Scallops Bhel recipe
Ingredients for Bhel Puri Recipe
Two portions
| Hand divide scallops Extra large | 4 No |
|---|---|
| Turmeric powder | 1/2 Tsp |
| Salt | Pinch |
| Salt | 1 Tbls |
| Puffed rice (kurmura/murmura) | 1 Cups |
| Sev | 1/2 Cup |
| Roasted masala chana dal | 1/4 Cup |
| Roasted peanuts | 1/4 Cup |
| Puris crisp ( wheat crisp) | 8 |
| Onion | 1 Medium |
| Potatoes | 1 Medium |
| Tomato seedless chop | 1 Medium |
| Raw Fresh turmeric | 1 Knot ( peeled and fine chop) |
| Fine sev | 1/4 Cup |
| Ginger | 1″ Piece ( peeled n fine chop ) |
| Green chillies | 2-3 |
| Salt | To taste |
| Green chutney | 1 Tbls |
| Tamarind chutney | 1 Tbls |
| Garlic and red chilli chutney | 1 Tbls |
| Lemon juice | 1 Teaspoon |
| Fresh coriander leaves Chop | 2 Tbls |
Method
Step 1
Peel onion and chop finely. Clean coriander leaves, wash well and then chop finely. Boil potatoes, peel and cut into bite sized pieces. Wash, remove stem and finely chop green chillies.
Step 2
firstly dry roast the puffed rice in a kadai or pan till they become crisp. let them cool and combine puffed rice, Seed less chop tomato, Ginger chop, Raw Turmeric, onion, Fine sev, roasted chana dal, peanuts, potatoes, green chillies, half of the Fine sev and toss well. Add four crushed puris and mix. Add salt to taste. Add the three chutneys as per your taste and mix well. Add lemon juice and mix.
Step 3
2 Sprinkle scallops on both sides with salt . Heat 1 tablespoon oil nonstick Pan over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
Add 1 tablespoon butter to Pan n pinch turmeric powder , flip scallops and continue to cook, using large spoon to baste scallops with melted butter, Once cooked take it from the heat n scallops on Top Of bhel Puri bed Serve immediately with remaining puris to eat with.
Garnish with chopped coriander leaves and the remaining Fine sev.
Ingredients for Sweet Date And Tamarind Chutney Recipe
| Dates | 15-20 |
|---|---|
| Tamarind Pulp | 1 Cup |
| Cumin seeds | 2 Tteaspoon |
| Fennel seeds (saunf) | 1/4 Teaspoon |
| Jaggery (gur) grated | 1/2 Cup |
| Red chilli powder | 2 Teaspoon |
| Dry ginger powder | 1 Teaspoon |
| Black salt (kala namak) | 1 Teaspoon |
| Salt | To taste |
Method
Step 1
Wash and stone dates and chop roughly. Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder.
Step 2
Mix together dates, jaggery, tamarind pulp, cumin and fennel powder, red chilli powder, dry ginger powder, black salt, salt to taste and one Cup of water.
Step 3
Cook on medium heat till it comes to a boil, reduce heat and continue to cook for six to eight minutes. Cool and serve.
Garlic and chilli chutney
Ingredients for Red Chilli Garlic Chutney Recipe
| Whole Dried Chillies seeded | 6-8 No |
|---|---|
| cloves | 6 No cloves |
| Tamarind pulp | 1 Tbls |
| Sea salt | To Taste |
| Toasted sesame seed | 2 Tbls |
| Dedicated coconut | 4 Tbls |
Method
Step 1
Soak red chillies in one and a half Cups of water for half an hour. Drain
Step 2
Soak red chillies in one and a half Cups of water for half an hour. Drain
Step 3
Use as a topping on bhel puri or any chaat.
Green chutney
Ingredients
| Fresh coriander leaves chopped | 1 Cup |
|---|---|
| Fresh mint leaves chopped | 1/2 Cup |
| Green chillies chopped | 2-3 |
| Black salt (kala namak) | to Taste |
| Table salt | |
| Sugar | 1/4 Teaspoon |
| Lemon juice | 1 Teaspoon |
| Ginger | 1″ Piece |
| Garlic clove | 6-8 No |
| Red onion | 1 Medium |
| Yogurt | 1Tbls |
Method
Step 1
Process the fresh coriander, Red onion Peeled and roughly cut, ginger, garlic cloves,fresh mint, yogurt and green chillies in a blender to a smooth paste with a little water if required.
Step 2
Add the Table salt, black salt and sugar. Transfer to a bowl, add the lemon juice and mix well.
Serve with chat or Bhel Puri
