🌶 Recipe for Jain Mexican Bhel
Think of it as the best of both worlds: the fiery, vibrant flair of Mexican spices combined with the chaat-style tanginess of bhel puri, all made Jain without sacrificing flavor. Ideal for party appetizers, teatime snacks, or when you're simply in the need for something strong and reviving.

This is a crispy, spicy, tangy, and completely sattvik Jain Mexican Bhel. No worries—no garlic, no onion!

 Ingredients Required for 2–3 Servings

Base Ingredients:

• Two cups of murmura, or puffed rice
• Half a cup of sweet corn, cooked
• Half a cup of chopped green, red, or yellow capsicum
• Half a cup of firm, tomatoes, diced
• Half a cup of raw mango, chopped or grated (optional for tang)
• Half a cup of shredded cabbage
• Two tablespoons of cucumber, cut finely
• 1–2 tablespoons of chopped coriander leaves
• Half a cup of crumbled tortilla or nacho chips

For Jain Salsa:

• Two ripe tomatoes (boiled, peeled, and puréed)
• One teaspoon of grated ginger
• One or two green chilies, either pasted or finely chopped
• Half a teaspoon of cumin powder
• Half a teaspoon of red chili powder or paprika
• Half a teaspoon of sugar
• Add salt to taste
• One teaspoon of lemon juice
• One teaspoon of oil

For the Optional Creamy Spin – Jain Mayo Dip:

• Two tablespoons of Jain-friendly mayonnaise
• One teaspoon tomato ketchup (without garlic or onions)
• A dash of chili flakes
• Lemon juice squeeze

Complete Step-by-Step Guide

Step 1: Prepare the Jain Salsa

1. In a pan, heat the oil. Add the green chile and ginger. Lightly sauté.
2. Add the red chili powder, cumin powder, tomato purée, salt, and sugar.
3. Cook for 5 to 6 minutes on low, or until slightly thickened. Pour in some lemon juice. Allow to cool.

A excellent way to prepare ahead of time is to keep this in the refrigerator for a day.

Step 2: Prepare the New Components

1. Boil sweet corn and let it cool.
2. Finely chop all vegetables, including mango, cucumber, tomato, and capsicum.
3. Because bhel turns mushy easily, have everything ready before mixing!

Step 3: Put the Mexican Bhel Together

1. In a sizable mixing bowl, mix together:
   • Rice that has been puffed
   • Boiling corn
   • Chopped lettuce, cucumber, tomato, mango, and capsicum
   • 2–3 tablespoons of Jain salsa (to taste)
   • If necessary, add salt, chili flakes, and lemon juice
   • One tablespoon of Jain mayo dip is optional for creaminess
2. Gently and swiftly stir everything together.

Step 4: Garnish & Serve

1. On top of:
   • Crushed tortilla chips or nachos
   • Chopped coriander
   • Additional salsa drizzle or a chili mayo swirl are optional

 Modifications & Serving Suggestions:

• Black beans or steamed rajma: (if used in your Jain cooking)
• Cubes of paneer: lightly sautéed
• Guacamole or slices of avocado: for added creaminess
• Turn it into a Chaat Bar: Let guests create their own bhel by arranging puffed rice, vegetables, dips, and toppings in separate areas

 Tips & Storage

Puffed rice and chips quickly become mushy, so only assemble when ready to eat.

For easy assembling, keep the chopped vegetables and salsa ready in the refrigerator.

Concluding Remarks

Fun, spicy, and very fulfilling, this Jain Mexican Bhel strikes the ideal mix between salsa zing and chaat crunch while remaining completely sattvik. Street food vibes that are both Jain-approved and guilt-free.