Chinese Bhel Street Style Recipe | घर पर चाइनीज़ भेल बनाने का आसान तरीका | Chef Sanjyot Keer

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Full written recipe for Chinese Bhel with Manchurian balls

Prep time: 30-35 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people

Manchurian balls
Ingredients:
CABBAGE| पत्ता गोभी 1.5 CUP (CHOPPED)
CARROT | गाजर 1/2 CUP (CHOPPED)
FRENCH BEANS | फ्रेंच बीन्स 1/2 CUP (OPTIONAL) (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI PASTE | हरी मिर्च कि पेस्ट OF 2-3 NOS.
FRESH CORIANDER | हरा धनिया 1 TBSP
SPRING ONION | हरे प्याज़ के पत्ते 2 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
SOY SAUCE | सोया सॉस 1 TSP
SUGAR | शक्कर 1 TSP
BUTTER | मक्खन 1 TBSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर 1/4 TSP
SALT | नमक TO TASTE
REFINED FLOUR | मैदा 2 TBSP
CORN FLOUR | कॉर्न फ्लोर 4 TBSP
Method:
In a large mixing bowl add the cabbage, carrot & all the remaining ingredients except refined flour & corn flour, mix everything well using your hands.
Further add the refined flour & corn flour for binding, mix it well & start smashing everything together gently, initially you’ll think that you’ve added too much flour but when the veggies release their moisture the mixture will come to the right consistency, after mixing it well if you think there is too much of moisture then you can add more corn flour & refined flour.
To check if the mixture is ready or not, scoop out some of the mixture using your fingers, if the mixture holds its shape you can move onto frying the manchurian balls.
Heat oil in a kadhai or a deep pan until it gets moderately hot, once the oil gets hot, start scooping out small portions of the batter & drop them in the hot oil, you don’t need to shape them a lot.
Do not stir the manchurian balls for a minute or two as it will cause them to split, once the manhurian balls form a layer around them, gently stir & cook them over medium low flame until light golden brown.
Once light golden brown, remove them from the hot oil using a spider & transfer them into a sieve, let them rest for 5-10 minutes, while the manchurian balls rest, increase the flame to high.
Once the manchurian balls have rested, add them back into the oil & flash fry for 1-15 seconds until golden brown & crispy.
Your crispy manchurian balls are ready.

Fried Noodles:
Ingredients:
BOILED NOODLES | उबले हुए नूडल्स 150 GRAMS PACKET
Method:
To make the fried noodles, heat oil in a pan or a kadhai until moderately hot & drop the boiled noodles very carefully in the oil, the oil will rise very fast so make sure that the vessel you’re using is very deep.
Don’t stir the noodles once you drop them in the oil, let them fry slowly, once the noodles form a disc, flip them using a pair of tongs & fry until light golden brown from both the sides.
Once fried, transfer them into a sieve & let them rest them for 4-5 minutes, then break the noodles gently to form fried noodles.
Your fried noodles are ready.

Assembly:
Ingredients
FRIED NOODLES | फ्राइड नूडल्स
MANCHURIAN BALLS | मंचूरियन बॉल्स
CARROT | गाजर 1/2 CUP (JULIENNE)
CAPSICUM | शिमला मिर्च 1/2 CUP (JULIENNE)
CABBAGE | पत्ता गोभी 1/2 CUP (SHREDDED)
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TBSP
VINEGAR | सिरका 1/2 TSP
RED CHILLI SAUCE | रेड चिली सॉस 2 TBSP
KETCHUP 2 TBSP
HOMEMADE SCHEZWAN CHUTNEY | होम-मेड शेज़वान सॉस 3 TBSP
Method:
In a large mixing bowl add the fried noodles followed by all the remaining ingredients & mix really well.
Your home made Chinese bhel made from scratch is ready.

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Chapters
Intro 0:00
Fried Noodles 0:58
Manchurian Balls 3:28
Assembly 6:58
Plating 7:47
Outro 8:24