How to make Spicy Paunk Bhel -

This version of bhel is simply delicious too – fresh jowar mixed with bhel ingredients and served in papad cones.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paunk, Maide ki Papdi (मैदे की पापड़ी)

Cuisine : Gujarati

Course : Snacks and Starters


For more recipes related to Spicy Paunk Bhel checkout Paunk ke Vade , Spicy Paunk Bhel . You can also find more Snacks and Starters recipes like Paneer And Pineapple Stir Fry Masala Khichiya Papad Corn Tomato Bharta on Toast Oats Uttappam

Spicy Paunk Bhel

Spicy Paunk Bhel Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Spicy Paunk Bhel Recipe

  • Paunk 1 1/2 cups

  • Maide ki Papdi crushed 3-4

  • Onion chopped 1 large

  • Tomato deseeded & chopped 1 large

  • Potato diced, boiled 1 large

  • Green chutney 2 tablespoons

  • Garlic and red chilli chutney 1/4 teaspoon

  • Lemon juice 1 teaspoon

  • Fresh coriander leaves chopped a few sprigs

  • Raw mango chopped (optional) 4 medium

  • Salt to taste

  • Papad (punjabi) 4 medium

  • Oil 1 teaspoon

  • Pepper sev 1/2 cup

Method

Step 1

Dry roast papad with a little oil on a tawa till just done. Quickly fold into cone shapes and keep in airtight jars till required.

Step 2

To make bhel, combine paunk, maide ki papdi, onion, tomato, potato, green chutney, garlic chutney, lemon juice, fresh coriander leaves, raw mango and salt. Toss well.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.