Rangbirangi Bhel - SK Khazana

Ingredients list for Rangbirangi Bhel - SK Khazana

• 1 cup Corn kernels boiled
• 1 cup Sprouts blanched
• 1 cup Fresh pomegranate pearls
• 2 Medium cucumbers peeled, sliced and halved
• 12-14 Baby carrots halved
• 12-14 Cherry tomatoes halved
• 12-14 Baby spinach leaves
• 2 teaspoons Roasted cumin powder
• 2 teaspoons Red chilli powder
• to taste Salt
• 2 teaspoons Chaat masala
• 2 Lemons
• 8 teaspoon to garnish Date and tamarind chutney
• 8 teaspoon to garnish Green chutney
• 2 cups Puffed rice (murmura/kurmura)
• 2 cups Yogurt
• to garnish Edible flowers

Method

1. Take corn kernel, sprouts, pomegranate, cucumber, baby carrots, cherry tomato, baby spinach leaves, roasted cumin powder, red chilli powder, salt, chaat masala in a bowl. Halve the lemons and squeeze their juice into the bowl and mix well.
2. Add date and tamarind chutney, green chutney and puffed rice and mix well.
3. Transfer the bhel onto 4 serving plates and drizzle 2 tbsps yogurt over the bhel in each plate and on top of that drizzle 2 tsps date and tamarind chutney and 2 tsps green chutney in straight lines keeping some distance between the two chutneys to create the effect of Indian flag.
4. Keep an edible flower in the centre of the space between the two chutneys in each plate. Serve immediately.