@swaadeishtehaar presents #bhelpuri on your plate... very tasty and nicely made... the tangy taste makes you go crazy as your palate feels bitterness, spicy and sweet at one time... this is a combination of masalas and lemon extract in which ingredients are tossed like
Boiled Potato diced or meshed
Sauces like soth and pudina
Bhel is often identified with the beaches of Mumbai, such as Chowpatty or Juhu. One theory for its origin is that it was invented at a restaurant called Vithal near Victoria Terminus. According to another theory, bhelpuri was contributed by the city's Gujaratis, who made it by adding complex flavours to the simple North Indian chaat. Gujarati housewives began making it, and invented several varieties like the pakodi puri, and as it spread many different communities like the Mangaloreans and Sindhismade their own versions.
Are you on diet and still want to enjoy tasty breakfast, lunch or dinner??
You just need to change the way you cook and you will get what you want. I love to cook because I can modify the dish and it's ingredients according to my needs.
So today I made this WEIGHT LOSS POHA.
It is light on stomach and keeps you fuller for longer time, easy to digest and completely gluten free. Plus it's a good source of instant energy. I would suggest you to use homemade ghee as it also promotes weight loss if it is consumed in small quantity.
So do try this amazing recipe!
Comment below if you love to see diet recipes here.
Weight loss Poha
1 cup poha
1/4 cup peanuts
1 tbsp ghee
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 sprig curry leaves
1 onion, finely chopped
2 green chillies, finely chopped
1 carrot, grated
1/4 capsicum, finely chopped
1/2 tsp turmeric powder
1/2 tsp pink himalayan salt
1/2 lemon juice
1. Add poha to strainer and pour some water over it. Rinse thoroughly with your hands. Let it soak till you prepare rest of the ingredients.
2. Heat a pan, add peanuts and lightly roast it on medium to low flame. Once roasted, remove it to the plate and keep aside.
3. Heat 1 tbsp ghee in same pan, add mustard seeds and fenugreek seeds, let it splutter.
4. Now add curry leaves, onion and green chillies. Saute it on medium flame until onions are lightly transparent.
5. Add turmeric and mix well.
6. Add carrot, capsicum and salt and cover it with lid. Let it cook for 3-4 minutes.
7. Now open lid and add in the soaked poha. Mix it well for 1 minute.
8. Add peanuts and lemon, mix well and switch off the flame.
9. Serve hot.