Chinese Bhel

October 29, 2018mayurisjikoni



With Diwali, the Festival of Lights, comes not only the poojas and visits to the temples but also party time. Years ago our Diwali was marked with what we back then called ‘jaman’ meaning a meal. Diwali jaman was always at our place and it would be the traditional Gujarati fare with Gur na ladwa, 1 green vegetable, 1 sabji with a gravy and potato sabji, with two farsans like kachori, samosa, arvi na paan or dhokra. And not forgetting the dal, rice, pickles, papad, salad. Though that was a lot of hard work trying to feed around 20 -25 people, we all would look forward to this auspicious day.

Nowadays gone are the traditional jamans at my home and its been replaced by night dinners or parties. After Diwali festivities are over, that’s when I invite friends and family to my home. That means they usually want me to make something different. It can be Italian, Mexican, Chinese, South Indian or a variety of chaats.

I find making chaats for Diwali parties especially as starters just sets the right tone for a successful party. If  the tongue is not tantalized at the beginning of a party, then the mood tends to fizzle out. Some may say that the music is the most important, but lets face it people, khana achha nahi hua(if the food is not good) then the party is dead. When parties are not the sit down at the table affair then its best to have a variety of chaats as people can walk around, stand around etc and enjoy food. Making chaats may seem like a lot of work but there are lots of things that can be prepared or bought ahead. Chutneys can be frozen, make or buy sev, papdis, puris, boondis etc. I’ve even boiled chickpeas and sprouted moong a day ahead and kept it in the fridge. Pani for the pani puri is definitely made a few days ahead as that gives the spices to sort of do their job to make a lip smacking pani. On the day of the party only things like potatoes are boiled or bhallas are made, all depending on what you’ve planned to make. And hey things like chutneys, boiled potatoes, chickpeas, moong are all common for most of the chaats.

I’m so glad that Vidya who blogs at MasalaChilli suggested that we make chaat for Diwali party. It can be normal, mini whichever way we wanted to make it. By the way please take some time to visit Vidya’s blog  for traditional regional dishes.

This theme has given me the opportunity to do ‘a trail run’ of the chaat I had in mind- Chinese Bhel. I’ve not tasted this bhel in India but I hear its pretty famous as street food in Mumbai. However, on several occasions I’ve tasted it in Mombasa, at parties. It is quite different from the normal chaats that we know of.

Chinese bhel has got the crunch, the chatpata taste and the ‘I want some more’ factor which is common for all chaats. The usual Chinese Bhel is made using fried noodles, cabbage and carrot. I’ve used different vegetables to make it more interesting and its a great way to add a variety too. For the party feel, I served it glasses, but feel free to serve it in small bowls or normal sized bowls.

Lets make this coming Diwali not only pollution free.. smoke wise but also make a conscious effort not to use plastic plates, glasses, forks, spoons, knives, straws, etc. Say NO to fireworks and plastic this Diwali.

So lets get right to the recipe and feel free to add your choice of vegetables. Hubby suggested that I should make more sauce, (the one added to the stir fry) to keep on the side as some people may want the bhel a bit more wet. I also would suggest that leave some fried noodles on the side so that if anyone wants more crunch in their bhel they can add them.

chinese bhel 1

chinese bhel 5

chinese bhel 6

chinese bhel 3

chinese bhel 2



4 small servings or 2 big ones

1½ cups fried noodles

2 tbsp chickpea flour (besan, chana flour)

2 tbsp vegetable oil

1 tbsp sesame seed oil

1 cup peeled and grated carrot

1 cup grated broccoli

½ cup cooked sweet corn

½ cup bean sprouts

½ red pepper, finely chopped

½ cup spring onion – green part, chopped

¼ cup white part of spring onion, chopped

2 – 3 tsp schezwan sauce

2 – 3 tbsp tomato ketchup

2 tbsp water

1 tbsp lemon juice

1 tsp soy sauce

½ tsp salt

½ tsp pepper powder

2-3 tbsp chopped fresh coriander

2-3 tbsp pomegranate arils (dadam)

2 – 3 tbsp roasted peanuts,chopped

oil for deep frying

  1. First boil the noodles as per the instruction on the packet.
  2. Drain out the water and let the noodles cool down completely.
  3. Heat oil for deep frying in a pan or karai over medium heat.
  4. Sprinkle the chickpea flour over the noodles and mix gently with your hands so that the noodles get coated with the flour.
  5. When the oil is hot fry the noodles in small batches till it becomes crispy.
  6. Put the fried noodles on a kitchen towel so that it absorbs the extra oil.
  7. Mix tomato ketchup, water, schezwan sauce, soy sauce, lemon juice, salt and pepper together in a bowl.
  8. Heat both oils in a wide pan or wok over high heat.
  9. Add the grated carrot, broccoli, bean sprouts, red pepper, white part of the spring onions and corn.
  10. Stir fry the vegetables on high heat for 3-4 minutes.
  11. Take the pan off the heat.
  12. Add the roasted peanuts, the green part of the spring onion and the sauce mixture.
  13. Mix well.
  14. crush the noodles slightly and add to the vegetable mixture.
  15. Mix well. Spoon it into serving bowls and garnish with chopped coriander and pomegranate seeds.
  16. Serve with schezwan sauce on the side.



  • Generally shredded cabbage is used but I decided to use broccoli.
  • Use vegetables of your choice.
  • Adjust the amount of schezwan sauce according to your taste.
  • The fried noodles tend to stay a bit crispy for a long time, however its best to mix the noodles into the vegetables just 5-10 minutes before serving.
  • Stir fry the vegetables ahead but do not add the sauce till required.
  • Don’t reduce the amount of oil used. Its the oil that helps to retain the colour of the vegetables.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following chaat recipes:

Palak Pakodi Chaat


Idli Chaat


Mexican Bhel


Sending this recipe to the following event:








  • PepperOnPizza

    October 29, 2018 at 8:36 am

    A lovely twist on the Bhel, with broccoli, carrots, spring onions and sprouts, and yet retaining the tongue tickling flavours of a chaat. The images are so bright and colourful Ive been just sighing over them for a while. Definitely a great starter for any party!

