Recipe Link :- https://www.tarladalal.com/Mexican-Bhel-42617r -----------------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalMexican BhelBhel, the ever-popular Mumbai roadside snack is so popular all over the world that it has managed to fire people's imagination and spin out innumerable variants. This Mexican Bhel is our latest addition to the repertoire. It's quite easy to make and can be made from scratch at home. The idea is to bring together classic Mexican components like chunky salsa, crisp tortilla chips, sweet corn, capsicum and boiled rajma along with a handful of sev, to make a crunchy, tangy, pulpy Bhel. You can adjust the spice levels according to your taste. The Mexican Bhel is an innovative snack that you can serve at parties to boggle your guests' imagination! Mexican BhelPreparation Time: 20 minutes Cooking Time: 15 minutes Makes 4 servingsIngredientsTo Be Mixed Into A Salsa5 tbsp finely chopped tomatoes2 tbsp finely chopped onions1 ½ tsp finely chopped green chillies1 tbsp finely chopped coriander (dhania)1 tsp finely chopped garlic (lehsun)½ tsp dried basil2 ½ tbsp tomato ketchup½ tsp lemon juiceSalt to tasteFor The Tortilla Chips¾ cup whole wheat flour (gehun ka atta)¼ cup plain flour (maida)Salt to tasteWhole wheat flour (gehun ka atta) for rollingOther Ingredients¼ cup boiled sweet corn kernels (makai ke dane)¼ cup finely chopped coloured capsicum¼ cup soaked and boiled rajma (kidney beans)¼ cup grated processed cheeseSalt to tasteOil for deep-fryingFor The Garnish2 tbsp finely chopped coriander (dhania)2 tbsp sevFor the tortilla chips1. Combine the flours and salt in a deep bowl and knead into a soft dough using enough water.2. Divide the dough into 5 equal portions.3. Roll out a portion of the dough into a 175 mm. (7”) thin circle using a little whole wheat flour for rolling.4. Heat a non-stick tava (griddle) on a high flame and when hot, place the tortilla gently over it. Cook it lightly on the tava for a few seconds.5. Repeat steps 3 and 4 to make 4 more tortillas.6. Cut into small equal diamond shaped pieces using a sharp knife or a cutter.7. Heat the oil in a deep non-stick pan and deep-fry, a few tortilla chips at a time, on a medium flame till they are golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container till use.How to proceed1. Combine the salsa, sweet corn kernels, colored capsicum, rajma, cheese and little salt in a deep bowl and mix well.2. Just before serving, add the tortilla chips and toss gently.3. Serve immediately garnished with coriander and sev.