Tortilla Bhel Cups Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.Cut tortillas into small circles using a cookie cutter or a small bowl as a guide.
• STEP 3.Press the tortilla circles into a mini muffin tin to form cups.
• STEP 4.Bake the tortilla cups in the preheated oven for 8-10 minutes, or until crispy and golden brown.
• STEP 5.In a mixing bowl, combine puffed rice, chopped onions, tomatoes, cucumber, and cilantro.
• STEP 6.Add chaat masala, tamarind chutney, and green chutney to the bowl and mix well.
• STEP 7.Fill each tortilla cup with the puffed rice mixture.
• STEP 8.Garnish with sev (crispy chickpea noodles) and a sprinkle of chopped cilantro.
• STEP 9.Serve immediately and enjoy!

Cooking Tips

• You can make the tortilla cups in advance and store them in an airtight container for up to 2 days.
• Feel free to customize the filling by adding ingredients like boiled potatoes, roasted peanuts, or chopped mango.
• Adjust the amount of chutneys and spices according to your taste preferences.

Storage and Serving

• Tortilla Bhel Cups are best served immediately after assembling to maintain their crispiness.
• If you have any leftover puffed rice mixture, store it separately in the refrigerator for up to 2 days.
• You can also serve Tortilla Bhel Cups with a side of mint chutney or yogurt for dipping.