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masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with 34 amazing images. masala pav recipe | Mumbai street style masala pav | masala pav roadside snack is a twist to famous pav bhaji which also features on fast food restaurant menu. Learn how to make Mumbai street style masala pav. To make masala pav, heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher. Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally. Then to make Mumbai street style masala pav, push the masala on the sides of the tava. In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally. Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute. Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides. Repeat steps 2 to 4 to make 3 more masala pav plates. Serve the masala pav immediately with lemon wedges. Quick and easy masala pav roadside snack, is made by stuffing spicy tomato-onion gravy inside butter-laden ladi pav. Sometimes, the masala pav is just roasted on the tava with butter, loads of coriander and pav bhaji masala. Ask for cheese along with it for a richer feel. The appealing colour of the Mumbai street style masala pav recipe, we will is the use of red chilli-garlic paste made using Kashmiri red chillies. Spicy food lovers can toss in some extra chilli powder for added spice flavour and enjoy it hot as a starter or evening snack. While serving don't forget to serve with lemon wedges. Freshly squeezed lemon juice adds the necessary tang to masala pav. You can also try other Mumbai street food snacks like Kanda Bhaji Pav and Samosa Pav and also check out our collection of Pav Bhaji Recipes. Tips for masala pav. 1. For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them. 2. You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji. 3. The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage. 4. Add the chilli powder. Spicy food lovers can toss in some more chilli powder. Enjoy masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with step by step photos.

For all who love garlic in any form, this chutney would do wonders to any recipe.

bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with 20 amazing images. We have brought you a very famous Mumbai Street Food, quick evening snack and Indian breakfast which is famous and widely eaten all over India that is bread pakora. Pokara are fritters which are derived from India. Usually, pakora's can be made with potatoes, brinjal, onions, paneer and many more. Bread pakora is a versatile recipe and is loved by all the generations also it is super quick and easy to make. Bread pakora can be made with and without stuffing. We have made bread pakora stuffed with potato filling. It is definitely a treat to your taste buds. For those who thought Vada Pav and Pav Bhaji to be the only bread-based roadside snacks, Bread Pakora is sure to be an eye-opener. We have divided the procedure of bread pakora into 2 steps, first to make the aloo stuffing, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes. Mixture for stuffing is ready!! Further, to proceed making the bread pakora. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper. Serve Punjabi bread pakora with aloo stuffing immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney. Although these batter-fried bread fritters are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the Kadhai customized to your taste. A perfect snack to have to have as an evening tea snack with a cup of hot Masala Chai or cool Falooda. Enjoy bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with detailed step by step photos and video below.

aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images. aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch. There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe. Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan. Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely. We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe. Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul. Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods. Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video.

masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with 24 amazing images. masala dosa is a popular South Indian breakfast dish served with piping hot sambar. So popular is the crispy masala dosa in India that it's a famous street food like Mumbai roadside masala dosa and served as restaurant style aloo masala dosa in all parts of the world. I prefer having masala dosa with coconut chutney for dinner to make a one dish South Indian meal. masala dosa is a thin crisp dosa, engulfed in a creamy and spicy potato bhaji, is folded up and neatly cut into four pieces. It’s worth learning how the pieces are smoothly whisked onto the plate in one swift move once done! An important part of making masala dosa recipe is the aloo masala. We show you step by step on making this popular aloo masala and it’s so tasty that you can have it as a sabzi. Notes on masala dosa recipe. 1. Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosarestaurant style masala dosa to spread easily in a circular motion. 2. To make restaurant style masala dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. The trick to get a crispy dosa is the dosa batter. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Masala Dosa, a tried-and-tested recipe that serves as a wholesome answer to the hungry palate! Learn to make masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with step by step photos and video below.

