Sukha Bhel with Barley Puffs | Zero Oil Recipe

I am sharing a healthy vegan and zero oil chaat recipe for the last day of this Cooking Carnival Blogging Marathon. It’s the sukha bhel recipe with barley puffs. Sukha means dry and basically this is a dry bhel recipe which is an easy grab and go chaat and perfect for mid-day hunger pangs. This recipe calls for a dry bhel chutney that can be prepared well ahead and stocked up. Once we have the dry chutney ready, this bhel can be assembled in no time.

When I saw, barley puffs in the local Indian grocery store; I was super elated and grabbed it right away. I have heard Whole Foods sell millet puffs but I have never seen them in the nearby store.  So when I saw barley puffs, my joy knew no bounds. I recently started a series about Gestational diabetes and healthy GD friendly recipes at IMC. With barley puffs, you can prepare a lot of recipes. I was super glad to start the IMC series with simple masala barley puffs recipe

barleypuffs

Barley Puffs

I wanted to post something with barley puffs here in my space too, so the first thing that came in my mind was sukha bhel. I love sukha bhel recipe and I prepare it with rice puffs. I adapted the green chutney recipe from Tarla Dalal. But the recipe got evolved in the due course and now my dry green chutney recipe measurements are completely different. I modified it as per our taste and go with 1:1 ratio of cilantro and mint. drybhel I explored and learnt a lot about chaat recipes and now that I have posted all the traditional ones, I can bring in fusion and healthy alternatives. (Stay tuned for the baked chaats and other alternatives this winter) So starting with this sukha bhel with barley puffs…

Ingredients:

For Dry/Sukha Green Chutney:

  • Tightly packed Cilantro – 1/4 cup
  • Tightly packed Mint – 1/4 cup
  • Green Chilly – 1
  • Roasted Gram Dal / Pottukadalai / Daliya – 1 tbsp
  • Hing – 1/4 tsp

Other Ingredients:

  • Puffed Barley – 3 cups
  • Roasted Gram Dal / Pottukadalai / Daliya  – 2 tbsps
  • Roasted Peanuts – 3 tbsps
  • Turmeric Powder – 1/4 tsp
  • Chaat Masala – 1/4 tsp
  • Cumin Powder – 1/4 tsp
  • Chopped Onion – 1/4 cup
  • Chopped Cucumber – 1/4 cup
  • Salt – 1 tsp
  • Chopped Cilantro – 2 tbsps
  • Lemon Juice – 1 tbsp

Prep-Work:

  • Sun dry the puffed barley for about 1 hour if its not crisp

sundriedbarley

  • Chop the cilantro, mint, cucumber and onion.
  • If you don’t have roasted gram dal, dry roast them and set aside.

sukhabhelchutneyprep

  • Grind the ingredients given under sukha green chutney without adding any water.

sukhabhelchutney

Steps:

sukhabhelpreparationsteps

  • Heat the kadai and dry roast the bhel in low heat for 3 to 4 minutes.
  • Make sure you keep stirring them.
  • Now turn the heat off and let it cool down for 5 minutes.
  • Then add all the masalas, chopped onion, cucumber, cilantro, roasted peanuts, gram dal, turmeric powder and salt too.
  • Mix them well and make the dry green chutney is mixed thoroughly.
  • Check for salt and adjust accordingly.
  • Just before serving, add the lemon juice and enjoy.

sukhabhel

That’s it. Healthy and yummy sukha bhel is ready.

Notes:

  • As I had roasted cumin powder I didn’t roast it along with the barley puffs.
  • You can add the masala along with barley puffs and dry roast them.
  • Adjust the salt and spices as per your preference.

Sukha Bhel with Barley Puffs | Zero Oil Recipe
A zero oil, diabetic friendly dry bhel recipe prepared with barley puffs. This sukha bhel with veggies and dry green chutney is perfect for the mid-day meal fixes.
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
For Dry/Sukha Green Chutney
  1. Tightly packed Cilantro - 1/4 cup
  2. Tightly packed Mint - 1/4 cup
  3. Green Chilly - 1
  4. Roasted Gram Dal / Pottukadalai / Daliya - 1 tbsp
  5. Hing - 1/4 tsp
Other Ingredients
  1. Puffed Barley - 3 cups
  2. Roasted Gram Dal / Pottukadalai / Daliya - 2 tbsps
  3. Roasted Peanuts - 3 tbsps
  4. Turmeric Powder - 1/4 tsp
  5. Chaat Masala - 1/4 tsp
  6. Cumin Powder - 1/4 tsp
  7. Chopped Onion - 1/4 cup
  8. Chopped Cucumber - 1/4 cup
  9. Salt - 1 tsp
  10. Chopped Cilantro - 2 tbsps
  11. Lemon Juice - 1 tbsp
Prep-Work
  1. Sun dry the puffed barley for about 1 hours if its not crisp
  2. Chop the cilantro, mint, cucumber and onion.
  3. If you don’t have roasted gram dal, dry roast them and set aside.
  4. Grind the ingredients given under sukha green chutney without adding any water.
Steps
  1. Heat the kadai and dry roast the bhel in low heat for 3 to 4 minutes.
  2. Make sure you keep stirring them.
  3. Now turn the heat off and let it cool down for 5 minutes.
  4. Then add all the masalas, chopped onion, cucumber, cilantro, roasted peanuts, gram dal, turmeric powder and salt too.
  5. Mix them well and make the dry green chutney is mixed thoroughly.
  6. Check for salt and adjust accordingly.
  7. Just before serving, add the lemon juice and enjoy.
  8. That’s it. Healthy and yummy sukha bhel is ready.
Notes
  1. As I had roasted cumin powder I didn’t roast it along with the barley puffs.
  2. You can add the masala along with barley puffs and dry roast them.
  3. Adjust the salt and spices as per your preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

 Loading InLinkz ...

39 thoughts on “Sukha Bhel with Barley Puffs | Zero Oil Recipe

  1. Pingback: 20 Spicy Indian Snacks - PepperLace

  2. I really need to get myself these barley puffs! The bhel looks so delicious :)
    I for some reason am not able to follow your blog Vidhya… I love all your recipes, I need to be more regular here :-)

  3. I must say you have tempted me through out the month..which is not fair :)..LOL..The street food has always been a favorite and you have served absolutely delicious, tempting one to us.
    the puffed barley looks cute, let me check out if I can get it here, the bhel looks tempting.

Would love hear back from you. Drop in your feedback and comments. Thanks