MAGGI Bhel - Crispy Instant Snack Recipe By Devi Nischala

Cooking Time: 30-35 Minutes
Total Serves: 2

The Ingredient List

• MAGGI 2-Minute Noodles - 2 Packets
• Onions - 3
• Tomatoes - 2
• Peanuts – 50 Grams
• Poha – 50 Grams
• Puffed Rice - 100 Grams
• Kara Boondi - 50 Grams
• Sev - 50 Grams
• Sweet Tamarind Chutney - 2 Spoons
• Green Chutney - 1 Spoon
• Red Chilli Powder - 1 Spoon
• Cumin Powder - ½ Spoon
• Dhaniya Powder - ½ Spoon
• Salt - 1 Spoon
• Turmeric Powder - A Pinch 
• Coriander - 1 Cup
• Lemon - ½ 
• Oil - 500 Grams

The Easy Steps

1. Take ½ liter water to bowl and add 1 spoon oil, boil until get bubbles.
2. Once bubbles starts, add 2 packets of MAGGI Noodles and cook on low flame for 5 minutes.
3. Then filter with cold water to remove strains, once done make separate the noodles, keep dry for 30 minutes.
4. Take a pan and pour oil ½ litre, once oil boiled, add dried noodles, fry until noodles become crispy.
5. Remove from oil and keep on paper or tissue to release excess oil.
6. Once done, keep aside.
7. Make Shallow fry of peanuts.
8. Take a medium-size bowl.
9. Add poha, fried MAGGI, kara boondi, onions, tomatoes, fried peanuts and puffed rice.
10. Mix well. 
11. Then add, sweet tamarind chutney, green chutney, chilli powder, turmeric powder, dhaniya powder, cumin powder, salt, coriander ½ cup. 
12. And mix well
13. Finally, add sev and coriander for garnishing.
14. And Serve well.

Note:

• For Tamarind Chutney Preparation – Take 50 gms of tamarind and put in water to squeeze the juice, once extracted juice, boil until becomes thick, then add jaggery 25 gms to the taste with ½  spoon chilli powder.
• For Green Chutney Preparation – Take green chillies, cumin, and salt and grind 3 ingredients fine into a thick paste.