Burmese Bhel

Burmese Bhel


    • 2-cups boiled noodles
    • 250 grams cabbage
    • 1 pomegranate
    • 3 tomatoes
    • 1-cup cilantro (coriander) leaves
    • Fried tortillas
    • Salt
    • Pepper powder
    • 2-tbsp. lemon juice
    • 2-tbsp. sugar
    • 200 grams green peas
    • 100 grams fine grams sev
    • 1-tbsp. green chili paste
    • Ghee
    • 1-coconut
    • curry leaves
    • 1/2-cup chaat masala


Chop cabbage. Remove pomegranate seeds. Chop tomatoes. Crush fried tortillas. Grind the peas. Add lemon juice, sugar and salt. Add salt and pepper to cabbage, tomatoes. Grate coconut. Add water and grind coconut in mixer. Squeeze all the coconut milk. In a pot, heat a little ghee fry the curry leaves. Mix all the ingredients. Coconut curry is ready.

In a plate add 2-tsp. noodles, spread salt and pepper powder. Spread 1-tsp. smashed peas and 1-tsp. full cabbage. Spread tortilla pieces over it. Decorate with fresh pomegranate seeds, sev and cilantro (coriander) leaves. Serve with coconut curry.