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From the M.D. kitchen
Chatpat Bhel
Bhel is Mumbai's beach-side snack: crunchy, tangy and ready in minutes. Mix it just before eating so it stays crisp. A spoon of M.D. Chatpat Masala gives it the sour, salty kick of a bhel stall.
- Time10 min
- Serves2
- Made withM.D. Chatpat Masala
How to make it
- If the puffed rice is soft, roast it in a dry pan for 2 minutes till crisp. Let it cool.
- In a big bowl, mix the potato, onion, tomato and peanuts.
- Add the green chutney, sweet chutney, Chatpat Masala and chilli powder. Mix well.
- Add the puffed rice and half the sev. Toss quickly with a spoon.
- Squeeze the lemon over, top with the rest of the sev and coriander, and eat straight away.
Step 1 of 5
In the kitchen
Kurmura, sev, chutneys and Chatpat Masala, ready to mix 
Toss it just before eating so it stays crunchy
Good to know
- Keep everything ready in bowls and mix only when you are about to eat. Bhel goes soggy in 10 minutes.
- No chutneys? Use 1 tbsp ketchup and an extra ½ tsp Chatpat Masala with the lemon.
- Add raw mango in summer for a sharper, fresher bhel.
Masalas in this recipe
Questions
How do I keep bhel crunchy?
Crisp the puffed rice first, keep the chutneys thick and mix just before serving.
What is chatpat masala?
A tangy, salty masala with dry mango, black salt and spices. M.D. Chatpat Masala works on bhel, fruit, chaat and even buttered corn.
Can I make bhel without onion?
Yes. Use chopped cucumber and boiled sweet corn instead. It stays fresh and crunchy.
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