    1. mayurisjikoni

      October 29, 2018 at 8:04 pm

      Thank you so much Sujata, it definitely is a great party starter as it tastes equally good when its cold.

  • The Girl Next Door

    October 29, 2018 at 9:47 am

    I adore Chinese Bhel. I used to love gorging on it by the roadside at Law Garden, Ahmedabad, but I’ve never tried making this at home. Thanks for the detailed recipe. 🙂

    1. mayurisjikoni

      October 29, 2018 at 8:03 pm

      Thanks Priya,and try it out as its quite easy to make.

  • poonampagar

    October 29, 2018 at 12:05 pm

    Have heard of Chinese bhel and seen the recipe on a cookery show on TV , but have not attempted it . Your post is inspiring me di, to give it a try soon. Loved the idea of coating the boiled noodles with chickpea flour before deep frying. Thanks for the lip-smaking share.

    1. mayurisjikoni

      October 29, 2018 at 8:02 pm

      Thank you so much Poonam, I actually loved the version I made as opposed to the one I’ve eaten out. Coating the noodles with flour helps it not to stick to each other when frying.

  • Sasmita Sahoo Samanta

    October 29, 2018 at 7:38 pm

    Ahaaa, I like this Chinese bhel really when get bored of having normal noodles. Such an awesome share for theme di !!

    1. mayurisjikoni

      October 29, 2018 at 7:57 pm

      Thank you so much Sasmita.. and what I like is the variety of different vegetables we can use. A good way to get kids to enjoy veggies.

  • Seema Doraiswamy Sriram

    October 30, 2018 at 6:18 am

    Di, I loved the idea when you suggested it at first. Now seeing your recipe it is perfect. I am making this for my diwali evening on saturday for sure.

    1. mayurisjikoni

      October 30, 2018 at 5:43 pm

      Thanks Seema, do share the recipe with us.

  • Jagruti Dhanecha

    October 30, 2018 at 11:14 am

    Being a chaat fan, I can put up with this healthy and delicious chinese bhel, But never tried at home. Such a colourful and easy to put together.

    1. mayurisjikoni

      October 30, 2018 at 5:42 pm

      Thanks Jagruti and try it.. easy and delicious.

  • Lata Lala

    October 30, 2018 at 11:30 am

    The best starter for any party and lived by masses. It’s my go to snack for children when they ask something really quick. With few sauted veges in fridge simply toss noodles and voila…
    Your Chinese bhel looks scrumptious and loved your little inputs too.

    1. mayurisjikoni

      October 30, 2018 at 5:42 pm

      Thank you so much Lata.

  • Monika

    October 30, 2018 at 11:59 am

    Looks gorgeous, so full of colour!

    1. mayurisjikoni

      October 30, 2018 at 5:41 pm

      Thank you so much Monika.

  • Shobha Keshwani

    October 30, 2018 at 12:05 pm

    I have been seeing this recipe in many blogs but still haven’t given it a try.. Your version looks so delicious and well presented.

    1. mayurisjikoni

      October 30, 2018 at 5:41 pm

      Thank you so much Shobha, do try it..its delicious.

  • spiceaffairs2016

    October 30, 2018 at 1:25 pm

    With all the colour full and crunchy veggies in the Chinese bhel it sure makes it a healthy snack to indulge in the Diwali festivities, loved the recipe.

    1. mayurisjikoni

      October 30, 2018 at 5:40 pm

      Thank you so much Soma.It sure will make a good Diwali starter.

  • Vidya Narayan

    November 1, 2018 at 3:36 am

    Beautiful array of vegetables, that lipsmacking sauce and a perfect Chinese Bhel to please the guests for Diwali – Adults and kids included! Loved the recipe, and I agree, the sauce needs to be made extra, looks super delicious red! As a Mumbaikar, I have always enjoyed Chinese Bhel outside railway stations and chaat corners. They add a lot of fried noodles which I don’t prefer and hence I make a similar version at home sometimes with more veggies and less noodles, just like you did. Btw, How cool is the idea of skipping cabbage and adding Broccoli!

    1. mayurisjikoni

      November 1, 2018 at 3:49 pm

      Thank you so much Vidya. Now I will have to try out the famous chaat in Mumbai.

  • Batter Up With Sujata

    November 1, 2018 at 5:56 am

    Wow Mayuri what a colourful and eye catching treat. I can imagine the crunchy and tongue tickling taste. Perfect starter for Diwali party. Awesome share.

    1. mayurisjikoni

      November 1, 2018 at 3:46 pm

      Thank you so much Sujata.

  • kritisinghal2403

    November 3, 2018 at 8:40 pm

    What a beautiful and lovely chaat….Loved the plethora of colors!

    1. mayurisjikoni

      November 3, 2018 at 8:42 pm

      Thank you Kriti.

  • FoodTrails

    March 19, 2019 at 8:00 pm

    Chinese Bhel is a famous street food in mumbai, me and my kids loved it.. though I made it only once or twice at home and that only after we moved to US. I liked the addition of sprouts in bhel and coating noodles with chickpea flour. I think it helps the noodles no to stick together while frying. Loved this chatpata share!!

    1. mayurisjikoni

      March 20, 2019 at 12:48 pm

      Thanks Swati, we love Chinese bhel and yes coating the noodles with flour makes it less sticky.

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