Cheesy Chinese Bhel Recipe
Cheesy Chinese Bhel Recipe is a fusion recipe of Chinese flavours and Indian bhel. Crispy fried noodles is tossed with roasted mix vegetables, cheesy pudina chutney and grated cheese to give you flavours that you will fall in love with.
In association with Britannia Cheese
Cheesy Chinese Bhel Recipe is a fusion recipe popular in the streets of Mumbai. It is made with crispy noodles tossed along with roasted vegetables in chinese sauces and cheesy pudina chutney. The flavour combination of Indian Chinese and Cheese are out of this world.
Spicy, crunchy and bright this Cheesy Chinese Bhel Recipe makes a great snack for anytime of the day.Chinese food is a hit among all when you make them for your party.
Cheesy Chinese Bhel Recipe is a recipe that you can serve as starters at any party. If you are serving Cheesy Chinese Bhel at a party them assemble the bhel just before serving or else the crispy noodles turn soggy.
Serve Cheesy Chinese Bhel Recipe with a thirst quencher like Kiwi Raw Mango Mint Masala Sherbet in the evenings.
Try our other interesting Bhel recipes:
10 M
15 M
25 M
4 Servings
Ingredients
- 150 grams Hakka Noodles For the Pudina Chutney
- 1 cup Mint Leaves (Pudina)
- 1 Green Chilli
- 2 cloves Garlic
- 1 inch Ginger
- 1 tablespoon Roasted Peanuts (Moongphali)
- 1 teaspoon Sugar
- Salt , to taste
- 1 tablespoon Britannia Roasted Garlic Cheese Spreadz
- 1/4 cup Water For the Roasted Vegetables
- 4 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 1 Onion , thinly sliced
- 1 Green Bell Pepper (Capsicum) , thinly sliced
- 1 Carrot (Gajjar) , thinly sliced
- 1 cup Green beans , thinly sliced
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , thinly sliced
- 1 tablespoon Soy sauce
- 1 tablespoon Red Chilli sauce
- Salt , to taste
- 1 tablespoon Cooking oil Other Ingredients
- 2 tablespoons Sweet Chutney (Date & Tamarind)
- 2 tablespoons Red Chilli sauce
- 1/4 cup Britannia Cheese Block , grated
- Spring Onion Greens , a few, chopped, for garnish
How to make Cheesy Chinese Bhel Recipe
To begin making Cheesy Chinese Bhel Recipe we will first make the crispy noodles.
Into hot boiling water add the hakka noodles and salt to taste. Boil the noodles until the noodles soften but is not fully cooked.
Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking.
Now we will deep fry the noodles.
Into preheated oil add the half cooked noodles and deep fry until golden brown and crisp. Keep aside.
To make the Cheesy Pudina Chutney, into a blender add the pudina, garlic, green chillies, ginger, roasted peanuts, sugar, salt to taste, Britannia Roasted Garlic Cheese Spreadz and water. Blend them all to make a smooth chutney. Keep aside.
Into a preheated kadai add oil, garlic, ginger, onions and saute for a few seconds.
Add the capsicum, carrot, beans and cabbage, sprinkle some salt. Stir fry on high heat for 2 to 3 minutes until the veggies are power cooked.
They should have a crunch and yet feel cooked. Finally stir in the soy sauce & the chilli sauce and stir. Turn off the heat. Keep aside.
The final step is to toss to make the chinese bhel.
Into a large mixing bowl, add the noodles, the veggies, the cheesy pudina sauce and the sweet and spicy sauce. Toss together until combined.
Add the grated britannia cheese and some fresh spring onions and give it a mix.
Transfer the Cheesy Chinese bhel to small serving bowl and serve immediately.
Serve Cheesy Chinese Bhel Recipe with a thirst quencher like Kiwi Raw Mango Mint Masala Sherbet in the evenings.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
