Corn Bhel Recipe In 2 Ways - How To Make Sweet Corn Chaat - Healthy Chaat Recipe - Nupur Sampat
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vegetariangluten-free
Sweet Corn Bhel is a vibrant Indian street food that combines the sweetness of corn with the crunch of puffed rice and a medley of fresh vegetables. Traditionally enjoyed as a snack or appetizer, it reflects the lively flavors and textures of Indian cuisine. This dish is often served at roadside stalls and is popular for its refreshing taste, especially during the summer months. Modern variations have emerged, incorporating different chutneys and toppings, making it a favorite among food lovers worldwide.
Ingredients
- โsweet corn
- โpuffed rice
- โonion
- โtomato
- โcucumber
- โgreen chilies
- โcoriander leaves
- โlemon juice
- โchaat masala
- โsalt
- โsev
- โpeanuts
- โmint chutney
- โtamarind chutney
Instructions
- 1Boil sweet corn until tender, then drain and cool.
- 2In a large mixing bowl, combine puffed rice and boiled sweet corn.
- 3Finely chop onion, tomato, cucumber, and green chilies, then add to the bowl.
- 4Chop coriander leaves and add them to the mixture.
- 5Drizzle lemon juice over the ingredients in the bowl.
- 6Sprinkle chaat masala and salt to taste.
- 7Mix everything gently to combine without crushing the puffed rice.
- 8Add sev and peanuts for extra crunch, then mix again.
- 9Serve immediately with mint and tamarind chutneys on the side.
Ingredient Alternatives
puffed rice
Healthier: baked puffed quinoa
Cheaper: crushed cornflakes
Baked puffed quinoa adds crunch with more protein.
sev
Healthier: roasted chickpeas
Cheaper: crispy noodles
Roasted chickpeas provide crunch while being lower in calories.
Techniques
mixing
Equipment
mixing bowlspoon
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธMediumpeanuts
Also Known As
Corn BhelBhel Puri with Corn
Chatpata Bhel is a popular street food in India, known for its tangy and spicy flavors, often enjoyed as a quick snack.
Ingredients
- โ2 cups puffed rice
- โ1/2 cup boiled potatoes, diced
- โ1/2 cup chopped onions
- โ1/2 cup chopped tomatoes
- โ1/4 cup chopped coriander leaves
- โ1/4 cup sev (crispy chickpea noodles)
- โ1/4 cup tamarind chutney
- โ1/4 cup green chutney
- โ1 tsp chaat masala
- โ1/2 tsp red chili powder
- โ1/2 tsp salt
- โ1 tbsp lemon juice
Instructions
- 1In a large mixing bowl, combine the puffed rice, boiled potatoes, chopped onions, and chopped tomatoes.
- 2Add the chopped coriander leaves to the mixture and toss gently.
- 3Drizzle the tamarind chutney and green chutney over the mixture.
- 4Sprinkle the chaat masala, red chili powder, and salt over the top.
- 5Add the lemon juice and mix everything together until well combined.
- 6Taste and adjust seasoning if necessary.
- 7Just before serving, add the sev to the mixture for crunch.
- 8Serve immediately in bowls or on a plate.
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธLow
Ingredients
- โ2 cups puffed rice
- โ1/2 cup chopped onions
- โ1/2 cup chopped tomatoes
- โ1/2 cup boiled potatoes, diced
- โ1/4 cup chopped coriander leaves
- โ1/4 cup tamarind chutney
- โ1/4 cup sweet chutney
- โ1/2 tsp red chili powder
- โ1/2 tsp chaat masala
- โ1/4 tsp salt
- โ1/2 cup sev (crispy chickpea noodles)
- โ1/4 cup roasted peanuts
Instructions
- 1In a large mixing bowl, combine the puffed rice, chopped onions, chopped tomatoes, and boiled potatoes.
- 2Add the chopped coriander leaves to the mixture.
- 3Pour in the tamarind chutney and sweet chutney, mixing well to coat all the ingredients.
- 4Sprinkle the red chili powder, chaat masala, and salt over the mixture and toss gently.
- 5Add the sev and roasted peanuts, mixing carefully to avoid crushing the sev.
- 6Taste and adjust the seasoning if necessary, adding more chutney or spices as desired.
- 7Serve immediately in individual bowls or on a large platter.
Equipment
mixing bowlserving platter
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธLow
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