Corn Bhel | Sanjeev Kapoor Khazana

A quick and easy wholesome snack to beat the mid evening hunger pangs.

CORN BHEL

Ingredients

1 corn on cob
Butter for brushing
Dried mango powder (amchur) for sprinkling
Red chilli flakes for sprinkling
1½-2 cups corn flakes
1 medium potato, boiled, peeled and cut into small pieces
1 medium cucumber, peeled, deseeded and finely chopped
1 medium onion, finely chopped
¼ cup pomegranate pearls
1 tablespoon chopped fresh coriander leaves + for garnishing
1 teaspoon black salt
1 teaspoon chaat masala
2 tablespoons lemon juice
Sev for garnishing
½ cup corn flakes

Method

1. Place the corn cob on a baking tray and brush it completely with butter, sprinkle amchur powder all over, sprinkle red chilli flakes and brush with butter again
2. Bake 180˚C for 15-20 minutes.
3. Scrape the baked corn kernels from the cob in a plate.
4. Add the corn kernels a bowl along with potatoes, cucumber, onions, pomegranate, coriander leaves, black salt, chaat masala, lemon juice and corn flakes. Mix well.
5. Serve immediately garnished with some sev and chopped coriander.

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Cuisine - Indian

Course - starter

Dish - starter