Corn Bhel Puri
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!
Ingredients
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
Method
- 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.
- Add peppers, potatoes and green chillies mix then add onions.
- Place all of the mixture in the centre of a large serving platter then pour the chevda/sev mamra on top.
- Pour a generous layer of green and tamarind chutney and garnish with fresh coriander.
Serve cold as a snack or as a starter as part of a vegetarian meal.
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