RECIPES

Burmese Bhel

Burmese Bhel
Cooking Time :15-20 mins
Servings :2-3
Level :Low
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Ingredients

  • 250 grams cabbage
  • 2 cup boiled noodles       
  • 1 seeded pomegranate (anar)       
  • 3 tomatoes
  • 1-cup cilantro (coriander/dhania) leaves      
  • 5 fried tortillas
  • 2 teaspoon salt      
  • 2 teaspoon pepper powder
  • 2 tablespoon lemon juice      
  • 2 tablespoon sugar
  • 200 grams green peas      
  • 100 grams fine grams sev
  • 1 tablespoon green chili paste      
  • 1 tablespoon clarified butter (ghee)
  • 1 whole grated coconut      
  • 5 curry leaves (kadipatta)
  • ½ cup chaat masala

METHOD

  • Remove pomegranate seeds.
  • Chop cabbage.
  • Chop tomatoes.
  • Crush fried tortillas.
  • Grind the peas.
  • Add lemon juice, sugar and salt.
  • Add Salt and pepper to cabbage, tomatoes.
  • Grate coconut.
  • Add water and grind coconut in mixer.
  • Squeeze all the coconut milk.
  • In a pot, heat a little ghee fry the curry leaves.
  • Add coconut milk with chilli paste and add salt and heat. 
  • Coconut curry is ready.
  • In a plate add 2 teaspoon noodles, spread salt and pepper powder.
  • Spread 1-teaspoon smashed peas and 1-teaspoon shredded cabbage.
  • Spread tortilla pieces over it.
  • Decorate with fresh pomograneate seeds, sev and cilantro (coriander) leaves.
  • Serve with coconut curry. 

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