Question

write down process of making bhel also write down their ingredients sub English std 8th Bridge course​

Answer 1

Explanation:

WET BHEL

• 1/2 cup (165 g) of chopped boiled potatoes
• 1/2 cup (100 g) of chopped tomato
• 1 green chili
• 2 tablespoons (2 g) of fresh cilantro (dhania), chopped
• 1⁄2 tablespoon (7.4 ml) of lemon juice
• 2 teaspoons (10 g) of tamarind chutney (imli chutney)
• 2 teaspoons (10 g) of green coriander chutney
• 1 teaspoon (5.5 g) of salt or to taste
• 1/2 teaspoon (1 g) of red chili powder
• 1 teaspoon (2 g) of chaat masala
• Makes 4 servings

Dry bhel

• 1 cup (25 g) of puffed rice (mumura)
• 1 tablespoon (10 g) of unripe mango, chopped
• 1 tablespoon (10 g) of chopped red onion
• 1/2 teaspoon (2.5 g) of salt
• 1/2 of a green chili
• Zest of 1/2 a lemon
• 1 tablespoon (1 g) of chopped cilantro
• 10 roasted, shelled peanuts
• 2 tablespoons (19 g) of bhel sev
• 4 puris, broken
• 2 whole puris
• A squeeze of fresh lemon juice

Makes 2 servings

Method

1.)Toast the puffed rice for 1 to 2 minutes. Place a skillet on the stove and put 2 cups (50 g) of puffed rice (mumura) into it. Turn the burner to medium heat and stir the puffed rice as it heats. The puffed rice should become crisp, but not burned. Then turn off the burner and let the puffed rice cool before you spoon it into a serving bowl.

• If the puffed rice you bought is already crispy, you can skip this step.

2.) Chop the onions, potatoes, tomatoes, and green chili. Peel an onion and chop it until you get 1/2 cup (75 g). Take a peeled, boiled potato and cut it into 1⁄2 inch (1.3 cm) chunks. You'll need 1/2 cup (165 g) of the chopped potatoes. Then chop enough tomatoes to get 1/2 cup (100 g). Trim the stem from a green chili and chop it finely.

• If you dislike any of these ingredients, you can leave them out.

3.) Add the vegetables to the rice along with salty wafers and peanuts. Put all of the chopped vegetables into the serving bowl with the puffed rice and add 5 to 6 crunchy salty wafers (paapdi). Toss these on top so you can mix them into the bhel puri. Add 1 tablespoon (7 g) of chopped roasted peanuts as well.

• If you prefer, break the crunchy salty wafers into pieces before putting them in the bowl.
• If you can't find crunchy salty wafers, use your favorite type of crackers.

4.) Put juice, chutneys, chili powder, and masala in the bowl. Pour 1⁄2 tablespoon (7.4 ml) of lemon juice into the serving bowl. Spoon in 2 teaspoons (10 g) of tamarind chutney (imli chutney) and 2 teaspoons (10 g) of green coriander chutney. Then sprinkle these spices on top:

• 1 teaspoon (5.5 g) of salt or to taste
• 1/2 teaspoon (1 g) of red chili powder
• 1 teaspoon (2 g) of chaat masala

5.) Stir all of the ingredients to make the wet bhel puri. Use salad tongs or a large spoon to toss all of the ingredients with the puffed rice. The vegetables and spices should be completely combined.

Wait until you're ready to serve the bhel puri before you mix it together. If you're serving the bhel puri with additional crispy wafers, add them now.

6.) Garnish the bhel puri with crunchy noodles and cilantro before serving. Scatter 1/2 cup (75 g) of crunchy noodles (sev) and 2 tablespoons (2 g) of chopped fresh cilantro (dhania) over the bhel puri. Serve the bhel puri as a light snack along with your favorite refreshing drink.

Since bhel puri will quickly become soggy, avoid storing leftovers.

Answer 2

Explanation:

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