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Corn Bhel

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 237ml Boiled fresh corn chilled

    2. 1/2 cup 55g / 1.9oz Grated carrot

    3. 1 cup 62g / 2 1/5oz Onion chopped fine (medium)

    4. 1 cup 62g / 2 1/5oz Tomato chopped fine (medium)

    5. 1/2 cup 73g / 2.6oz Coriander chopped fine

    6. 1 cup 237ml Potato boiled (large)

    7. 1/2 cup 118ml Curd or plain yoghurt

    8. 1/2 cup 118ml Sev - (fine)

    9. 1 teaspoon 5ml Chat masala

    10. 1 teaspoon 5ml Lime juice

    11. 1 Finely chopped green chilly - (or equivalent paste)

    12. 1/2 teaspoon 2 1/2ml Powdered sugar

    13. 1/2 teaspoon 2 1/2ml Cumin seeds powdered.

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Tie the curd in a muslin cloth for 2 hours. Chop potato finely. Keep aside sev and half the coriander. Just before serving mix ingredients well in a large mixing bowl. Transfer to individual bowls. Garnish with sev and coriander. Serve with milk Shakes or tea. Making time: 15 minutes (excl boiling and frying time) Serves: 6 Shelf life: Best fresh

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