Bhel Puri – a crunchy, flavorful chaat, is one of the most popular street foods in Pakistan and India. This delicious snack is low in calories but packed with zesty flavors and crunchy textures. A traditional bhel puri is made with a variety of ingredients, one of them being the puri (deep fried crackers) which adds the crunch and also serves the purpose of a spoon to enjoy the chaat. We added a twist to the traditional recipe by replacing Puri with Biscuits (Crackers) and we have the Biscuit Bhel
Bhel means mixture and Bhel puri is all about textures. While a chaat generally has two or three basic ingredients, bhel puri has a lot more ingredients which includes puffed rice, sev, crumbled puri, onions, potatoes, three different chutneys and anything you would want in your chaat.
I was first introduced to this delicious snack in my childhood when a restaurant Lahore Chatkhara opened up in Lahore that served a variety of popular street foods. Our favorites on the menu were papdi chaat, dahi puri and bhel puri. My sisters and I used to choose one dish each as per our liking and totally did not share with one another (because it was soo good, lol) okay, no we did share because the portions served were generous and we were kids then. But Bhel Puri always was part of our order every time we went there and is still a favorite.
Replacing puri with biscuits (crackers) in Biscuit Bhel does not change the flavors of the chaat at all. It saves you from preparing those deep fried puris, unless you’re getting pre-made puris from the store. You can easily prepare this quick and jhat pat recipe in 10 minutes. It’s super easy, you can use the list of ingredients shared below and can add more as per your taste palate and liking. I do suggest using the ingredients mentioned because these are the basic ingredients for the dish but feel free to adjust as per your taste.
The star ingredients of this chaat are the three must-have chutneys that give this chaat that sweet, spicy, tangy and chatpata flavor. As bhel puri and this biscuit bhel is all about texture – the crispy puffed rice, soft but firm boiled potatoes, crunchy crackers (biscuits), crisp sev, sweet and spicy chutneys and small pieces of onions that squish as you bite into them (salivating??), all these together make this chaat/snack/street food a favorite and oh so delicious!
While you’re here do check out my other recipes and do follow for more delicious recipes coming up for Eid.
Biscuit Bhel (Bhel Puri with a Twist)
by Hirra Pervaiz June-25-2017
Biscuit Bhel – a sweet and spicy snack chaat of puffed rice, sev, vegetables and chutneys with a twist of cracker (biscuits)
Ramzan Mubarik! It feels so great to be blessed with another month of Ramzan this year, an entire month of blessings, preparations for Roza (Fasting) and of course Food (both Suhoor and Iftar). No Iftar (meal for breaking the fast at Maghrib prayers) is complete without Chaat on the Iftaar table and no Chaat is complete without at least one or two chutneys in it. Here are the 3 Must Have Chutneys for Ramzan
Chutney is a flavor-enhancer for any Chaat or other fried items like pakora, samosay, kachori etc. It may vary in texture – can be sweet or spicy, smooth or chunky and generally includes a combination of vegetables, fruits or herbs.
Green (Hari)Chutneyis the most popular and favorite of all Chutneys – a spicy and grainy chutney made with mint and coriander giving this concoction a beautiful green color. Mint adds freshness, while the addition of lemon enhances the flavors and also prevents discoloration. Adding tomato to the chutney gives it a nice flavor too.
This Chutney goes with all types of chaats and other deep-fried snacks likes samosas, pakoras, kachoris to add freshness and heat. Mixing a few tablespoons of Green Chutney with plain yogurt makes it Raita (a minty sauce with creamy yogurt base) that’s used as a condiment with Biryani, Pulao or Kebabs.
Mint Coriander Chutney (Green Chutney)
A full package of freshness, spiciness and tanginess combined makes it a favorite!
Prep time: Total time: Yield: Makes 1 Cup
1 Bunch Mint Leaves
1 Bunch Fresh Coriander Leaves, finely chopped
1 Medium Sized Tomato, chopped
8-10 Garlic Cloves
2 Tbsp Lemon Juice
3-4 Green Chilies, sliced
1/2 Tbsp Salt or to taste
1/2 Tbsp Red Chili Powder
1/2 tsp Chaat Masala Powder
Wash and chop the vegetables
Add all the ingredients in the blender, add 1 or 2 Tbsp of water so that the ingredients blend easily
Keep blending until all ingredients are well combined into a smooth paste.
