KANDHARI BHEL

KANDHARI  BHEL:
INGREDIENTS:           (serves 4)

Spicy  and delicious!

3  slices bread
Chaat masala to taste
Salt to taste
1  onion- chopped finely
2  green chillies- chopped finely
1  tbsp  chopped coriander leaves
1  cup (50 g) namkeen sev ( Bikaneri Bhujiya)
1  cup fresh red pomegranate seeds
2  tbsp sweet & sour chutney (given below)
2 tbsp mint chutney
Oil for frying
Lemon rings to serve
Quick sweet & sour chutney
1  tbsp dried mango powder
3  tbsp sugar
1/2  tsp roasted cumin seeds powder
1/4  tsp  red chilli powder
1/4  tsp  salt
1/4  tsp  garam masala
1/4  cup water

METHOD:

• Mix all ingredients of the sweet & sour chutney together in a small heavy bottomed pan. Cook on low flame, till all the ingredients dissolve properly and the chutney reaches the right consistency. Keep aside to cool.
• Cut bread slices into (1/4") tiny square pieces. Deep fry to a golden brown colour.
• Mix onion, pomegranate, green chillies and chopped coriander.
• Sprinkle some chaat masala.
• Add chutneys to taste. Mix well.
• Add fried bread cubes and the sev in the end just before serving otherwise the bhel turns soggy.
• Arrange one or two cabbage leaves in a bowl. Fill the prepared bhelpuri and sprinkle some more sev and pomegranate seeds on top.
• Serve immediately, garnished with lemon rings otherwise it tends to get soggy.