Corn Bhel By vivekseth


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Corn Bhel By vivekseth recipe - How to make Corn Bhel By vivekseth

Preparation Time:    Cooking Time:    Total Time:     6
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12 to 15 corn (makai ke dane)
250 gms besan sev
250 gms Boondi
6 leftover Chapati
6 potatoes, boiled

for vaghar:
3 tbsp oil
3 green chillies
1 tsp mustard seeds ( rai / sarson)
salt to taste

For green chutney:
1 cup coriander (dhania) leaves
1 tbsp lemon juice
3 green chillies
1 tbsp cumin seeds (jeera)
salt to taste
a pinch of asafoetida (hing)

For red-garlic chutney
2 tbsp chilli powder
salt to taste
1 tsp cumin seeds (jeera)
1/4 cup garlic (lehsun)

For imli-khajoor chutney
100 gms tamarind (imli)
250 gms dates (khajur)
500 gms jaggery (gur)

  1. Soak fresh corn kernels for 5-6 hours and then slightly grind (with stone) and boil it.
  2. Cut leftover rotis in squares and fried it.
  3. Cut boiled potatoes in spqares.
  4. Heat oil in non-stick pan and add chutki hing,mastard seeds 1 tsp.and green chillies and 1/2 tsp.haldi.
  5. Add boiled corns and lemon juice and salt. saute for some time.
  6. Boil imli,khajoor and jaggery and make out of it pulp and put it in sauce pan and boil for some time and make imli-khajoor chutney.
  7. Make red garlic chutney and green chutney.
  8. Place spicy corns, boiled potatoes,fried roti,bundi,and onion in serving plate.
  9. Spread three chutneys on mixture.
  10. Sprinkle sev and coriander on top.

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This recipe was contributed by vivekseth on 01 Jul 2001

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