Bhel With a Difference Recipe - Cooking Index
Bhel With a Difference Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Corn flakes or toasted noodles crushed |
| 1 | Tomato finely chopped | |
| 1 | Onion finely chopped | |
| 1 tablespoon | 15ml | Boiled corn kernels - (optional) |
| 1 | Potato - boiled peeled finely chopped | |
| 1 tablespoon | 15ml | Coriander leaves finely chopped |
| 1 teaspoon | 5ml | Green chutney - (refer chutneys) |
| 1 tablespoon | 15ml | Tamarind chutney - (refer chutneys) |
| 1/2 teaspoon | 2.5ml | Red chilli powder |
| 1/4 teaspoon | 1.3ml | Chaat masala |
| Salt to taste | ||
| 1/2 cup | 118ml | Fine sev - (optional) |
Use the instant noodles variety eg. Maggie in India. Crush them lightly.
Toast them dry in a heavy pan, stirring continuously until light and
crunchy.
Cool, keep aside.
In a mixing bowl, add the onions, tomato, potato, corn, coriander.
Just before serving , add the chutneys, salt chaat masala, chilli powder.
Add the noodles or corn flakes and mix gently with hand or a spatula.
Put in individual serving bowls, garnish with sev and coriander.
Serve immediately.
Making time: 20 minutes
Makes: 3 servings
Source:
Copyright (c) 1994 by Sheila Lukins
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