Cheeselings Bhel| Cheeselings Chaat

We, as a family, don’t buy biscuits all that often. Occasionally, though, when we feel like indulging, we pick up a packet of biscuits while grocery shopping, to nibble through a couple at a time. Parle Monaco Cheeselings are one of our favourites – those tiny puffed-up biscuits with a cheesy flavour to them. While we are at it, Cheeselings Chaat or Cheeselings Bhel is one of our favourite things to make with these little biscuits.

Using Cheeselings in bhel gives it a unique twist, and makes it taste absolutely fabulous. Do try out this crispy, crunchy, delicious Cheeselings Bhel, and I’m sure you will fall in love with it, too.

Let us now check out the recipe for Cheeselings Chaat aka Cheeselings Bhel.

Ingredients (serves 4):

1. 3 big fistfuls of Parle Monaco Cheeselings
2. 2 big fistfuls of roasted puffed rice or murmura
3. 1 big handful of fine sev aka omapudi
4. 2 tablespoons roasted or masala peanuts
5. 1 medium-sized onion, finely chopped
6. 1 small carrot, peeled and finely grated
7. 1 tablespoon finely chopped fresh coriander
8. 2 pinches of roasted cumin (jeera) powder
9. 2 pinches of black salt
10. 2-3 tablespoons of spicy green chutney or as needed
11. 3-4 tablespoons of sweet and sour tamarind chutney or as needed

Method:

1. Take all the above ingredients in a large mixing bowl.

2. Mix well.

3. Serve immediately.

Notes:

1. You may use any other ingredients of your choice in the bhel too, such as pomegranate arils, boiled and cubed potatoes, papdi, finely chopped cucumber and the likes. I have kept Monaco Cheeselings as the star ingredient here, and have limited the number of other ingredients so that their flavour comes through beautifully.
2. Click here to find the recipe I use to make the spicy green chutney.
3. Click here to find the recipe I use to make the sweet and sour tamarind chutney.
4. I have used puffed rice that has been roasted lightly, with a little salt and turmeric powder. You may use plain puffed rice instead, too.
5. To make roasted cumin powder, dry roast some cumin in a pan till it emits a lovely fragrance. Ensure that the cumin does not burn. When it cools down fully, grind to a fine powder in a mixer, and store in a clean, dry, air-tight jar. Use this roasted cumin powder as required.
6. Adjust the quantities of all the above ingredients as per personal taste preferences.
7. I have used store-bought fine sev here (Garden Nylon Sev). You can make your own at home, too. Using fine sev gives the best results here, as opposed to thicker varieties.
8. I always make bhel as per rough measurements, by the fistfuls. I don’t have exact cup measurements for certain ingredients here, but I think you will get the gist – use Cheeselings in the highest quantity, followed by roasted murmura, followed by sev.

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This post is for the Healthy Wellthy Cuisines group that I am part of. The members of this group cook for a particular theme every fortnight. This fortnight, all of us are cooking different types of dishes using biscuits.

Check out the interesting recipes using biscuits that the other group members have come up with:

No-Bake Swiss Roll by Jayashree| Oreo Energy Bites by Sasmita| Pizza Crackers by Swaty| Chocolate Nutella Tart by Vanitha| Chocolate Biscuit Cake by Poonam| No-Oven Biscuit Cake by Geetanjali| Marie Biscuit Cake by Rosy| Carrot Paneer Mousse by Veena| Biscuit Bhelpuri by Shalu| Easy Fruit Trifle by Mayuri

I’m sharing this recipe with Fiesta Friday #260. The co-hosts this week are Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens.