How to make Indian Bhel Scallops & Puffed Rice with Rohit Ghai of Jamavar London

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Rohit Ghai of restaurant Jamavar London shows us how to make Bhel Scallops with Puffed Rice.


Ingredients for Bhel Puri Recipe
Two portion

Hand divide scallops Extra large 4 no
Turmeric powder 1/2 tsp
Salt pinch
Butter 1 Tbls
Puffed rice (kurmura/murmura) 1 cups
Sev 1/2 cup
Roasted masala chana dal 1/4 cup
Roasted peanuts 1/4 cup
Puris crisp 8
Onion 1 medium
Tomato seedless chop 1 medium
Raw turmeric 1 knot ( peeled and fine chop)
Fine sev 1/4 cup
Ginger 1" piece ( peeled n fine chop )
Green chillies 2-3
Salt to taste
Green chutney 1 Tbls
Tamarind chutney 1 Tbls
Garlic and red chilli chutney 1 Tbls
Lemon juice 1 teaspoon
Fresh coriander leaves Chop 2 Tbls


Step 1
Peel onion and chop finely. Clean coriander leaves, wash well , remove stem and finely chop green chillies.

Step 2
firstly dry roast the puffed rice in a kadai or pan till they become crisp. let them cool and combine puffed rice, Seed less chop tomato, Ginger chop, Raw Turmeric, onion, Fine sev, roasted chana dal, peanuts, green chillies, half of the Fine sev and toss well. Add four crushed puris and mix. Add salt to taste. Add the three chutneys as per your taste and mix well. Add lemon juice and mix.

Step 3
2. Sprinkle scallops on both sides with salt . Heat 1 tablespoon oil nonstick Pan over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.

Add 1 tablespoon butter to Pan n pinch turmeric powder , flip scallops and continue to cook, using large spoon to baste scallops with melted butter, Once cooked take it from the heat n scallops on Top Of bhel Puri bed Serve immediately with remaining puris to eat with.
Garnish with chopped coriander leaves and the remaining Fine sev.

4650 | Chefs | Cooking


Written by The Chef's Circle

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