Place the fried crispy noodles in a large wide mixing bowl. Break up any large clumps gently with your hands so the noodles are loose and airy. Add roasted peanuts and optional farsan/sev; toss gently to combine.

Vegetables

Prep vegetables

Make sure all vegetables are finely julienned/shredded and dry (pat with a paper towel if needed). Add red and green bell pepper, carrot, cabbage, and the white part of spring onions to the bowl with noodles and peanuts.

Reserve the green parts of the spring onions and chopped cilantro for garnish; add most of the whites into the mix for crunch and mild onion flavor.

Sauces & Seasonings

Make the dressing

In a small bowl, whisk together tomato ketchup, hot red chili sauce, light soy sauce, vinegar, tamarind chutney (if using), lemon juice, chat masala, salt, and freshly ground black pepper until smooth.

Taste the dressing and adjust: add more chili sauce for heat, more tamarind or ketchup for tang/sweetness, or a pinch more salt if needed.

Drizzle the dressing evenly over the noodle-vegetable mixture. Add the teaspoon of oil if using—this helps coat the noodles lightly and distribute the sauce without sogginess. Toss gently but quickly with two large spoons or your hands until everything is evenly coated. Work briskly so the noodles remain crunchy.

Finishing & Serve

Final assembly

After tossing, immediately check seasoning and add lemon juice or chat masala to taste. Sprinkle chopped cilantro, reserved green onion tops, and optional crispy fried garlic/shallots on top. If you like extra heat, sprinkle the chopped green chilies.

Serve Bombay Chinese Bhel immediately in individual bowls or on a platter so the noodles stay crisp. If preparing ahead, keep the dressing and vegetables chilled separately and combine with the noodles just before serving to maintain crunch.