Manchow soup, an all-time favourite, this soup is an ideal starter for any meal. The sharp flavours of ginger and garlic merge beautifully with the fresh flavour of herbs like coriander and mint in this soya sauce based soup. Even the “one by two” option is enough, as this soup is so filling!

veg manchurian recipe | Mumbai street food vegetable manchurian | with 29 amazing images. veg manchurian recipe is a popular Mumbai street food vegetable manchurian. You cannot miss the inimitable smell of cooking garlic, onions and chillies of veg manchurian recipe , which will grab your attention even from 500 metres away! This ever-popular Chinese veg manchurian recipe is really easy to make. When you eat these deep-fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! just enjoy it! In Mumbai, every single Chinese push cart street vendor sells veg manchurian along with Chinese fried rice, hakka noodle and Manchow soup. Tips and notes on Manchurian balls for Mumbai street food vegetable manchurian. 1. Cabbage and carrot are the 2 most important ingredients for Veg Manchurian balls. You can even add french beans to this recipe if you like. Add the finely chopped garlic. You can even grate the garlic if you wish but it make sure there are no big pieces as they might be pungent to bite on. 3. Add plain flour as well. Plain flour gives crispiness to the Manchurian vegetable balls. 4. Take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian vegetable balls hold their shape. Tips on the Manchurian gravy for veg manchurian recipe . 1. Almost all Chinese cooking is done on a high flame to get an intense flavor. 2. Now add the cornflour-water mixture and cook for 3-4 minutes, while stirring occasionally. As cornflour does not dissolve in water, always stir the mixture well before adding it to any sauce or gravy. The reason for adding this is for the gravy to get thicker as it cooks. If the gravy is too thin after 3 to 4 minutes, you can add more of the cornflour-water mixture. But if the gravy is too thick, you can add more water or stock to it to adjust the consistency. Learn to make veg manchurian recipe | Mumbai street food vegetable manchurian | with step by step photos below.

palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with 20 amazing images. palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat is an interesting chatpata chaat, perfect for most occasions. Learn how to make palak pakora chaat. To make palak pakoda chaat, dip each spinach leaf in the prepared batter and deep-fry in hot oil or till the bhajias turn golden brown in colour from all the sides. Repeat with the remaining mixture to make more bhajias. Drain on an absorbent paper. Place 5 deep-fried bhajias on a serving plate, top it with 1 tbsp of meetha chutney, 1 tbsp curd, 1 tbsp teekha chutney and 1 tbsp onions. Finally, sprinkle little chaat masala, chilli powder and cumin seed powder. Serve the palak pakoda chaat immediately. Indian palak patta chaat is a nice simple Indian chaat recipe made with deep fried spinach pakodas topped with curd, chutney and some chaat masala and Indian spices. It is made from spinach pakodas which use spinach leaves that are dipped in a batter of besan and then deep fried. To the spinach pakora chaat we put some meetha chutney and drizzle some whisked fresh curds over. Then sprinkle some teekha chutney, onions, chaat masala and red chilli powder to complete the peppy flavour of chaat. This is loaded with crunchy savouries, juicy veggies, peppy chutneys and spices, which is guaranteed to tickle your taste buds. Try making meetha chutney and teekha chutney at home. If you like palak pakora chaat as an evening tea snack , look at our chaat recipe collection that is easy to prepare and are loved by all. Tips for palak pakoda chaat. 1. When you pick the palak leaves from the bunch, you can maintain a small portion of the stem. 2. Ensure to dry the palak leaves with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying. 3. Add water gradually to the batter. We need a thick batter so it coats the spinach leaves well. 4. It is best to use a whisk to mix the batter so there are no lumps remaining in the batter. 5. Deep fry not more than 3 to 4 leaves at a time, because too many leaves at a time might stick to each other. 6. You can adjust the proportion of chutneys as per your choice. 7. A garnish of chopped coriander would further accentuate the flavour of this chaat. Enjoy palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with step by step photos.

paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with 28 amazing images. paneer dosa is a popular Indian breakfast paneer dosa recipe. You can think of paneer dosa as a Chinese counterpart for the popular Masala Dosa, just that the usual potato masala is replaced with a fiery paneer chilli stuffing. The paneer chilli dosa stuffing has a spicy flavour and a wonderful texture, thanks to veggies like capsicum, cabbage, tomatoes, and more. It is important to use tomato ketchup in the paneer dosa stuffing because it balances the spiciness of the chillies. Notes on paneer dosa. 1. Add cabbage. Make use of any vegetables of your choice like baby corn, purple cabbage, bell pepper, carrot to give a nice bite to the spicy paneer chilly stuffing. 2. Add the paneer. Replace cottage cheese with tofu to make it vegan. 3. You can buy readymade paneer from a local dairy or supermarket in fresh or frozen form. In case the frozen paneer is too hard, submerge it in hot water for 15-20 minutes and get a soft texture. 4.To prepare paneer chilly dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. You can also try other interesting dosa recipes like the Rava Dosa and Neer Dosa. Learn to make paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with step by step photos and video below.

