Recipe - Bhel With A Difference

1 cup Corn flakes or toasted
noodles crushed
1 Tomato finely chopped
1 Onion finely chopped
1 tablespoon Boiled corn kernels;
(optional)
1 Potato; boiled peeled
; finely chopped
1 tablespoon Coriander leaves finely
chopped
1 teaspoon Green chutney; (refer
chutneys)
1 tablespoon Tamarind chutney; (refer
chutneys)
One half teaspoon Red chilli powder
One fourth teaspoon Chaat masala
Salt to taste
One half cup Fine sev; (optional)

Use the instant noodles variety eg. Maggie in India. Crush them
lightly.

Toast them dry in a heavy pan, stirring continuously until light and
crunchy.

Cool, keep aside.

In a mixing bowl, add the onions, tomato, potato, corn, coriander.

Just before serving , add the chutneys, salt chaat masala, chilli
powder.

Add the noodles or corn flakes and mix gently with hand or a spatula.

Put in individual serving bowls, garnish with sev and coriander.

Serve immediately.

Making time: 20 minutes

Makes: 3