Mexican Bhel Recipe (Indo Mexican Street Food)

Ingredients

• 5 tbsp finely chopped tomato
• 2 tbsp finely chopped onion
• 1 1/2 tsp finely chopped green chillies
• 1 tbsp finely chopped coriander (dhania)
• 1 tsp finely chopped garlic (lehsun)
• 1/2 tsp dried basil
• 2 1/2 tbsp tomato ketchup
• 1/2 tsp lemon juice
• salt (namak) to taste
• 3/4 cup whole wheat flour (gehun ka atta)
• 1/4 cup maida (plain flour)
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• 1/4 cup boiled sweet corn kernels (makai ke dane)
• 1/4 cup finely chopped coloured capsicum
• 1/4 cup soaked and boiled rajma (kidney beans)
• 1/4 cup grated processed cheese
• salt (namak) to taste
• oil for deep-frying
• 2 tbsp finely chopped coriander (dhania)
• 2 tbsp sev

Steps

1. Combine the flours and salt in a deep bowl and knead into a soft dough using enough water.
2. Divide the dough into 5 equal portions.
3. Roll out a portion of the dough into a 175 mm. (7”) thin circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) on a high flame and when hot, place the tortilla gently over it. Cook it lightly on the tava for a few seconds.
5. Repeat steps 3 and 4 to make 4 more tortillas.
6. Cut into small equal diamond shaped pieces using a sharp knife or a cutter.
7. Heat the oil in a deep non-stick pan and deep-fry, a few tortilla chips at a time, on a medium flame till they are golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container till use.
8. Combine the salsa, sweet corn kernels, colored capsicum, rajma,cheese and little salt in a deep bowl and mix well.
9. Just before serving the mexican bhel, add the tortilla chips and toss gently.
10. Serve the mexican bhel immediately garnished with coriander and sev.