Bhutta Bhel
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 196
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 445 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 7 grams
- Sugar
- 10 grams
- Protein
- 6 grams
- Total: 40 min
- Active: 35 min
Ingredients
1 medium yellow potato, unpeeled
Kosher salt
2 or 3 ears corn with husks on (to yield about 2 1/2 cups cooked corn kernels)
2 limes, juiced (about 1/4 cup)
2 teaspoons jaggery powder or light brown sugar
1/2 teaspoon tamarind paste, such as Glory Bee organic tamarind puree or Tamicon tamarind concentrate
1 small red onion, diced (about 1/2 cup)
1 tomato, diced (about 1/2 cup)
1 cup mixed sprouts, such as mung bean, chickpea, adzuki bean or lentil sprouts
1 bunch cilantro, chopped (about 3/4 cup)
1 to 2 Thai green chiles, jalapeños or other green chiles, seeded and finely chopped
1/2 teaspoon chaat masala (see Cook’s Note), plus more if desired
1 cup unsweetened cornflakes
Directions
- Put the potato in a medium saucepan, add cold water to cover by about an inch and salt the water generously. Bring to a boil, lower the heat and simmer until the center of the potato is easily pierced with a fork, 12 to 15 minutes. Drain and halve the potato so that it cools faster. When cool, peel and dice the potato (about 3/4 cup). Set aside.
- Meanwhile, microwave the corn with the husk on, one at a time, until tender, about 3 minutes. (If the corn is really young and tender you can skip this step.)
- Meanwhile, in a small bowl, whisk together the lime juice, jaggery and tamarind paste until the jaggery has completely dissolved. Set aside.
- Once the corn is cool enough to handle, use a serrated knife to cut off the tip of each ear, then slip off the husk and discard. Use the knife to cut off the corn kernels. Transfer to a large bowl. Add the onion, tomato, sprouts, potato, cilantro and chiles. Add 1 teaspoon salt and the 1/2 teaspoon chaat masala and toss well. Add 3 tablespoons of the lime dressing and toss well again. Taste and add more lime dressing, salt and chaat masala, as desired. Toss in the cornflakes just before serving.
Cook’s Note
Chaat masala is a tangy spice blend available at Indian markets or online. Heat levels vary by brand, so add 1/2 teaspoon to begin with and add more, if desired.