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Epicurious

Bombay Bhel

2.3

(5)

Inspired by custom-made Indian snacks sold all over Chowpatty Beach.

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

2 1/2 cups unsweetened puffed rice
1 1/2 cups corn flakes
1 cup unsalted cashew nuts
1 large onion
2 medium potatoes
6 tablespoons coriander leaves, chopped
4 tablespoons mango chutney
1 tablespoon tomato ketchup
juice of one fresh lime
1 teaspoon cayenne or chili pepper

Preparation

  1. Step 1

    Cut potatoes in half and boil until cooked through but still firm. Plunge into ice water, drain well, and cube. Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300°F oven for 15 minutes, turning once. Chop onion and coriander leaves.

    Step 2

    In a small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili pepper. Combine all ingredients in a large bowl and toss lightly until mixed. Serve warm.

TagsPotato SaladSaladIndianSouth AsianAsianPotatoRoot VegetableVegetableCilantroHerbs & SpicesCashewNutSideSnackDinnerDairy FreeVeganVegetarianEasySimmerEpicurious
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