Corn Bhel

Bhel is essentially street food, very popular in Bombay. Its a great fusion of flavours, sweet, tangy, spicy - all in one !
Usually, puffed rice (kurmura, mamra) is used to make bhel.
Here, I have substituted it with corn kernels
Its actually a healthy dish, I would think, camouflaged as a chaat, almost like a salad, except for the addition of the chutneys

There are two chutneys used in making most chaat dishes. I discovered this style of green chutney here in Ahmedabad. Peanuts are used here instead of onions. A little sugar is also added in this green chutney usually, which I skipped out



What you need -

1 1/2 cup fresh corn kernels
2 tomatoes
1 onion
1/2 cup of coriander leaves
1/2 cup chopped cucumber
1 potato
2 tsp green chutney (recipe follows)
2 tsp sweet chutney (recipe follows)
1/2 tsp chaat masala
1 tsp lemon juice
salt to taste

What you do with it -

If the corn is really tender, use as is, otherwise, cook in salted water till done
I used the pressure cooker to cook the kernels since it was not very tender
Boil the potato and peel and chop
Finely chop the tomatoes, cucumber, onion and coriander leaves
In a bowl, mix the corn, potatoes, onion, cucumber and the green chutney and sweet chutney
Add tomatoes and salt if required
Mix it well and then garnish with coriander leaves
Sprinkle the chaat masala and lime juice over it
You could also sprinkle some sev over it


The chutneys here are more than what is required for this recipe
These chutneys can be stored and used as accompaniments for other dishes too

Green Chutney

1 cup packed coriander leaves
2 green chillies
small piece of ginger
2 cloves garlic
1 tbsp peanuts
salt
1/2 tsp lemon juice
1/2 tsp cumin seeds

Grind all the ingredients together to make a smooth paste
You can store this in an airtight jar in the refrigerator

Sweet chutney

1 cup deseeded dates
1/2 cup cleaned and deseeded tamarind
2 tbsp grated jaggery
1 tsp cumin powder
1/2 tsp chilli powder
1 cup water
a pinch of salt

Chop the dates and soak in warm water
In a pan, heat the jaggery powder and water and add the dates, tamarind and salt
Heat on a low flame and slowly bring to a boil
Once it starts thickening, add the chilli powder and cumin powder
Keep on heat for 2-3 mins and allow to cool
Strain and store in an airtight jar in the refrigerator