Chatpati Cheeseling Bhel
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Cheeselings
Wheat puffs
Masala peanuts
Chaat masala
Avocado
Sev
About Chatpati Cheeseling Bhel
Table of Contents
Cheeselings replace
puffed rice in this bhel which is just as delicious
- Cheeselings 2 cups
- Wheat puffs ½ cup
- Masala peanuts 2 to 3 tbsps
- Small onion, finely chopped 1
Step 1.Take wheat puffs, masala peanuts, onion, tomato, coriander leaves, cucumber and avocado in a mixing bowl and mix well.
Step 2.Add a pinch of chaat masala, black salt, green chilli and chilli powder and mix. Add salt and cheeselings and mix. Add lemon juice and mix well.
Read MoreIngredients
- Cheeselings 2 cups
- Wheat puffs ½ cup
- Masala peanuts 2 to 3 tbsps
- Small onion, finely chopped 1
- Small tomato, finely chopped 1
- Fresh coriander leaves, finely chopped 2 tsps
- Small cucumber, peeled and chopped ½
- Medium avocado, peeled, seeded and finely chopped ½
- Chaat masala 1 pinch + for sprinkling
- Black salt to taste
- Green chilli, finely chopped 1
- Red chilli powder ½ tsp
- Salt to taste
- Lemon juice 1 tbsp
- Sev for garnishing
- Fresh coriander sprigs for garnishing
How to Make Chatpati Cheeseling Bhel (Stepwise Photos)
Method
- Take wheat puffs, masala peanuts, onion, tomato, coriander leaves, cucumber and avocado in a mixing bowl and mix well.
- Add a pinch of chaat masala, black salt, green chilli and chilli powder and mix. Add salt and cheeselings and mix. Add lemon juice and mix well.
- Put cheeseling bhel in individual paper cones or supari cones and place them in individual shot glasses.
- Serve garnished with some sev and coriander sprigs.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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