How to make Corn Sprouts Bhel -
There is no kurmura in this bhel. It is made with corn kernels and mixed sprouts making it super healthy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweetcorn kernels, Mixed sprouts (मिक्स्ड स्प्राऊट्स )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Corn Sprouts Bhel checkout Sweetcorn Croquettes, Corn Paneer Samosa , Makai ke Pakode . You can also find more Snacks and Starters recipes like Kachche Kele Ki Pav Bhaji Parsi Style Chicken Apple And Carrot Sandwiches Dabeli
Corn Sprouts Bhel Recipe Card
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 : 21-25 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Corn Sprouts Bhel Recipe
Sweetcorn kernels , boiled 1 cup
Mixed sprouts 1/2 cup
Potato , boiled and peeled 1 large
Beetroot , boiled, peeled and cut into small cubes 1 small
Onion , chopped 1 medium
Date and tamarind chutney 2 tablespoons
Green chutney 2 tablespoons
Raw mango , chopped 1/2 small
Lemon juice 2 tablespoons
Fresh coriander leaves , chopped 2 tablespoons
Sev 3 tablespoons
Crisp papdi 6-8
Method
Step 1
Boil water in a deep non-stick pan, add mixed sprouts and cook until the sprouts are cooked.
Step 2
Cut potato in to small cubes. Drain sprouts and set aside to cool.
Step 3
Take sweetcorn kernels in a mixing bowl, add potato and sprouts in a bowl. Add beetroot, onion, date and tamarind chutney and green chutney and mix well.
Step 4
Add raw mango, lemon juice, coriander leaves and sev and mix well.
Step 5
Break the papdi and add to the bhel and mix. Pack the bhel in tiffin box.
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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.
