The bhelpuri or the bhel is a savory which categorizes as chaat. The main constituent of the preparation is an assortment of boiled and crunchy veggies, mixed with a host of spices, some baked lentils, roasted nuts built on a base of puffed rice. The game changer if you may call it is a special sweet and sour sauce or chutney made from jaggery and tamarind.
This instant, on the move snack traces its origin in the busy streets of Bombay where it seamlessly blends in with the urban metropolis lifestyle. It provides instant energy, stimulation to the sense of taste, and something for the people to chew and ponder upon.
In this issue of our daily publication we present a slight variation to the traditional bhel. Read ahead to find the recipe for Sweet corn bhel.
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Sweet Corn Bhel - Monsoon Recipe
- 250 grams of boiled sweet corn
- 100 grams of boiled potatoes chopped
- 50grams fine chopped onions
- 50grams fine chopped
- 50 grams of roasted vermicelli
- 2 tablespoon chopped coriander
- 2 tablespoon chutney
- [The chutney is made from a homogeneous mixture of tamarind pulp and melted jaggery seasoned with an assortment of whole roasted and fine ground spices which include cumin seeds, coriander seeds, dried ginger and peppers ]
- Salt to taste
- It is as simple a recipe that you may come across.
- Make sure that the chutney has a thin consistency without loosing out on its flavors. In that case you would enjoy the taste of the chutney in every bite.
- Mix all the mentioned ingredient except the vermicelli and half the chopped coriander leaves
- Top it up with a generous amount of chutney.
- Toss the preparation around in the bowl before serving it with masala chai on a dull monsoon evening.
- Garnish with vermicelli and chopped coriander