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If you are a fan of Indian street food, especially the tangy, spicy, and mouth-watering bhil, then this Oli Bhil recipe by from just what you need. With a perfect mix of sweet chutney, spicy thecha, and crunchy murmure, this recipe gives you that exact chatpata flavor you love from street stalls. this is the indian dish that we eat in our day to day life this dish have many type that we see in our day to day life.
In this article, we will explore step-by-step instructions from Madhura’s video, shared in simple English with lots of English words written in English for clarity. We’ll also include special tips for better taste and presentation.
What is Oli Bhil
Oli Bhil is a type of wet bhel made by mixing chutneys, chopped veggies, and farsan with puffed rice (murmure or churmure). It’s different from dry bhel as it uses more liquid ingredients and is served immediately to maintain its taste and crunch. this bhil is made by the using the water in the bhil
Ingredients Needed for Sweet & Sour Tamarind Jaggery Chutney
This chutney forms the base of Oli Bhil. It gives the sweet and tangy kick that every bhil needs.
Ingredients:
- 1/2 cup tamarind this is important to the bhil you can add more bhil also
- 1 cup water as you need you can add it in the bhil
- 1 cup jaggery if you have then you can add in the bhil
- 1/2 tsp black salt as your need you can add it in the bhil
- 1/4 tsp cumin powder this is also important for the bhil
- 1/4 tsp red chili powder this help to get better colure to the bhil
- 1/4 tsp chaat masala it help to get good test to the bhil
- A pinch of regular salt as you can add it in the bhil
Step-by-Step Recipe for Sweet Tamarind Chutney
- Soak 1/2 cup tamarind in 1 cup water overnight.
This makes it soft and easy to mash. this get you good test while eating - Add 1 cup jaggery to the soaked tamarind.
You can also pressure cook both together for 2-3 whistles on medium heat. or you can keep more time also - Mix until jaggery completely melts and blends with tamarind. or you can keep melt as you want
- Use a potato masher to mash the pulp well.
- Place a strainer on a bowl and strain the pulp.
- Add a little more water to the leftover pulp and repeat the mashing and straining 3-4 times. or you can keep more time also
- Now add spices:
- 1/2 tsp black salt as you need you can add in the bhil
- 1/4 tsp cumin powder you have then you can add
- 1/4 tsp red chili powder it get good colure to the bhil
- 1/4 tsp chaat masala this is also use to get better test
- A pinch of salt as you need you can add
- Mix well. Your sweet & sour chutney is ready
Green Chili Thecha Recipe (Spicy Chutney)
To make your bhel spicy and bold, Madhura prepares a quick green chili thecha.
Ingredients:
- 6-7 green chilies (chopped) or you can more chili also in it
- 3-4 garlic cloves you have then you can add it in
- Little ginger this is also important for the bhil
- Salt to taste as you need you can add
Method:
- Put all ingredients in a blender jar.
- Blend coarsely. Do not make a fine paste.
- You can also use mortar and pestle.
This thecha gives a real street-style punch to your bhel.
Now Let’s Make the Oli Bhel!
There are no fixed measurements in bhel. Add ingredients based on taste.
✦ Basic Ingredients:
- Churmure (puffed rice) as you need you can add in it
- Green chili this we use for getting good colure to the bhil
- Finely chopped onion this we also use for getting good test
- Finely chopped tomato this also we use to get better test
- Farsan (store-bought is fine)
- Sweet tamarind chutney as you need you can add
- Finely chopped coriander
- Fine sev (for topping) as you need you can add it in
Method to Mix Oli Bhel – Step by Step
- In a big pot, take churmure.
- Add green chilli thecha as per your spice level.
- Mix thecha well with murmure.
- Add onion, tomato, and farsan.
- Add coriander leaves and mix everything properly.
- Add 3-4 tsp of sweet and sour chutney (as per taste).
- Mix again thoroughly. Making in a pot helps mix all ingredients evenly.
- Now serve in a dish.
- On top, add:
- Extra chutney
- Onion
- Tomato
- Farsan
- Coriander
- Fine sev
