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3 |
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16341 |
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8 |
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4.5/5.0 |
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 Occasion: Ramadan |
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Total servings: |
| Cuisine: Indian |
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Calories: |
| Effort: Average |
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Pre-Prep time: |
| Best for: All |
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Preperation time: |
| How to serve: Hot |
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Bhel Noodles recipe by Habib Akhtar.
It is Indo Chinese. Its Chinese ingredient gives a strange but lip smacking Indian twist. Bhel Noodles are Crispy Noodles with vegetables, tossed with sauce.
2 packets masala Maggi noodles
200 gm sprouts (moong, mooth, chola and black
chana )
2 tbsp roasted peanuts
4 green chillies (chopped finely)
4 tbsp coriander leaves (finely chopped)
2 onion (finely chopped)
10-12 curry leaves
4 tbsp fresh coconut (grated)
2 tsp red chilli powder
1 tsp mustard seeds
2 tsp lemon juice
2 tbsp capsicum (chopped)
6 tbsp oil
salt to taste
How to prepare :
Heat oil.
Add mustard seeds.
When the seeds begin to splutter, add onion and fry for 2 minutes.
Add curry leaves, green chillies and sprouted beans.
Cover and cook till soft.
After 8-10 minutes, add 4 cups of water. Add the Maggi noodles, masala cubes, red chilli powder and peanuts.
After a few minutes, add capsicum, coriander leaves and lemon juice. Put in a serving dish and sprinkle grated coconut on top.
Link to this recipe: http://www.pakistanifoods.com/recipe/Bhel-Noodles
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