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Main Ingredients | Sweetcorn kernels, Mixed sprouts |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup sweet corn kernels, boiled
- ½ cup mixed sprouts
- 1 large potato, boiled and peeled
- 1 small beetroot, boiled, peeled and cut into small cubes
- 1 medium onion, chopped
- 2 tablespoons date and tamarind chutney
- 2 tablespoons green chutney
- ½ small raw mango, chopped
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh coriander leaves
- 3 tablespoons sev
- 6-8 crisp papdi
Method
- Boil water in a deep non-stick pan, add mixed sprouts and cook until the sprouts are cooked.
- Cut potato in to small cubes. Drain sprouts and set aside to cool.
- Mix corn, potato and sprouts in a bowl.
- Add beetroot, onion, date and tamarind chutney and green chutney and mix well.
- Add raw mango, lemon juice, coriander leaves and sev and mix well.
- Break the papdi and add to the bhel and mix. Pack the bhel in tiffin box.
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