A recipe with many different tastes, I overhead two ladies exchanging this recipe at a gathering. I replicated it at home and my family of ‘tasters’ loved it!
Corn Bhel Puri
Print RecipeIngredients
- 4 tbs Oil
- 2 tbs sesame seeds
- 1 tbs mustard seeds
- 1lb sweetcorn kernels frozen or tinned
- 1½ tsp salt
- 1 tsp red chillie powder
- touch of turmeric
- 8 oz readymade chevda/Bombay mix or sev mamra
- 8oz finely chopped coloured peppers
- 8oz finely chopped boiled potatoes
- 1 tsp finely sliced green chillies (optional)
- 4oz finely chopped red/spring/white onions
- 1 cup green chutney
- 1cup tamarind chutney or readymade tamarind chutney
- 4 tbs finely chopped fresh green coriander
Instructions
1
Place oil in a saucepan, heat, add sesame and mustard seeds. When the seeds begin to pop add sweetcorn, salt, red chillie powder and turmeric, keep covered on low heat until mixture is dry. Switch off.
2
Add peppers, potatoes and green chillies mix then add onions.
3
Place all of the mixture in the centre of a large serving platter then pour the chevda/sev mamra on top.
4
Pour a generous layer of green and tamarind chutney and garnish with fresh coriander.
5
Serve cold as a snack or as a starter as part of a vegetarian meal.