How to make Corn Bhel - SK Khazana -

Serve corn this way to your children and see how they enjoy it

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn on the cob, Butter (मक्खन )

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Corn Bhel - SK Khazana checkout Bhuna Bhutta, Ludo Corn, Grilled Chutney Sweet Corn. You can also find more Snacks and Starters recipes like Mahboob Alam Crispy Chicken Legs Red Kidney Bean and Coriander Burgers Leftover Roti Rice Rolls

Corn Bhel - SK Khazana

Corn Bhel - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Corn Bhel - SK Khazana Recipe

  • Corn on the cob 1

  • Butter for brushi

  • Dried mango powder (amchur) to sprinkle

  • Red chilli flakes to sprinkle

  • Medium potato boiled, peeled and cut into small pieces 1

  • Cucumber peeled, seeded and finely chopped 1/2 cup

  • Onion finely chopped 1/2 cup

  • Pomegranate pearls 1/2 cup

  • Fresh coriander leaves finely chopped 2 tablespo to garnish

  • Black salt 2 teaspoons

  • Chaat masala 2 teaspoons

  • Lemon juice 4 tablespoons

  • Corn flakes 1 cup

  • Sev to garnish

Method

Step 1

Preheat oven to 180º C.

Step 2

Place the corn cob on a baking tray and brush it with butter all over, sprinkle amchur powder all over, sprinkle red chilli flakes and brush with butter again

Step 3

Keep the baking tray in the preheated oven and bake for 15-20 minutes.

Step 4

Scrape the baked corn kernels from the cob in a plate.

Step 5

Put half the corn kernels a bowl, add ½ the potato pieces, ¼ cup cucumber, ¼ cup onion, ¼ cup pomegranate pearls, 1 tablespoon coriander leaves, black salt, chaat masala, lemon juice and ½ cup corn flakes and mix well.

Step 6

Serve immediately garnished with some sev and coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.