veg toast sandwich | veg masala toast sandwich | mumbai aloo sandwich | mumbai street food | with 22 amazing images. When you want a veg sandwich but are in no mood to settle for a plain one, go for this snazzy Veg Toast Sandwich which is actually a veg masala toast sandwich. Here, in veg toast sandwich generously buttered bread slices are sandwiched with juicy and crunchy vegetable slices and a dash of peppy chutneys and sandwich masala, and toasted till it acquires a wonderful golden hue, an aroma that makes you drool and a flavour that deserves the highest ranking! A garnish of crunchy sev adds to the drool-worthiness of this mumbai aloo sandwich snack. Make sure this veg toast sandwich is served immediately upon toasting, because the chutneys will tend to make the crisp bread soggy after a while. I grew up eating the mumbai aloo sandwich on the streets of Mumbai. The chutney is spicy and loads of butter is put on the sandwich to make it nice and crisp. You can see lines of Mumbaikar’s line up even in the peak of summer at Breach Candy, Juhu and many other places for this veg masala toast sandwich. Aside from veg masala toast sandwich try other Mumbai roadside recipes like Falooda or Bread Pakoda. Enjoy how to make Veg Toast Sandwich recipe with detailed step by step photos and video below.

masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack | with 24 amazing images. masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack can be set on the table in a matter of minutes. Learn how to make khichiya papad Indian street food. To make masala khichiya papad, roast a khichiya papad on an open medium flame till light brown spots appear on both the sides. Allow it to cool slightly, place it on a serving plate and press in the centre it with your palm to break it into pieces. Apply 1½ tsp melted butter evenly over it. Sprinkle 2 tbsp of cabbage, 2 tbsp of onions, 2 tbsp of cucumber, 2 tbsp of tomatoes and a little salt evenly over it. Top with 1 tsp of garlic chutney and 1 tsp of green chutney evenly over it. Sprinkle 1 tbsp nylon sev and ½ tsp lemon juice evenly over it. Repeat steps 1 to 6 to make 3 more masala khichiya papads. Serve immediately garnished with coriander. Crunchy to the core, and as tongue-tickling as a snack can get! The khichiya papad Indian street food is a scrumptious snack of crushed papads. What sets this Mumbai special roadside snack apart from other snacks is the use of melted butter and the variety of chutney and of course the sev used as topping. Keep all the ingredients ready but prepare this just before serving; otherwise the papad will get soggy with the juices of the vegetables and chutneys. When all these merge together in one mouthful, the experience is just too exciting. Khichiya papad are readily available in the market. But when you have time on hand, you can make khichiya papad at home. All you need is rice flour and a couple of spices which are found on most kitchen shelves. Tips for masala khichiya papad. 1. Remember to roast the edges of the khichiya papad also. 2. Your roasted khichiya papad is ready. Let it cool down before breaking it. 3. You can put the masala on the whole khichiya papad instead of breaking it into pieces. 4. masala khichiya papad is had as a one dish meal often as it has lots of filling. Enjoy masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack | with step by step photos.

