RECIPE

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Chowpatiwali Bhujia Bhel

03 Sep 2016

INGREDIENTS

3 cups Haldiram’s Bhujia 1 tbsp oil 2 tsp finely chopped garlic (lehsun) 1/4 cup chopped spring onions whites and greens 1/2 cup thinly sliced capsicum 1/2 cup carrot juliennes 1/2 cup shredded cabbage 1/4 cup schezuan sauce (Available at all groceries) 1/4 cup tomato ketchup Salt to taste


METHOD

1.Heat oil, in a broad non-stick pan or a wok, add the garlic. Add spring onion whites and greens, capsicum, carrots and cabbage and sauté on high flame for 30 seconds. 2.Add the schezuan sauce, tomato ketchup and salt, mix well and cook on high flame for a few seconds. 3.Remove from flame and transfer into a deep bowl and allow it to cool. 4.Add Haldiram’s Bhujia and toss well. 5.Serve immediately garnished with spring onions. 6. You can serve on cabbage leaves to add a “wow” factor Bhujia.