Why recepie famous for?
Cook time : 0-5 minutes
Ingredients
Corn kernels boiled 1 cupSprouts blanched 1 cup
Fresh pomegranate pearls 1 cup
Medium cucumbers peeled, sliced and halved 2
Baby carrots halved 12-14
Cherry tomatoes halved 12-14
Baby spinach leaves 12-14
Roasted cumin powder 2 teaspoons
Red chilli powder 2 teaspoons
Salt to taste
Chaat masala 2 teaspoons
Lemons 2
Date and tamarind chutney 8 teaspoon to garnish
Green chutney 8 teaspoon to garnish
Puffed rice (murmura/kurmura) 2 cups
Yogurt 2 cups
Edible flowers to garnish
Instructions
Step 1Take 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.
Step 2
Add date and tamarind chutney, green chutney and puffed rice and mix well.
Step 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.
Step 4
Keep an edible flower in the centre of the space between the two chutneys in each plate. Serve immediately.
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