Mumbai veg sandwich recipe | vegetable sandwich | simple veg sandwich | how to make sandwich at home | with 35 amazing images Mumbai veg sandwich recipe | vegetable sandwich | simple veg sandwich | how to make sandwich at home is the most famous snack available on the streets of Mumbai. Learn how to make Mumbai veg sandwich. To make Mumbai veg sandwich, first make the green chutney using coriander, spinach, bread slice, green chillies, lemon juice, salt and water. Trim off the edges of each bread slice and apply some butter and ½ tsp of chutney on it. Place a slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface. Arrange 5 cucumber slices, 4 potato slices and sprinkle some sandwich masala evenly over it. Arrange 4 tomato slices, 3 beetroot slices, 2 onion slices and again sprinkle some sandwich masala evenly over it. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Cut Mumbai veg sandwich into pieces and serve. Vegetable sandwich is a wholesome meal that you can feast on however short of time you are! You will find a sandwich ‘rekdi’ and a ‘bhaiyya’ making this plain sandwich at every corner of the street. Tips to make vegetable sandwich. 1. The main essence of this vegetable sandwich is the green chutney and sandwich masala. While you can buy the readymade chaat masala, if time permits try making it at home. 2. Make use of fresh bread slices only. 3. Don’t hesitate to sprinkle a generous amount of sandwich masala after each round of veggies. Each simple veg sandwich is neatly cut into six equal pieces and served with tomato ketchup and chutney. And not to worry if you like it piping hot… bhaiyya will be very happy to toast them for you. Besides this street style Vegetable Sandwich check out our collection of sandwich recipes which has recipes like Thai Sub Sandwich , Caramelized Onions and Cheese Panini , Cheese-N-Celery Sandwiches , Open Chunky Vegetable Sandwich , Burrata Cheese and Bellpepper Grilled Sandwich and many more. Enjoy Mumbai veg sandwich recipe | vegetable sandwich | simple veg sandwich | how to make sandwich at home with detailed step by step photos and video below.

chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich | with 21 amazing images. chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich is a quick snack which can be made in 5 minutes. All you have to do is make the chutney in advance. Learn how to make cheese chutney sandwich. To make chutney cheese toast sandwich, place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice. Spread 1 tsp of green chutney on each buttered bread slice. Place a cheese slice over one buttered-chutney bread slice. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it. Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter evenly over it. Repeat steps 1 to 7 to make 3 more toasts. Serve immediately with tomato ketchup. The Indian grilled cheese sandwich is a buttery and tasty toast that is much-loved by Mumbaiites. It is sold all across the city by roadside food vendors, and is surprisingly easy to replicate at home! It is completely enticing, though simple. The cheese chutney sandwich as the name suggests is buttered bread, lined with chutney, sandwiched with cheese and toasted till the cheese melts and mingles with the chutney. You can use cheese slices or grated cheese to make this street style cheese chutney sandwich, but just ensure that you are generous with the butter to get the authentic texture and taste. You can also try other Mumbai roadside recipes like the samosa sandwich and mysore masala dosa. Tips for chutney cheese toast sandwich. 1. You can avoid toasting the sandwich and carry it for picnics and travel. 2. A sprinkle of chaat masala on the cheese would enhance the flavour. 3. As a healthy variation, use multigrain bread instead of white bread. Enjoy chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich | with step by step photos.

dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with amazing 50 images. Dahi kachori is a very famous and loved chaat. So popular that dahi kachori chaat is easily available as Mumbai Street Food. Raj kachori is king of all the kachori's and is famously sold everywhere in India. This filling moong dal raj kachori chaat has found its own place in the good old streets of Mumbai! it’s a challenge to deftly bite into this king-sized snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience. This is my personal and favourite chaat recipe. I prefer making khasta kachori chaat on Sundays as I don't fall short of time and it is enjoyed by all the family members. A perfect raj kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. This flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this dahi kachori chaat is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The method to make raj kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. dahi kachori chaat is a perfect recipe for someone who loves fried food. To speed up the process of making raj kachori, prepare the chutneys in advance. I usually make them a day prior and refrigerate them. Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori chaat. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with moong, curds and chutneys and serve! Enjoy dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with detailed step by step recipe photos below.

Chinese bhel recipe | Mumbai roadside Chinese bhel | with 9 amazing images. Chinese bhel is a very popular roadside snack in Mumbai. Mumbai roadside Chinese bhel is made of fried noodles, perked up with crunchy veggies like cabbage and spring onions and splashes of tongue-tickling Oriental sauces. What happens when peppy Chinese flavours fuse with the all-time favourite bhel format? Well, you get Mumbai roadside Chinese bhel, so enjoy! The fried noodles is available readymade, or can be made at home. Once you have that ready, the rest is just chop and toss as this snack requires no cooking. Even kids can make Chinese bhel themselves and enjoy, with reduced spice levels. You can also try your hand at making other Mumbai roadside recipes like Mysore Masala Dosa or Roadside Hare Chane Ki Chaat. Serve Chinese bhel immediately before it turns soggy. Ensure you have all the ingredients ready and mix just before serving. Learn to make Chinese bhel recipe | Mumbai roadside Chinese bhel | with step by step photos below.
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