Olive Bhel Salad | How to make Olive Bhel Salad

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By Leonardo Food Products
Created on 19th Nov 2015
  • Olive Bhel Salad, How to make Olive Bhel Salad

Olive Bhel Salad is an authentic dish which is perfect to serve on all occasions. The Olive Bhel Salad is delicious and has an amazing aroma. Olive Bhel Salad by Leonardo Food Products will help you to prepare the perfect Olive Bhel Salad in your kitchen at home. Olive Bhel Salad needs few minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Olive Bhel Salad. This makes it easy to learn how to make the delicious Olive Bhel Salad. In case you have any questions on how to make the Olive Bhel Salad you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Leonardo Food Products. Olive Bhel Salad will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time10mins
  • Serves2People
Olive Bhel Salad

Ingredients to make Olive Bhel Salad

  • 5-6 mint leaves
  • 5-6 green chillies (roughly chopped)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons tamarind paste
  • 1/4 tablespoon salt
  • 1/4 teaspoon chilli powder
  • 1 teaspoon Hudson Canola Oil
  • 30 gms Brown sugar
  • 4 tablespoons sev
  • 4 tablespoons papadis (broken)
  • 1 onion (finely chopped)
  • 200 gms potatoes (peeled boiled and chopped into 2cm cubes)
  • 2 tablespoons Hudson Canola Oil
  • 8 Leonardo Hojiblanca Pimiento Stuffed Olives
  • 1 tablespoon Leonardo Hojiblanca Black Sliced Olives
  • For the Green Chutney:
  • 30 coriander leaves (chopped)
  • For the Date and Tamarind Chutney:
  • 50 gms dates (dried stoned and chopped)
  • For the Olive Bhel Salad:
  • 2 cups puffed rice

How to make Olive Bhel Salad

  1. Blend all the ingredients for the green chutney. Set aside.
  2. Blend the ingredients for the date and tamarind chutney till smooth. Set aside.
  3. Toss the salad ingredients together.
  4. To assemble, serve 3-4 tbsp of bhelpuri with 1 tsp each of the chutneys.

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