Khakra Bhel| Using Up Left-Overs

We have family visiting from Ahmedabad right now, which translates to a lot of (mostly unhealthy) snacks entering my kitchen,  from my beloved Gujarat. One such snack was a packet of lovely, lovely tomato-flavoured khakras from Sonalben Khakrawala. 

Note that I say ‘was’. There are no more khakras left now. All of them are gone, most devoured happily by the bub and the OH and me. The last few khakras that were left of the packet, I converted into a chaat today.  

The chaat, a totally spur-of-the-moment invention, was much loved by everyone at home. It was delish, making for a nice change from the regular chaats that we are used to. 

Here’s presenting to you the khakra bhel that I made today! 

Recipe:

Ingredients (serves 2-3):

  1. 1 cup puffed rice (pori)
  2. 1/4 cup fine sev (ompudi
  3. 2 tablespoons of spicy green chutney, or to taste
  4. 4 tablespoons of sweet chutney, or to taste
  5. 4 khakras, broken into pieces
  6. 1 medium-sized onion, finely chopped 
  7. 1 medium-sized potato,  boiled, peeled and chopped into small pieces 
  8. A few stalks of fresh coriander, finely chopped 
  9. 1 small cucumber, peeled and finely chopped 
  10. 2 pinches of roasted cumin (jeera) powder
  11. 2 pinches of black salt

Method:

Mix everything together, well. Serve immediately. 

Notes:

1. I didn’t roast the puffed rice that I used to make the bhel. If you have roasted puffed rice, you could use that too. 

2. I used tomato-flavoured khakras to make this bhel. You could use any other flavour you might have, or even plain khakras

3. Roast about 2 tablespoons of cumin till it emits a lovely fragrance, let it cool and grind to a powder. Store this powder in an air-tight box and use as required. This bhel needs just about 2 pinches. 

4. If you don’t have black salt, use ordinary table salt instead. I wouldn’t really recommend that, though. The black salt adds a beautiful fragrance to the bhel

5. Use a tender European cucumber that does not have any seeds. 

6. Here is the recipe for the spicy green chutney

7. Here is the recipe for the sweet chutney

8. Chopped raw mango and tomato would be great additions to this bhel. I skipped these two ingredients, though. 

You like? I hope you will try this out too! 

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4 thoughts on “Khakra Bhel| Using Up Left-Overs

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