Corn Bhel (100 Calorie Snacks)
by Tarla Dalal
Added to 97 cookbooks
This recipe has been viewed 42164 times
Baked sev, corn, vegetables and fruits – healthy ingredients combine in my version of the piquant bhel. A filling, great tasting snack alone or as a topping
- Combine all the ingredients in a bowl, add enough water, mix well and knead into semi-stiff dough.
- Lightly grease your hands with oil and shape the dough into a roll.
- Fill the dough into the sev ‘press’ and press out thin strands onto a greased baking tray.
- Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till it becomes crisp and turns light brown in colour.
- Cool completely, crush it and keep aside.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame till they turn translucent. Sprinkle a little water to avoid the onions from burning.
- Add the capsicum and corn and sauté on a medium flame for another minute.
- Remove from the flame, add all the remaining ingredients and mix well.
- Serve immediately topped with baked sev and lemon wedges.
- Ensure you press out very thin sev so that it bakes and turns crisper evenly.
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