senses. In this recipe, the noodles are dry toasted with a lot of ingredients, which are used for bhel. We have used roasted peanuts and pomegranate to enhance the flavor and bring extra crunch to the dish. Since we are using the Maggi tastemaker, which already contains a lot of salt please check before using salt.
Maggi Bhel | Quick & Easy Maggi Bhel
- 1 Pkt Maggi Noodles
- 1.5 Cups Onion Finely Diced
- 3/4 Cup Roasted Peanuts
- 1/2 Cup Sev Small
- 1/2 Cup Pomegranate
- 1/2 Cup Chopped Coriander Leaves
- 1 Cup Cucumber Finely Diced
- 1.5 Cups Tomatoes Finely Diced
- 2 Tbsp Diced Green Chilies Paste
- 1/2 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Chat Masala
- Salt to taste
- 2 Cups Puffed Rice
- 2 Tbsp. Tomato Ketchup
- 1 Pkt Maggi Taste Maker
How to Make Maggi Bhel ?
Mix 2 tbsp Tomato Ketchup in ½ packet Maggi Taste Maker nicely till they are mixed nicely without any lumps and keep it aside.
Break the noodles into small pieces/tiny bits and roast them till they turn slightly brown and crispy.
In a deep bowl, take roasted noodles add diced onion, tomato, diced green chilies, garam masala, chat masala, red chili powder salt to taste.
Then add the diced cucumber, puffed rice, pomegranates, roasted peanuts, sev, chopped coriander leaves, and finally the prepared Maggi tastemaker sauce. Mix them and add 1/4th lemon.
Know add all the ingredients nicely so that all of them are properly mixed together.
Enjoy Maggi Bhel before it becomes soggy and soft, it can remain crisp for around 10 minutes before it starts becoming soft and soggy enjoy the crisp, tangy, and tasty Maggi Bhel !!!!
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