Chinese Bhel Recipe

Preparation time : 15 minutes
Cooking time : 20 minutes
Servings : 2

For Chinese Bhel
¼ medium Cabbage – shredded
1 small Carrot – julienned
1 small Capsicum – julienned
1 Spring Onion – chopped
2 tbsp Schezwan Sauce
1 tbsp Red Chilli Sauce
1 cup Fried Noodles
¼ tsp Vinegar

For Fried Noodles
2 cups boiled Noodles

For Manchurian
¾ medium Cabbage – chopped
1 medium Carrot – chopped
1 fresh Green Chilli – chopped
2 tbsp Coriander Leaves – chopped
1 inch Ginger – chopped
Salt to taste
2 tbsp Refined Flour
2 tbsp Corn-starch
½ tsp Black Pepper Powder

For Fried Noodles
In a kadai heat oil for frying and then add the boiled noodles in medium hot oil and then until light golden and crispy. Remove and keep aside for further use.

For Manchurian
In a bowl add cabbage, carrot, green chillies, coriander leaves, ginger, salt to taste, refined flour, corn-starch, black pepper powder and mix it properly and bring everything together.
Now deep fry them in medium hot oil until golden brown and crispy. Remove and keep aside for further use.

For Chinese Bhel
In a bowl add cabbage, carrot, capsicum, spring onion, schezwan sauce, red chilli sauce, fried noodles, vinegar and mix everything properly and serve immediately.
To make manchurian chinese bhel add the manchurian balls in the mixture of Chinese bhel.

(Recipe By Chef Ranveer Brar)

Leave a Comment