Taste check, add more salt, red chili or lemon juice as required
Its ready! serve it as a dip, spread or condiment
This can be stored for about a week in the refrigerator
This can be also stored be freezing and can be used as needed, just thaw and use. It’ll become dark green in color upon freezing however the taste will remain the same
Tamarind and Date (Khajoor-Imli) Chutney – a sweet, spicy and tangy chutney made with tamarind and dates along with some spices making this a must have chutney for lip-smacking food. Sometimes used as a condiment with fried-food but mostly used as a sauce in chaats like Papdi chaat, Dahi Bhalla, Bhel Puri
Tamarind Date Chutney (Imli-Khajoor Chutney)
A sweet and sour chutney a perfect accompaniment with fried-foods and chaat
Prep time: Total time: Yield: Makes 1 Cup
1/2 Cup Tamarind(Imli)
1/2 Cup Dates, Pitted
1/2 Cup Brown Sugar
1/2 tsp Dry Ginger Powder
1 tsp Roasted Cumin Powder
1/2 tsp Red Chili Powder
1/2 tsp Red Chili flakes (optional)
1 tsp Salt or to taste
2 Cups Water or as required
boil the tamarind and dates in water
when they become soft add the brown sugar and the spice powders and salt. cook further till the sugar dissolves.
switch off the burner and let the mixture cool.
grind the chutney mixture to a smooth paste. sieve the chutney through a strainer. add more salt if needed.
if the chutney becomes too thick add some water to liquidize it
Tamarind (Imli) Chutney – a spicy and sour chutney made from tamarind and a few spices. This chutney has a liquid consistency and is a favorite one to add in all those Chaats to give it a more tangy flavor. Add it to your regular fruit Chaat for a kick of flavor and you’ll love it even more. This chutney can be frozen up to a month.
Tamarind Chutney (Imli Chutney)
A spicy and sour chutney to enhance flavors in your chaat to make it more flavorful and delicious
Prep time: Total time: Yield: Makes 1 Jar
1 Kg Tamarind (Imli)
1 1/2 liters Water
1/2 Kg Sugar
1 1/2 tsp Salt or to taste
1 1/2 tsp Red Chili Powder
1 Tbsp Chaat Masala
1 Tbsp White Vinegar
Wash dried tamarind and soak in water over night
Sieve the soaked tamarind and transfer to a wok.
Add sugar and put it on medium heat, until sugar dissolves. Now add salt, red chili powder, chaat masala and white vinegar.
When it starts to thicken, taste check, add more salt, red chili as required.
Remove from heat, cool and serve it as a dip or condiment
These 3 chutneys are a must-have at my home during Ramazan and all year through. They make all those Chaats so much exciting and flavorful. Try these in your Iftar Chaats and enjoy lip-smacking deliciousness.
These also make great Ramzan gift items, prepare the chaats, transfer in storage jars, label them and tie a ribbon around the jar and gift it – Fancy yet useful gift.
You can also set up a Chaat station at the next Iftaar you’re hosting, allow the guests to prepare their own chaat with all the ingredients set out on the table, some papri, boiled potatoes, boiled chickpeas, onions, sev and 3 must-have chutneys and you have your Chaat station ready!
Ramadan Kareem – the most awaited month of the year is here, the month of blessings, forgiveness and mercy. Every year I’m pretty excited about the month of Ramadan and this year is no different, there is so much of spiritual enlightenment, a festive feel, the urge to earn rewards and blessings, doing good to others, sharing, helping and caring, which makes this the best month of All! And of-course there is FOOD
The family waking up and having pre-dawn meal (suhoor/sheri) together, offering Fajr prayers, reading the Quran is such a serene and peaceful feeling and then the exciting part of the day is to wait for the Maghrib prayers to break the fast with the evening meal (iftar/iftari). This recipe of Chicken Cheese Balls is one of my favorite recipes for snacks, and it makes a delicious iftar item too (this is my mother’s recipe)
Whether it’s a get together, a birthday, iftaar or a craving my sisters and I would always ask our mother to make these delicious, cheesy and golden chicken balls. The cravings for fried food is generally very high in Ramadan, so these golden balls, that are crunchy on the outside and soft and cheesy on the inside are a perfect way to satisfy that craving. The recipe is so easy that you can make a batch, freeze it and fry whenever you have those Chicken Cheese Balls cravings.
My mother’s chicken cheese balls recipe is a favorite among family and friends. This recipe that I’m sharing is her classic version that we all love and hope it becomes a regular at your home too.
