Dry roast them in a dry heavy pan till light in texture.
Cool a little in a large bowl.
Add all other ingredients, toss well.
Serve immediately with tea, coffee, or even hot chocolate.
Variations: One may use puffed wheat, popcorn, etc. instead of noodles. If one wants the bhel dried and spicier, omit green chutney and sweet chutney. Use finely chopped green chillies and more lemon, salt as per taste.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.