Corn bhel is a quick and easy snack I make this usually on the weekend to feed hungry mouths. Bhel is an Indian snack that is eaten the world over the dry ingredients are then mixed with potatoes, chat masala, and chutney. It is spicy, but also sweet, tart, and salty and can be adapted to enhance any of those characteristics. The versatility in taste is the beauty of bhel. Bhel is full of flavour delicious, gluten free and vegan. The healthy recipe is oil free and the first time I made this I wanted more and more it is an awesome food and you can add you own sauces to make it your own.
Ingredients
- 1 large tomato, finely chopped
- 2 medium potatoes, boiled, cut into 1⁄2 inch cubes
- 2 teaspoons chaat masala
- 3-4 green chillies, finely chopped
- 2 tablespoons Green Coriander Chutney (see notes)
- 2 tablespoons Date and Tamarind Chutney (see notes)
- 4 tablespoons fresh coriander leaves, finely chopped
- 11⁄2 teaspoons lemon juice
- Salt to taste
- 1 cup cornflakes or sev, crushed
Instructions
1 Bring three cups of water to a boil. Add the corn kernels and continue to boil for three to four minutes. Drain and remove excess water. This bhel can be made with hot or cold corn kernels.
2 Mix together the corn, tomato, potatoes, chaat masala, green chillies, green coriander chutney, date and tamarind chutney and coriander leaves. Add lemon juice, salt and toss to mix.
3 Divide into individual servings, sprinkle cornflakes and serve immediately.
Notes
Green chutney recipe: Grind together 1 cup fresh coriander leaves, 1⁄2 cup fresh mint leaves, 2-3 green chillies, black salt to taste, 1⁄4 teaspoon sugar and 1 tablespoon lemon juice to a smooth paste using a little water if required.Tamarind and dates chutney: In a pan, take the tamarind, dates and water. Cook the tamarind and date for about 8 to 9 minutes on a low flame till they soften. Now add the powdered jaggery and continue to cook. Let the jaggery dissolve and the mixture thicken a bit. Add all the spice powders - red chili powder, coriander powder, dry ginger powder and roasted cumin powder. Stir & simmer for a further 1-2 minutes more. Season with salt. Let the chutney mixture cool down.