Chicken Cheese Balls
by Hirra Pervaiz June-11-2016
Chicken Cheese Balls! These crispy on the outside and soft and cheesy on the inside golden little balls are an easy, delicious and tasty snack
Prep time: Cook time: Total time: Yield: Makes 20 balls
2 Cups Chicken, boiled and shredded
2-3 Medium Potatoes, boiled and mashed
2 Eggs, boiled and mashed
2-3 Green Chilies, chopped finely
1 tsp Red Chili Powder
1 tsp Black Pepper Powder
1/4 tsp White Pepper Powder
1/2 tsp Salt, or to taste
1/2 tsp Mustard Paste
2 Tbsp Cornflour
3/4 Cup Cheddar Cheese, grated
Bread Crumbs for coating
Oil for frying
Mix together chicken, mashed potatoes and mashed eggs
Mix in all the seasoning along with green chilies and cornflour, until well combined
Make small balls of the mixture, dip each ball in egg and coat with bread crumbs. Refrigerate for 10-15 minutes
Heat oil over medium heat, fry the balls until golden. Serve with your favorite dip
You can make a batch of chicken cheese balls and freeze. Take out and fry till golden when needed
To add a little more cheese, Take about 1-2 Tbsp of the chicken cheese ball mixture and spread it on your palm. Place a cube of mozzarella cheese in the center and roll it into a ball,dip in egg, coat with crumbs and fry
Happy Father’s Day to all the Dad’s of the world. We don’t express our feelings to our dads mostly, but there’s hardly anything we can do without them. Like they say ” When all else fails, call dad!”
This father’s day just say it to him, how much he means to you and make it extra special for him. My father is the best father in the whole world, I know everyone says that but he really really is. He has been there throughout supporting and encouraging me to whatever I ever wanted to do. He encouraged me to go for all those crazy ideas that I ever had and I’m glad I did!
Being a father to his 3 daughters, he never felt his daughter’s are less than any son. Be it education, hobbies, future planning, hardships of life or anything, he has been my support system all in all. This father’s day I not only said it to my father how much I love him, but also shared this with so many others who wanted to say the same to their fathers. All this through my Father’s day Chocolate Bouquets and Chocolate Date Truffles
I just love doing this, making other happy, sharing love and bringing smiles. It brings so much joy to me, its amazing. While that’s what I did for clients, for my father I planned to make it special for him this Father’s Day. My father likes Savory Food, so it had to be the same and that’s when I came up with the idea of making Baked Chicken Cheese Discs.
If you’ve been following my blog and reading my posts, I shared a Creamy Chicken & Spinach Bakerecipe here. I improvised this recipe and turned it into these delicious, crispy and cheesy discs.I’m sure you’ll love these!
And the best thing about them is, you can fill up with your choice of filling and enjoy it as you fancy. Plus, these make a perfect Appetizer and Party Food. So, please your guests with this delicious appetizer.
Baked Chicken Cheese Discs
by Hirra Pervaiz June-21-2015
Baked Chicken Cheese Discs! The easiest appetizer to wow your guests, flavorful, crispy, cheesy and delicious.
Prep time: Cook time: Total time: Yield: serves 6
For Baked Chicken Filling
4 Tbsp Unsalted Butter
2 Tbsp All-purpose Flour
1 Cup Milk
1/4 Cup Cream
1/2 tsp Salt, or to taste
1/2 tsp Black pepper powder
1/4 tsp White pepper powder
1 Cup Chicken, boiled and shredded
1 Potato, boiled and mashed
1/2 Cup Spinach, boiled
1/2 Cup Sweet Corn
For Herb Butter Spread
3 Tbsp Salted Butter
3 Tbsp Cheese Spread
1/4 tsp Italian Seasoning
1/4 tsp Black Pepper powder
1 Garlic clove, minced
12 Bread Slices
1/2 cup Cheddar Cheese, grated
Oil for brushing
For Baked Chicken Filling: In a heavy bottom pan, melt butter over medium heat, add flour and mix until foamy. Now add milk stirring continuously using a whisk, to avoid lumps. Let boil and thicken. Remove from heat and add cream along with all the seasonings, now add chicken, potato, spinach and mix well. It will be thick in consistency
For Herb Butter Spread: In a bowl, mix together all the ingredients into a smooth spread
For Bread Discs: Take take two round cutters, one big and the other almost two size smaller than the big cutter. Cut each bread slice with the big cutter and to make a pair cut one of each pair with smaller cutter, making a ring.
Assembling: Generously spread Herb butter on the whole disk and put the bread ring over it, press slightly.Fill the ring with the prepared baked chicken filling and sprinkle grated cheese on the top
Preheat the oven to 180 degree Celsius. Lightly grease the baking tray with oil, place all the discs on the baking tray. Using a brush apply oil to the sides if the disk so its turn crisp and golden. Bake for 8-10 minutes or until cheese melts and discs are golden and crisp. Serve hot!
Veggie Lovers can skip chicken and add their choice of vegetables, capsicum, carrots etc.
This can be made with any type of filling, make it as healthy as you want and as cheesy as you fancy