Corn Bhel

With some guests coming over for tea and no mood to fry up some snacks, I remembered reading a corn bhel recipe in one of Tarala Dalal's books. Most of the ingredients were available at hand and very minimal work to do, a nice looking evening snack was ready without much of a fuss and hardwork.

I had store bought sev and puris in my pantry and some frozen corn and date-tamarind chutney in the fridge which saved a lot of effort. Recipe for date-tamarind chutney is here.

You need:

1 cup cooked corn

1 large potato boiled, peeled and cubed

1 large tomato finely chopped

1 smal onion finely chopped

1 tsp cumin seeds

1 tsp red chilli powder

salt to taste

3 tbsp coriander leaves finely chopped

2 green chillies finely chopped

juice of 2 limes
4-5 tbsp sev (nylon sev used in bhel puris)

date-tamarind chutney

15-20 flat puris (as used for bhel puris)

Heat oil in a pan and sputter the cumin seeds. Add the onion and fry till transluscent. Add the green chillies, potato, tomato, red chilli powder and salt and toss for a minute. Turn off the heat and add the lime juice and mix well. Arrange the puris on a serving plate and add the warm corn mixture on it. Sprinkle the sev and spoon some date-tamarind chutney on top and garnish with coriander leaves.

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