This recipe comes from a foodie ex-colleague of mine, who has been posting a lot about food on Facebook recently. I simply had to ping her and ask for a couple of her recipes, this one included. And am I glad I asked her for this recipe for chivda bhel?! It turned out to be a super-duper easy-to-make snack, one that is delightfully delicious and refreshing.
This snack uses Maharashtrian chivda, which has sugar in it, thus eliminating the need to add sweet chutney to it. Moreover, the coconut chips and raisins that are added to Maharashtrian-style chivda give a nice crunch to this bhel, which doesn’t call for the use of pori or puffed rice. There can be as many versions of this snack as your imagination allows, just like in case of the ordinary bhel. This post is all about the version I made.
Ingredients (serves 2):
2 cups Maharashtrian chivda (store-bought, I used the Garden brand)
1 small onion, finely chopped
1 small tomato, finely chopped
A small piece of semi-ripe raw mango, peeled and finely chopped
A few stalks of fresh coriander leaves, finely chopped
A handful of nylon sev (the really, really fine variety of sev, store-bought, I used the Garden brand)
A handful of aloo bhujia (store-bought, I used the Garden brand)
Lemon juice to taste
Mix all the ingredients well.
Add spicy green chutney if you want.
You could even add boiled potatoes, grated beetroot and/ or carrot to this dish.
Do you like the sound of this dish? I hope you will try it out too!
Last year, I enjoyed cooking up a variety of dishes using raw mangoes. I hope to do the same this year, too. 🙂
Click here to see all my posts about last year’s raw mango series.
This year’s raw mango experiments:
This chivda bhel is my third experiment for the series.